Peter Tarantelli’s Vegan Baby Artichoke Tartlets

Peter Tarantelli is the chef for Sammy’s and Alpha Phi, and he specializes in making delicious vegan food for his guests. Here he is sharing a recipe for vegan baby artichoke tartlets!

“I was looking to create a rich vegan version of a baby quiche and this took on a life of its own. They are rich, decadent, creamy, crunchy and are a great appetizer or party food. People never guess something so delicious and elegant is also vegan and full of nutrients.”- Peter Tarantelli

Vegan Baby Artichoke Tartlets

Serves 6-8

For the filling:

3/4 cup vegan mayo (I like soy free vegenaise, but any will work)
1/2 container tofutti vegan plain cream cheese
1/2 cup nutritional yeast
juice of half a lemon
1/2 teaspoon salt
1 jars marinated artichokes drained

Place all ingredients in a food processor.  Process one minute

Boil 3 cups of water and drop in a 1 1/2 cups of flat leaf baby spinach.  Blanch 30 seconds, drain and cool, squeeze out excess water very well.  Place in food processor with the dip for another 10 seconds.

For the dough:

1 1/2 cup King Arthur flour
4 Tbs Earth Balance vegan soy free butter Spread
1/2 teaspoon salt
1/2 cup water

Mix together the flour and salt in a bowl. Add the butter and cut into the flour with a pastry cutter until small balls form. Add the water and mix gently until a dough forms. If too dry, add more water, if too wet, add flour.  Fold the dough over on itself 8 times to create layers.  Flour a cutting board roll out flat (about an 1/8 inch thick)and use a small bisuit cutter or glass to cut circles.  Place each cirlcle into a sprayed mini muffin tin.  Press into tin.  Spoon filling into each tartlet dough.  fill 3/4 way to the top of the dough.

Preheat oven to 400 and bake 12-15 minutes