Silken Tofu Tart
Serves: 6 people
Prep: 15 min + 15 min blind bake + 30 min bake
Vegan tart approved by cheese lovers too (tested). This is the lazy version with a store bought shortcrust pastry. This can be made with gluten free option too.
Recipe tip: This recipe works well with any seasonal vegetables you like. Try roasted peppers or mushrooms and spinach.
What you’ll need:
A sheet of shortcrust pastry
Silken tofu 300 - 400g
300g of cherry tomatoes or heirloom tomatoes
3 stalks of spring onion
2 tbsp of olive oil and more to drizzle
2 tbsp of chickpea flour (if you don’t have that - use corn starch)
2-3 tbsp of Marigold Engevita/Nooch (more if you like)
1 tsp of Marigold Bouillon of your choice
1 tsp of minced garlic
Pepper to taste
Fresh basil for garnish
How to do it:
Line a dish with the sheet of pastry. Blind bake this for 15 mins at 180 degrees fan or equivalent (weighing down the pastry with ceramic beans). Chill for few minutes.
While the pastry is in the oven, prepare the filling. Blend the tofu, Engevita, Marigold bouillon, pepper and chickpea flour until creamy. Taste it and add seasonings if needed.
Add cut spring onion to the tart. Add the filling and smooth it. Top up with halved tomatoes and brush with olive oil, including the edges.
Bake for 30 minutes or until the edges are golden brown and the filling is set.
Cool for few minutes, garnish with basil and enjoy.
Products used:
