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A guide to healthier shopping and eating
Tofu Heaven
Red Onion & Thyme Tart
Serves 4-6
75 minutes: 10-15 minutes preparation, 30 minutes cooking onions, 30 minutes
baking.
Pastry
150g/5oz/1¼ cups wholemeal self-raising flour
65g/2½oz/5 tbsp vegan margarine
40-60ml/3-4 tbsp cold water
25g/1oz walnuts, finely chopped
Filling
25ml/1½ tbsp olive oil
3 medium red onions, finely sliced
5ml/1 tsp dried thyme
2.5ml/½ tsp brown sugar
130g/3½oz soft silken tofu
150ml/¼ pint/⅔ cup soya cream
15ml/1 tbsp Dijon mustard
Salt and freshly ground black pepper
Pastry
- Sift flour and salt into a bowl, adding
any bran left in the sieve. Rub in the margarine with your fingers until
the mixture resembles fine breadcrumbs.
- Mix in walnuts, then add enough cold water
to form a dough.
- Turn out dough on to a lightly floured
work surface and knead until smooth and elastic. Wrap in plastic and chill
for 30 minutes.
Filling
- Heat oil in a large heavy based frying
pan. Sweat onions over a low heat for 20 minutes until very soft and translucent,
stirring often.
- Stir in thyme, sugar and seasoning and
cook for a further 5 minutes until caramelised.
- Set aside and leave to cool
slightly.
- Blend silken tofu, soya cream, Dijon mustard
and seasoning in a food processor or liquidiser until smooth and creamy.
- Preheat oven to 200ºC/400ºF/Gas
Mark 6.
- Lightly grease a fluted 23cm/9 inch loose-bottomed
quiche tin.
- Roll out pastry on a lightly floured work
surface, then gently lift it using a rolling pin. Don’t worry if
it breaks up.
- Press pastry into tin with your finger
tips and trim top. Use extra bits to mend any holes!
- Prick pastry base with
fork, line with greaseproof paper and baking beans and bake blind for 10
minutes until lightly golden.
- Remove paper and beans, then spoon onions into pastry base.
- Mix tofu mixture into onions and smooth with a knife.
- Bake for 30 minutes until golden and set.
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One of Viva! and VVF’s favourite recipes. If you’re thinking, ‘oh no, not pastry-making’, think again! It’s a fool-proof recipe even for pastry-phobes like me. Don’t worry if it won’t roll out easily – just do a ‘stick and patch’ job and it’ll still turn out fine. And to save time, you could make the pastry the night before.