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Entrees
A perfect pairing for rich meat dishes, and a bright addition to vegetarian fare - either way, you'll want to add a handful of BC blueberries
The Tartbreaker
Entrees
The Tartbreaker
The Rise Eatery on South Granville shares with us a delicious vegan tart recipe.
Yields
6 servings
Ingredients
Crust/Tart Shell:
- 5g yeast
- 5g sugar
- 150g all-purpose flour
- 1g salt
- 15g oil
- 75g water
Caramelized Onions:
- 200g thinly sliced onions
- 15g sugar
- 2g salt
- 1g five-spice powder
- 50g oil
- 125g white wine
Blueberry Compote:
- 200g fresh blueberries
- 7g cornstarch
- 25g sugar
- 2g salt
- Zest of 1⁄2 lemon
- 15g lemon juice
Tofu Crème Fraîche:
- 170g silken tofu
- 7g nutritional yeast
- 15g lemon juice
- 30g soy milk
Pickled Blueberry (Garnish):
- 200g fresh blueberries
- 1g salt
- 20g sugar
- 125g rice vinegar
- 20g fresh ginger, sliced
Other Garnishes:
- 60g baby arugula
- 15g olive oil
- 50g plant-based bacon bits
Directions
Crust/Tart Shell
- Place ingredients into bowl of a stand-up mixer
- With dough attachment, knead 3 minutes at medium speed
- Transfer dough onto a floured surface and briefly knead
- Form dough into ball and place into an oiled bowl
- Cover with clean towel and let rise for 2 hours
Caramelized Onions
- Heat pan and add oil
- Wait for pan to smoke slightly, then add onions, five-spice powder
- Sauté for 2 minutes
- Deglaze with wine
- Add salt and sugar, then reduce heat
- Let cook until onion is tender and caramelized
- Remove from heat and set aside
Blueberry Compote
- Thoroughly combine all ingredients in small sauce pan
- Place over heat and bring to boil
- Reduce heat and let simmer until berries are tender and mixture is thickened
Tofu Crème Fraîche
- Place all ingredients into blender and blend until smooth
Pickled Blueberry (Garnish)
- Place blueberries into heat proof container
- In a small pot, bring remaining ingredients to boil
- Pour mixture over blueberries and let stand for 24 hours before use
Arugula
- Toss with olive oil
To Finish
- Preheat oven to 375 ̊F
- Divide dough into 6 portions
- On a floured surface, roll dough into 4” circles
- Place crust onto parchment lined baking sheet and par-bake for 5 minutes
- Top crusts with onion mixture, blueberry compote and “bacon” bits
- Return tarts to oven and bake for another 2-3 minutes until topping is hot
- Remove from oven and keep warm
To Plate
- Place 2 tbsp of crème fraîche onto plate
- Using back of a spoon to drag mixture out and create a smear
- Place tart on top of crème fraîche
- Top tart with baby arugula
- Garnish plate with pickled blueberries