Our colourful tomato tart with some sweet and spicy Basil is perfect for some cozy autumn days. Made with silken tofu, this vegan dish gets its final touch with crunchy Bull's Blood. A special treat that will leave you wanting more!
For the dough:
For the filling:
For the topping:
Note: In addition to the preparation time of 20 minutes, allow extra 70 minutes for the dough to cool and bake.
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.
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.
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.
Cut some of the tomatoes 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.
Roast the hazelnuts in a pan and harvest the Bull's Blood. Garnish with the remaining tomatoes as well as Basil and enjoy.