Prep Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 mins
Servings: 2 medium tarts
Ingredients
Crust
280g flour
1 tsp salt
170g plant butter (cold)
4-6 tbsp ice water
Filling
2 cloves of garlic
2 large leeks
1 large bag of spinach
1 pack of feta cheese (cubed)
2 packs silken tofu (698g)
4 sundried tomatoes (chopped
well)
A handful of roasted pine nuts
Crust Instructions
1. Add all the ingredients except for the water and blend them for a few seconds in a food processor. Slowly add the cold water until it's all mixed in.
2. Form the dough into a disc and let the dough rest in the freezer for about 30 minutes.
3. Roll the dough out (5mm thick) and shape into your tart tin(s). Gently pierce the bottom of the dough with a fork. Transfer to the freezer for 30 minutes. Blind bake for 30 mins at 175°C
Filling Instructions
1. Sauté the minced garlic in an oiled pan for 1 minute. Add spinach and cook for another 3-5 minutes, drain and set aside.
2. Cook the chopped leeks in a pan until softened.
3. Blend the silken tofu in a food processor until it's completely smooth. Add all the cooked vegetables, tofu, feta, sundried tomatoes and roasted pine nut to a big bowl. Mix well.
4. Add the filling to the tart and add a lid if you have leftover dough. Bake for 40 mins at 180°C
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