Vegan Cheese Tart with Tomato Salad
Ingredients
Crust
- 3 cups / 375 g all-purpose flour
- 6.3 ounces / 180 g vegan butter (for baking)
- 1 teaspoon salt
Filling
- 24 ounces / 680 g silken firm tofu
- 7 ounces / 200 g vegan mozzarella shreds
- 3.5 ounces / 100 g vegan parmesan, grated
- salt and coarse pepper to taste
Tomato salad
- 3 heirloom tomatoes
- salt, pepper, a drizzle of olive oil and balsamic vinegar
- fresh herbs such as basil, oregano and rosemary
Preparation
In a bowl combine flour, vegan butter and salt. Knead by hand until smooth (add water if needed). Put into fridge for about 30 minutes.
Preheat oven to 410 °F / 220 °C.
On a flat work surface roll out dough. Transfer pastry to a 11 inch / 28 cm tart pan. Trim edges and bake for about 10 minutes.
Meanwhile combine tofu, vegan mozzarella and parmesan cheese, salt and pepper. Blend until smooth. Pour filling over the pastry and bake for about 45 minutes or until center is just set.
Wash and slice tomatoes. Top tart with tomatoes, salt and pepper, a drizzle of olive oil and balsamic vinegar. Slice and enjoy! Tastes good warm or cold.
