Vegetable Tart
By Anand Lila devi dasi
Ingredients
Pastry:
•Olive oil.................................½ C
•Plain flour..............................1½ C
•Salt........................................½ Tsp
•Crumbled tofu.......................½ C
•Water, or as required...........3 Tbsp
Filling:
•Sour cream........................................¼ C
•Tomato paste.....................................2
Tbsp
•Salt.....................................................1
Tsp
•Yellow asafetida powder...................½ Tsp
•Dried oregano...................................1 Tsp
•Dried basil ........................................1
Tsp
•Sundried tomatoes.............................8-10
•Chopped bell pepper........................1 C
•Zucchini diced into 2 cm cubes...........1 C
•Fresh tomatoes chopped.....................½ C
•Fried eggplant cubes...........................½ C
•Grated mozzarella cheese..................200 g
Preparation
1) Combine the flour, salt and oil; rub until it resembles a
coarse meal consistency.
Combine the tofu well to the mixture. Add necessary amount of
water to form a firm
pastry. Press the mixture evenly into a greased 8-inch pie or
tart pan.
2) Bake the crust in a preheated oven at 400 F/200 C until
golden brown. Cool
slightly.
3) In a mixing bowl, combine all the ingredients for the
filling and half of the
cheese. Spoon the filling to the baked crust and press down
with a spatula to get a
smooth surface. Sprinkle with the remaining cheese and bake at
375 F/ 190 C for
about 15-20 minutes or until the top is golden.
Yield
one (8-inch) Tart
