Ingredients
Made with
For the tartlets:
(for 5 tartlets)
100 g semi-wholemeal flour type 2
30 g evo oil
30 g of water
½ teaspoon of salt
For the veg-ricotta:
1 l Bio Soya Drink Natural
5 tablespoons of apple vinegar
(replaceable with lemon juice)
1 bunch of fresh aromatic herbs:
thyme, marjoram, chives, dill,
fennel, parsley
2 tablespoons of natural yeast
salt, pepper q.b.
Preparation
Make the veg-ricotta by first measuring the vinegar into a cup. Pour Natural Bio Soya Drink into a large saucepan and bring to the boil, stirring occasionally. Then turn off the heat and immediately pour in the vinegar all at once, stirring quickly. Cover and leave to curdle for a few minutes until you can see white flakes well separated by transparent serum. Pour the curd into a colander or a large strainer covered with a clean cloth and pass briefly under a delicate jet of warm running water to rinse away residual vinegar. Leave the curd to drain on the cloth until it is solid but still soft. Season with natural yeast, chopped herbs, salt and pepper.
Make the tartlets by mixing the flour with salt in a bowl, pouring in the oil and kneading. Then add water and continue to knead until you have a smooth, even dough. Roll it out fairly thinly with a rolling pin and cut into 5 discs. Turn the aluminum muffin cups upside down and brush them lightly with oil, place the brisè discs on top of the cups, making sure they adhere well to the edges. Prick the top with a fork and bake at 180 °C for twenty minutes. If you have made the pastry yourself, make some decorations with small cookie cutters.
Gently remove the pastry from the cups and when they are completely cold fill them with the veg-ricotta with the help of a pastry bag. Decorate as desired.
