Tofu Leek Tart with Pine Nut Crust

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* Exported from MasterCook *

 

Tofu Leek Tart with Pine Nut Crust

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Crust

1/2 cup pine nuts

1 cup whole wheat pastry flour

1/4 teaspoon baking powder

2 tablespoons extra-virgin olive oil

1/4 cup unflavored soy milk

salt

Mushroom Topping

1 tablespoon extra-virgin olive oil

6 cups thinly sliced mixed mushrooms (about 1 lb)

2 tablespoons shoyu

Tofu-Leek Filling

4 tablespoons extra-virgin olive oil

3 cups chopped leeks, white part only

1 pound firm tofu -- pressed

2 tablespoons rice vinegar

2 medium garlic cloves -- peeled

2 teaspoons mellow barley miso

1 teaspoon salt

freshly ground black pepper

1 tablespoon arrowroot powder

2 teaspoons chopped fresh rosemary

 

The tofu in this tart is ultra-creamy and slightly tangy. Sweated leeks and a

thick crown of sauteed mushrooms give it substance and an elegant appearance,

but feel free to change the vegetables. The pureed tofu serves as a good vegan

base for endless possibilities of toppings. A mixture of wild, or at least wild

and cultivated, mushrooms is most pleasing for the tart. I often choose oyster,

shiitake, and crimini with very good results. The simple press-in crust is

enriched with pine nuts; for a tasty variation, replace the pine nuts with

sesame seeds.

 

Make the Crust: Preheat oven to 350F.

 

In a food processor fitted with a metal blade, grind the pine nuts with a few

tablespoons of the flour until finely ground. The flour will keep the nuts from

turning into paste. Transfer to a medium bowl, add the remaining flour and the

baking powder, and whisk too combine thoroughly.

 

In a small bowl, whisk the oil, soy milk, and a pinch of salt. Add to the flour

mixture, stirring until the dry ingredients are completely moistened.

 

Press the crust into an oiled 9-inch tart pan. (Placing a piece of plastic wrap

between your fingers and the dough will facilitate pressing..) Press the last

few timed with your thumb around the sides where the bottom of the pan meets the

side to make sure there is no excess crust there. Use a knife to cut off any

excess along the top of the tart pan, then poke holes all over the crust with

the tines of a fork. Bake the shell for 5 minutes, then remove from the oven

and set aside. Do not turn off the oven.

 

Make the Mushroom Topping: Heat the oil in a medium saucepan over medium-low

heat. Add the mushrooms and saute for several minutes, then add the shoyu and

cook for 10 to 15 minutes, or until the mushrooms have released their juices and

shrunk considerably. The pan should be almost dry. Set aside.

 

Make the Tofu-Leek Filling: Warm 1 tablespoon of the oil in a medium skillet.

Add the leeks and saute over medium-low heat for 10 to 12 minutes, or until the

leeks have softened. They should be only lightly browned. Set aside in a

medium mixing bowl.

 

In a food processor, combine the toofu, the 3 remaining tablespoons of oil, the

rice vinegar, garlic, miso, salt, and pepper to taste and process until

completely smooth. It takes a good few minutes of running the food processor to

change the texture from gritty to creamy. Stop the processor frequently to

scrape down the sides. When the tofu is very smooth, add the arrowroot and

rosemary and process for another 30 seconds to combine.

 

Add the tofu mixture to the bowl with the sauteed leeks and gently combine.

Spread the filling evenly over the prebaked crust. Evenly distribute the

mushrooms across the top oof the tart and press them gently into the tofu. Bake

for approximately 40 minutes, or until the filling is firm and the crust has

lightly browned.

 

Remove the tart from the oven and let it sit for a couple of minutes befoore

removing the rim of the pan. Serve warm.

 

 

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Per Serving (excluding unknown items): 269 Calories; 25g Fat (79.3% calories

from fat); 9g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 382mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 4 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0