Asparagus Tart

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* Exported from MasterCook *

 

Asparagus Tart

 

Recipe By : Vegetarian Times Magazine, April 2001, page 56

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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***HERB CRUST***

3/4 cup whole wheat pastry flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1 1/4 teaspoons dried dill

5 tablespoons cold vegetable oil

1/3 cup ice water

***REMAINING INGREDIENTS***

1 1/2 pounds firm tofu -- well drained

3 tablespoons olive oil

2 teaspoons umeboshi vinegar

1 teaspoon balsamic vinegar

2 teaspoons white miso

1 1/2 teaspoons salt

1 medium onion -- finely chopped

1/2 cup chopped red bell pepper

4 cloves garlic -- minced

1 tablespoon chopped mixed fresh herbs

such as thyme and oregano

1/2 pound thin asparagus spears -- trimmed

 

8 SERVINGS EGG- & DAIRY-FREE

 

This recipe can be made into one large 9-inch tart or four to six 5k-inch

smaller ones.

 

1. Crust: In medium bowl, sift together both flours, baking powder and

salt. Add dill, oil and ice water. Working dough as little as possible,

mix and roll into a ball. Wrap dough in wax paper and chill 20 to 30

minutes. Roll dough our and place in oiled 9-inch pie or tart pan. Cover

and chill 20 minutes.

 

2. Preheat oven to 350F. Uncover and bake crust 15 minutes. Set on wire

rack to cool. Leave oven on.

 

3. In food processor, combine tofu, 2 tablespoons oil, both vinegars,

miso, salt and 1/3 cup water and process until smooth and creamy. Transfer

to medium bowl.

 

4. In large skillet, heat remaining tablespoon oil over medium-high

heat. Add onion, bell pepper and garlic and cook, stirring often, until

vegetables are softened, about 5 minutes. Add fresh herbs. Cook, stirring

often, 3 minutes. Add to tofu mixture, stirring until blended.

 

5. Pour filling into prebaked crust. Arrange asparagus spears over

filling. Bake until top is lightly browned, about 40 minutes. Serve warm

or at room temperature.

 

PER SERVING: 246 CALORIES; 7 G PROTEIN; 15 G TOTAL FAT; (1 G SATURATED

FAT); 22 G CARBOHYDRATE; 0 MG CHOLESTEROL; 619 MG SODIUM; 3 G FIBER

 

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