Ingredients
Roasted Garlic Aioli
6 cloves garlic
Dash neutral tasting high-heat oil
1 cup vegan mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon agave nectar
1⁄4 teaspoon sea salt, plus dash
1⁄4 teaspoon finely ground black pepper, plus dash
Tart
2 D’Anjou pears, cut to 1⁄2-inch pieces
10-12 leaves fresh sage, finely chopped
5-6 dry Black Mission figs, sliced
2 teaspoons fresh lemon juice
1-2 sheets frozen puff pastry, thawed
Directions
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Preheat oven to 350 degrees (for the roasted garlic)
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Slice off base of garlic bulb with large chef’s knife (just less than half an inch). Place bulb, cut side down, in an oiled heat-proof baking dish, and sprinkle with sea salt and black pepper. Roast for about 25 to 30 minutes, or until cloves are soft. Set aside.
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Turn oven up to 425 degrees.
4. For the aioli: Remove roasted garlic cloves from pan. Place on cutting board, and smooth with flat side of a chef’s knife, creating a paste. Transfer to a large bowl and add mayonnaise, lemon juice, agave, sea salt and black pepper. Whisk until uniform. Set aside.
5. For the filling: Place sliced pears, sage and figs into three separate bowls. Coat pear slices in lemon juice to prevent browning, and set aside.
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Cut thawed puff pastry into 2- or 3-inch squares.
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On each square, place about 1 teaspoon garlic aioli, a pinch of sage and 1 piece each of fig and pear, reserving about 2 tablespoons aioli for serving. Bring up corners to center of square. Carefully squeeze to seal puff pastry. Repeat for all squares.
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Line a baking sheet with parchment paper or a silicone baking mat (or use cooking spray). Place each tart on the baking sheet about 1⁄2 inch apart, and bake for about 18 to 20 minutes (or until tarts are lightly browned).
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To serve, top each tart with about 1⁄2 teaspoon aioli. Garnish with fresh chopped sage for presentation.
Yields 10 to 12 tarts
More vegan recipes by Spork Foods:
Seitan Wellington With Creamy Spinach Sauce
Pumpkin Cheesecake With a Gingersnap Crust
Green Apple and Cashew Sourdough Stuffing
