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Creamy Spinach Tomato Pastry Tart Recipe

Creamy Spinach Tomato Pastry Tart Recipe

Don't ask me what this. I don't know what it is. It's mighty tasty though. Could be a quiche. Could just be a pie. A piquiche?

Okay I did take inspiration from a quiche but there's no eggy taste in sight here 😅

The filing in the pie is beautifully creamy base made from silken tofu, the Nuæge vegan cheese, and my Soured Cream.

Quite utterly ridiculously tasty if you ask me :)

What do you need

8inch pastry tin

Pastry

  • 200g Plain flour
  • 80g Olive oil
  • 60g Ice cold Water
  • Salt

Filling veg

  • 200g (as frozen) Spinach (fresh is fine but unsure on weight)
  • 4 sprigs spring onions
  • 200g Picoobella tomatoes (or plum tomatoes)
  • 2 cloves Garlic
  • Salt
  • Pepper

Filling cream

  • 350g Silken tofu
  • 100g Food by Sumear Soured cream
  • 125g Food by Sumear Nuæge cheese
  • 30g corn starch
  • Spices (onion powder, sumac)
  • Salt
  • Pepper

What to do

Pastry

  1. Whisk in a large bowl flour and a pinch of salt. Add the oil and water and mix well till everything comes together
  2. Either in the bowl or on counter, knead the dough till smooth
  3. Press dough into a thick disk and wrap. Place in the fridge for approx 30mins

Veg Filling

  1. Place frozen spinach in microwave and cook for 5mins. Once done, squeeze water out. I used a sieve and a spatula. Leave to one side
  2. In a frying pan, add a bit of oil and add sliced spring onions on medium heat. Satue till fragrant (min or so) and then add garlic to cook.
  3. Add the tomatoes (whole) and cook for 5mins till they make their way to getting softer. Using a masher, carefully crush the tomatoes so the juices can escape
  4. Add the spinach and cook for 5mins or so ensuring as much moisture is lost.
  5. Add salt and pepper to taste
  6. Transfer to a plate to cool down for later use

Cream Filling

  1. To a blender, at tofu, Nuæge, Soured Cream. Blend.
  2. Add spices, salt and pepper. All to taste. Blend. I added a minimum of 1 tbsp of sumac I believe and 2 tsp on onion powder. Add bit by bit so it tastes a touch of pepperiness and a bit tart
  3. Add corn starch and blend
  4. Transfer to a large bowl and fold in the cooled veg mixture till well combined

Building the tart

  1. Preheat oven to 220c
  2. Grease your tin with oil and sprinkle with oil to avoid the tart sticking
  3. Roll out your chilled dough into a disc. Roughly 4 to 5mm. Transfer to the dish and carefully press the dough into the bottom edges with the side of your fingers
  4. Prick the base with a fork a lot of times
  5. Trim excess dough on the top
  6. Pour in your filling and level out
  7. If you have left over dough, use to make a pattern on top if you want
  8. Optionally brush top with a mix of maple syrup, oil and water to get a shine
  9. Bake for 10 mins at 220c, rotate the tart in the oven and then bake for 30 to 45 mins at 180c. You make need to rotate tart again half way through. If the is burning, cover with foil
  10. Let the baked tart cool down a bit in the pan before removing and cutting. Serve warm or cold

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