Tomato Tart

INGREDIENTS

FOR THE CRUST

• 2 Cups All Purpose Flour

• 1/2 Teaspoon Salt

• 120 Gram Vegan Butter

• 60ml Water

• 2 Tablespoons Coconut Cream

FOR THE CREAM FILLING

• 400 Gram Tofu, drained

• 2 Tablespoon Olive Oil, extra to drizzle

• 2 Tablespoon Chickpea Flour

• 3 Tablespoon Nutritional Yeast

• 2 Garlic Cloves, crushed

• 1/2 Teaspoon Onion Powder

• Salt and Pepper to Taste

• 1 - 2 Teaspoons Dried Origanum

FOR THE TOPPING

• 300 Gram Tomato’s sliced

• Fresh Basil

• Vegan Parmesan Cheese (optional)

INSTRUCTIONS

FOR THE CRUST

1. Preheat the oven to 180C

2. Whisk the flour and salt together in a large mixing bowl. Add the vegan butter and cold water. Knead with hands until he dough starts forming clumps.

3. Transfer to working surface and continue kneading until a soft smooth dough forms. Form the dough into a round disk, wrap with cling wrap (or beeswax) and place into the refrigerator for 30 minutes.

4. Then roll the dough out evenly on a floured surface slightly larger than your pan. Transfer to a 25cm size oiled tart pan. Press the sides and bottom down evenly and firmly.

FOR THE CREAM FILLING

1. Mix tofu, chickpea flour, nutritional yeast, garlic, onion powder, salt and pepper until smooth and creamy.

2. Add cream filling into the prepared crust and smooth out. Top with tomato and drizzle with olive oil and sprinkle with Origanum.

3. Bake for 40-50 minutes until the filling is set and the crust nice and crispy. If the top of the tart browns too fast, cover loosely with aluminium foil.

4. Cool the tart for about 10 minutes to set, sprinkle with fresh basil leaves and vegan parmesan cheese before serving.