Vegan Ricotta, Pear, Ham, and Cheese Tart
This vegan ricotta, pear, ham and cheese tart is an elegant tart made with puff pastry and beautiful California Pears. Sweet and savoury; this is the perfect light, summer meal.
Servings: 3 -4 servings
Ingredients
- Vegan Puff Pastry 1 package is 500g
- 1.5 cups vegan ricotta I used Tofutti, but you can also make your own
- 2 ripened California Bartlett Pears washed, cored and thinly sliced
- 1.5 cups vegan ham finely sliced and cut into thin strips (I used Nelakee soy ham roll, but you can slice up vegan ham deli slices)
- 2 cups vegan cheese you can use cheddar or mozzarella, I used mozza flavour Nabati cheese here
- 12 sprigs of fresh thyme you can use dried instead
- Optional: 1/2 cup shredded vegan parmesan/romano
Instructions
- Preheat oven to 400 F (205C)
- Roll out your vegan puff pastry until it's about 1/4 inch or 1/2 cm thin. Lightly score around the edges to create a border, then firmly crimp the edges to create a "crust". Prick the whole middle area with a fork to discourage large bubbles or steam pockets from forming.
- Spread out the vegan ricotta into a thin layer as the base for your toppings. You can use more or less, depending on how you like the vegan ricotta. Tofutti's ricotta is kind of sweet, so it's understandable if you want to use a bit less.
- Arrange the thinly sliced California pears on top of the tart, creating 3 rows of sliced pear.
- Add the strips of vegan ham in 3 rows on top of the pears, laying them across the pear to allow the pears to peek out from underneath.
- Add a light layer of vegan cheese on top to insulate the pears and adhere the vegan ham to the tart. Feel free to add vegan romano or parm on top for extra cheesiness.
- Top with the sprigs of fresh thyme, then bake for 35-40 minutes, until the edges of the crust area nice golden brown.
- Remove from oven and let cool on a wire rack until cool enough to eat. Slice into squares and enjoy!