I’ve been experiencing a lot with the ingredient agar agar. It is by far the coolest vegan ingredient I’ve tried to-date. It works like gelatin – minus the animal skin and bones. It sets fairly quickly and proves to have amazing results!

As the weather becomes scorching, here in Canada, I was inspired to make something cool and refreshing. The coconut in this tart gives off some major tropical vibes and creates the perfect dessert to enjoy after your summer BBQ. It’s light and fun!

Vegan Coconut Spirulina Tart

Servings: Makes an 8-inch tart

Prep time: 10 minutes

Cook time: 5 minutes

Set time: 1.5 hours

Ingredients:

For the crust:

• 1 cup pretzels
• 1/2 cup pecans
• 6 dates, pitted
• 1 tbsp pure maple syrup

For the filling:

• 3/4 cup full-fat canned coconut milk
• 1 cup organic white grape juice
• 1 tbsp blue spirulina
• 3/4 tsp agar agar
• 1/4 tsp salt
• 2 tbsp pure maple syrup

Instructions:

1. Combine all ingredients for the crust into a food processor. Pulse until ingredients stick together – about 1-2 minutes. Dump the crust into a tart pan and press down and into sides. Place in the freezer while you work on the filling.
2. In a small pot, add the coconut milk, grape juice and blue spirulina and bring to a boil, whisking often. Once boiling, add the agar agar and continue to whisk for a minute. Reduce the heat to a simmer, add the salt and maple syrup and cook for another two minutes. Remove from heat and strain through a fine-mesh sieve over a measuring cup with a spout. Let cool for 10 minutes before pouring over the crust. Refrigerate for at least an hour and a half or until set through. Best if consumed within 24 hours.

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When I was a kid, I would (regularly) eat an entire tomato, one bite at a time, sprinkling on salt between mouthfuls. I knew what was up. My love for tomatoes hasn’t changed in the least. I honestly don’t even believe in sandwiches without them. That may be why I developed this fresh, juicy, delicious, tomato-forward tart that screams summer and brings me back to my childhood. Try it out if you were anything like me as a child (or adult).

Let’s start with the star of the show – Tomatoes. You really can use any kind for this recipe, however, I really love the colour variance that heirloom tomatoes provide…It makes the tart look stunning. I prefer to use a range of sizes as well…from the large, funny-shaped ones to the teeny, tiny, mini ones. If you make this tart in the summer, heirloom tomatoes are the way to go. If it is past their season though, it would be better to use your regular supermarket hybrid tomato, as heirlooms don’t travel well.

Secondly, pesto. Traditionally, a delicious mix of basil leaves, pine nuts, garlic, lemon juice, olive oil, salt and parmesan cheese. I make a vegan-style pesto that I prefer to use with this recipe (click here for the recipe), but you can use your favourite one. Store bought is a good option throughout the winter.

The Puff – the base of this tart is made with puff pastry. This stuff is magic. A little heat and it rises up, turns golden brown and develops crispy edges that are drool-worthy. You can buy it in the freezer section of any grocery store. Just take one sheet out of the freezer about an hour before making this recipe to allow it to defrost.

Finally – ricotta. An italian triumph and a perfect pair for tomatoes. Spread over the tart at your own will. No one should limit your ricotta intake.

Let’s get to it!

Heirloom Tomato, Pesto and Ricotta Tart

Servings: 6

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

• 1 sheet of puff pastry, thawed
• 1/2 cup ricotta
• 5-7 tbsp my Lemony Vegan Basil Pesto (or store-bought)
• tomatoes (3 large, 1 medium, 10-15 cherry tomatoes)
• flaky sea salt
• fresh basil

Instructions:

1. Preheat oven to 400 degrees F.
2. On a lightly floured surface, roll the puff pastry out until it is about 1/4 of an inch thick and in a rectangular shape. Transfer dough to a parchment lined baking sheet.
3. Spread the ricotta evenly over the pastry.
4. Spoon 2-3 tablespoons of basil pesto over the ricotta layer.
5. Begin placing your tomatoes, filling in the gaps with the smaller cherry tomatoes, and leaving a 1-inch border all the way around.
6. Drizzle another 2-3 tablespoons of pesto overtop of the tomato layer.
7. Fold the border of the pastry overtop of the tomatoes and pinch at the corners. Brush another tablespoon or two of pesto onto the edges of the puff pastry.
8. Bake in the oven for 30 minutes, or until pastry has puffed up and is golden brown in colour.
9. Remove from oven and sprinkle some flaky sea salt over top.
10. Let cool for 5 minutes before slicing with a pizza cutter. Top with fresh basil and a few more drizzles of pesto (optional).

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