Go Back
tarta_wytrawna_1
Anna Lewandowska

Vegan tofu and vegetable tart

A gluten-free tart with a rice and oat flour crust and a filling of blended tofu with broccoli, corn, pepper, olives and tomatoes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Main Course
Cuisine: Polish
Calories: 290
Ingredients Method Notes

Ingredients
  

Crust
  • 100 g rice flour
  • 100 g oat flour
  • 50 g potato starch
  • 50 g coconut oil
  • 100 ml soy milk
  • a pinch of salt
Filling
  • 300 g natural tofu
  • 100 g broccoli
  • 100 g corn
  • 0,5 bell pepper
  • 50 g olives
  • 0,5 red onion
  • 3 garlic cloves
  • 1 tomato
  • 50 g almond flour
  • 50 g potato starch
  • 20 g buckwheat flour
  • 100 ml soy milk
  • 2 tablespoons deactivated yeast flakes
  • 2 teaspoons herbes de Provence
  • 2 teaspoons red sweet paprika
  • salt
  • black pepper
  • chives

Method
 

  1. Preheat the oven to 180 C.
    tarta_wytrawna_1
  2. Mix the crust ingredients, knead the dough and press it into the tart tin with your fingers.
    tarta_wytrawna_1
  3. Prick the base with a fork and bake it for about 15 minutes.
    tarta_wytrawna_1
  4. Dice the pepper and onion, halve the olives, chop the garlic, cut the broccoli into florets and blanch them briefly in hot water, then drain well.
    tarta_wytrawna_1
  5. Blend the tofu with the soy milk, the flours, the yeast flakes and the spices until completely smooth.
    tarta_wytrawna_1
  6. Stir in all the vegetables.
    tarta_wytrawna_1
  7. Transfer the mixture onto the pre-baked crust and top with the sliced tomato.
    tarta_wytrawna_1
  8. Bake for about an hour, until the middle no longer wobbles.
    tarta_wytrawna_1
  9. Let the tart cool for at least 20 minutes, then serve with chopped chives.
    tarta_wytrawna_1

Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of slices are approximate.