A vibrant, Rainbow Carrot and Tofu Tart…
This creative and tasty dish is perfect for an easy Christmas dinner and works well with baby potatoes and vegetables.
Details
Servings
6 servings
Dietary
Plant Based
Prep time
30 minutes
Cooking time
40 minutes
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Ingredients
400g Baby Rainbow Carrots
1 Shallot (finely chopped)
200g Tofu
2 tbsp Olive Oil
2 tbsp Chopped Parsley
2 tbsp Fresh Thyme
200ml Soya Cream
1 tsp Turmeric
1 roll Short Crust Pastry
Salt and Pepper (to taste)
Directions
- Steam or boil the baby carrots, transfer to a dish and cover in icy cold water.
- In a frying pan at medium heat cook the shallots with oil and thyme.
- Break up the tofu using a fork and once the shallots are golden, add the tofu, soya cream, salt, pepper and turmeric to the pan and simmer for 5 minutes.
- Blend half of the mix and mix both parts together.
- Roll out the pastry to fit a 9 1/2 inch tart case and blind bake for 10 minutes at 170°C.
- Remove from the oven, arrange the carrots in the pastry case and top with the tofu mix. Bake again for 30 minutes at 170°C. Serve with pesto and your favourite side.