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Pear, Fig and Sage Tarts With Roasted Garlic Aioli

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

1. Preheat oven to 350 degrees (for the roasted garlic)

2. 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.

3. 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.

6. Cut thawed puff pastry into 2- or 3-inch squares.

7. 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.

8. 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).

9. 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

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