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Vegan tartbreaker photo
Entrees

The Tartbreaker

The Rise Eatery on South Granville shares with us a delicious vegan tart recipe.

Yields:
6 servings

Ingredients

 

Crust/Tart Shell:

  •  5g yeast
  • 5g sugar
  • 150g all-purpose flour
  • 1g salt
  • 15g oil
  • 75g water


Caramelized Onions:

  • 200g thinly sliced onions
  • 15g sugar
  • 2g salt
  • 1g five-spice powder
  • 50g oil
  • 125g white wine

Blueberry Compote:

  • 200g fresh blueberries
  • 7g cornstarch
  • 25g sugar
  • 2g salt
  • Zest of 1⁄2 lemon
  • 15g lemon juice

Tofu Crème Fraîche:

  • 170g silken tofu
  • 7g nutritional yeast
  • 15g lemon juice
  • 30g soy milk

Pickled Blueberry (Garnish):

  • 200g fresh blueberries
  • 1g salt
  • 20g sugar
  • 125g rice vinegar
  • 20g fresh ginger, sliced

Other Garnishes:

  • 60g baby arugula
  • 15g olive oil
  • 50g plant-based bacon bits

 

Directions

Crust/Tart Shell

  1. Place ingredients into bowl of a stand-up mixer
  2. With dough attachment, knead 3 minutes at medium speed
  3. Transfer dough onto a floured surface and briefly knead
  4. Form dough into ball and place into an oiled bowl
  5. Cover with clean towel and let rise for 2 hours

Caramelized Onions

  1. Heat pan and add oil
  2. Wait for pan to smoke slightly, then add onions, five-spice powder
  3. Sauté for 2 minutes
  4. Deglaze with wine
  5. Add salt and sugar, then reduce heat
  6. Let cook until onion is tender and caramelized
  7. Remove from heat and set aside

Blueberry Compote

  1. Thoroughly combine all ingredients in small sauce pan
  2. Place over heat and bring to boil
  3. Reduce heat and let simmer until berries are tender and mixture is thickened

Tofu Crème Fraîche

  1. Place all ingredients into blender and blend until smooth

Pickled Blueberry (Garnish)

  1. Place blueberries into heat proof container
  2. In a small pot, bring remaining ingredients to boil
  3. Pour mixture over blueberries and let stand for 24 hours before use

Arugula

  1. Toss with olive oil

To Finish

  1. Preheat oven to 375 ̊F
  2. Divide dough into 6 portions
  3. On a floured surface, roll dough into 4” circles
  4. Place crust onto parchment lined baking sheet and par-bake for 5 minutes
  5. Top crusts with onion mixture, blueberry compote and “bacon” bits
  6. Return tarts to oven and bake for another 2-3 minutes until topping is hot
  7. Remove from oven and keep warm

To Plate

  1. Place 2 tbsp of crème fraîche onto plate
  2. Using back of a spoon to drag mixture out and create a smear
  3. Place tart on top of crème fraîche
  4. Top tart with baby arugula
  5. Garnish plate with pickled blueberries