This tart is amazingly good. Even if you’re not a fan of chicory. Give it a try. The combination of chicory and ricotta is really wonderfull.
I made this recipe from ‘Verrassend veggie‘, a vegetarian Flemish cookbook, and veganized it.
Name: Chicory tart with ricotta and nutmeg
From: Verassend veggie
Author: Philippe van den Bulck
1 sheet shortcrust pastry
4 to 5 chicory
250 g vegan ricotta
1 Egg Replacer
1 tablespoon walnut oil
2 tablespoons peanut oil
freshly grated nutmeg
pepper and sea salt
Prebake the shortcrust pastry (follow directions on package).
Chop the shallot and saute in walnutoil.
Prepare the egg replacer.
Mix the vegan ricotta with the egg replacer, shallot, pepper, seasalt and nutmeg.
Spread this mixture over the crust.
Chop the chicory finely and fry it in peanut oil until golden.
Do this in several times, you don’t want the chicory stewing.
Season the chicory with pepper, seasalt and nutmeg.
Divide the chicory over the ricotta and bake the tart for 10 to 15 minutes at 180°C.
Serve the tart hot or lukewarm.
Here with peas and seitan.