Lemon tart with cheesy tofu filling.
- 100 g oat flour
- 50 g buckwheat flour
- 50 g ground flax seeds
- 50 g coconut oil
- 3/4 tsp salt
- 1 tsp baking powder
- 100 ml water
- 300 g natural firm tofu
- 1 clove garlic
- juice from one lemon + lemon zest
- 7 tbsp nutritional yeasts
- 140 ml plant milk (here cashew)
- pinch of chili
- pinch of nutmeg
- fresh thyme
- 300 g green asparagus
- 1 cup frozen green peas
- salt, pepper
I don’t have oat flour therefore I blend my oats first and mix with rest dry ingredients. Add water and melted coconut oil and combine the dough for about 5 minutes.
Prepare the tart pan – grease with a bit of oil. Press the crust to the pan (with the edges). Let it rest in the fridge for 30 min.
Heat up the oven to 175 C, pierce the dough with fork and bake for 15-20 min.
In the meantime prepare the veggies.
Asparagus – wash it, cut the edges and boil for 2-3 minutes.
Cook green peas al dente.
Prepare the filling – blend tofu with garlic, lemon, yeasts, milk, thyme and spices. At the end add more thyme, peas and gently combine with the spoon.
Pour the filling on your pie crust. Press the asparagus on the top.
Bake the tart for 30 min in 180 C.
Before serving sprinkle the tart with fresh thyme and roasted pine nuts or pumpkin seeds.
Recipe adapted from http://www.truetastehunters.com/