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!
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.
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.
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.