(Photo by Lu Tapp, @dustylu on Instagram)
I had the pleasure of serving some of my vegan creations at one of GoodCarma studio's recent events! So happy to share plant based goodness with so many people! I also had the pleasure of having my food photographed by one of my favorite people and photographers, Lu Tapp. This fig tart is one of the appetizers I made for the party!
Ingredients:
1 1/2 cups blanched almonds (soaked in cool water overnight)
1/2 cup water
1 package vegan puff pastry dough, thawed
2 tablespoons lemon juice
1/2 cup vegan cream cheese (I like Trader Joes)
1/4 cup all-purpose flour
1 tablespoons fresh thyme leaves
3 large onions
2 tablespoons olive oil
salt and pepper to taste
Balsamic reduction (balsamic vinegar, water, and vegan apple honee, slowly reduced for about 35 minutes)
Strain the blanched almonds. Place into a blender or food processor with 1/2 cup fresh water. Blend till smooth, no almond chunks.
Line a sieve with cheese cloth. Pour almond mixture into the cheese cloth and let sit in refrigerator overnight.
For the puff pastry shells, preheat the oven to 400 degrees.
Usually there are 2 sheets of dough per package. I used 1 sheet cut in half lengthwise for each shell. Place the half sheet of dough into a rectangular tart pan, letting the puff pastry go up the sides of the tart pan. Bake in preheated oven till puffy and lightly golden brown, about 15 to 20 minutes. The middle will puff up so using a sharp knife, outline with middle of the tart and remove the top layer to reveal a nice pocket for your filling!
Peel and slice the onions. Heat olive oil in a large skillet over medium and add in the sliced onions. Turn heat to medium low. Slowly caramelize onions for about 40 minutes till deep golden brown and soft. You can add a little sugar towards the middle to help with the caramelization process.
Combine the almond mixture with the lemon juice, vegan cream cheese, thyme, flour, salt and pepper to taste and mix till smooth. Fold in the caramelized onions.
Spread the almond mixture into the bottom of your tart shell. Bake in 350 degree oven for about 30 minutes till the filling is slightly set.
Let cool and top with thinly sliced fresh figs and balsamic reduction.
(Photo by Lu Tapp, @dustylu on Instagram)
