Carrot, Zucchini & Tofu Feta Tart
Tart's aren't just for dessert! Puff pastry makes for a perfect light base with this vegetable based tart.
INGREDIENTS
2 sheets of ready to use flakey puff pastry
6 x carrots
½ tablespoon maple syrup
½ zucchini
Olive oil
Salt & pepper
BALSAMIC GLAZE
2 tablespoons balsamic
1 tablespoon sugar
Garnish
Fresh basil
1 tablespoon toasted pinenuts
TOFU FETA
300g tofu
2 tablespoons lemon juice
2 tablespoon olive oil
2 cloves garlic crushed
1 tablespoon oregano
½ tablespoon dill
1 tablespoon balsamic vinegar
½ teaspoon salt
Pepper to taste
GARNISH
Fresh basil
1 tablespoon toasted pinenuts
INSTRUCTIONS
Scrub the carrots clean, remove the tips and tops. Slice lengthwise down the middle. Place the carrots onto a baking tray drizzle with olive oil maple syrup salt and pepper. Bake at 200 degrees for 15 minutes.
Slice the zucchini into rounds and drizzle with olive oil & season with salt and pepper. Set-aside.
Line a rectangle baking tray with baking paper. Place the pastry onto the baking tray overlapping the pastry in the middle to join the two sheets. Press down firmly on the over lapping edge to join.
Using your fingers pinch the outside edges together to create a wall / boundary around the pastry.
Prick the middle of the pastry with a fork.
Spread the tofu feta mixture evenly on the pastry avoiding the edges. Scatter the carrots and zucchini on top.
Brush the edges with egg wash or plant milk.
Place the pastry into a preheated oven at 200 degrees and bake for 25 minutes till golden brown.