Tomato tart with Basil

Our colourful, vegan Tomato tart with some sweet and spicy Basil and silken tofu gets its final touch with crunchy Bull's Blood. A special treat that will leave you wanting more!⁠

 Min. |   


For the dough:

  • 250 g spelt flour type 630 or wheat flour
  • 130 g butter (+ a little more for the mould)
  • 3-5 tbsp cold water
  • 1/2 tsp salt

For the filling:

  • 600 g silken tofu
  • 1 Seedbar Red Tomato
  • 1 Seedbar Orange Tomato
  • 2 Seedbars Basil
  • 2 tbsp cornflour
  • 2 tbsp olive oil
  • Optional: 2 tbsp yeast flakes
  • Salt & pepper

For the topping:

Note: In addition to the preparation time of 20 minutes, allow extra 70 minutes for the dough to cool and bake.

Step 1

For the shortcrust pastry, mix flour and salt in a bowl. Add cold butter and water and knead quickly into a smooth dough. Add a little more water if needed. Shape into a flat ball and place in the fridge for about 20 minutes.

Step 2

In the meantime, prepare the filling. For this, drain the silken tofu and harvest the Basil. Put a few leaves aside for garnishing. Using a blender, purée the Basil with olive oil and cornflour until creamy. Season to taste with salt, pepper and yeast flakes.

Step 3

Preheat the oven to 180°C (top and bottom heat). Afterwards, grease the tart tin. After the cooling time, roll out the dough on a floured work surface. It should be slightly larger than the tin. Then place in the greased tin, form a rim and press down well. If the dough tears a little during this process, simply press it down again.

Step 4

Harvest Tomatoes and cut some of them in half.  Pour the tofu-basil-filling into the prepared tin and add the Tomatoes. Bake for about 40-50 minutes until the filling is no longer runny and the edges are slightly browned. Let it cool before serving.

Step 5

Roast the hazelnuts in a pan and harvest the Bull's Blood. Garnish with the remaining Tomatoes as well as Basil and enjoy.

Recipe provided by Marina Jerkovic. You can find the recipe on her website.

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