This tart is the perfect main dish for any dinner party, family gathering and even just the perfect picnic show stopper. It’s one of those dishes which normally get people saying: “ I can’t believe it’s vegan!” The crust is flaky and buttery and the filling has a very creamy, almost ricotta cheese kind of texture. The tofu really works wonder in this dish! Although is so delicious and feels so indulgent is still packed with gorgeous greens and please please don’t skip the slow roasted cherry tomatoes! They are a really key ingredient in making this tart utterly scrumptious! With their natural sweetness they balance perfectly the earthiness of the kale. To add extra goodness I have used Udo’s Choice beyond Greens powder which is a blend of organic barley, oat wheat and alfalfa grassed combined with algae particularly rich in vimtamins K & B12, folic acid, iodine and iron.

Ingredients:

1/2 cup of oat flour

1/2 cup of almond flour 

1 1/2 tablespoons of chilled in the fridge coconut oil 

3 tablespoons of cold water 

1/2 teaspoon of salt 

For the filling: 

1 block of firm tofu – about 280gr 

1 cup of destemmed and washed kale – you can add a bit more if you are a fan of greens 🙂 

250gr of cherry tomatoes 

1 small white onion -finely sliced 

3 cloves of garlic – crushed

2 tablespoons pf nutritional yeast 

1/2 tablespoon of Udo’s Choice Beyond Greens

A generous handful of fresh basil -roughly chopped  + extra for sprinkling on top 

1 tablespoon of almond milk 

1 tablespoon of olive oil 

1 tablespoon of dried mixed herbs

1/2 teaspoon of salt 

1/2 teaspoon of pepper 

Preheat the oven at 150 degrees Celsius.

Slice the cherry tomatoes in halves, place them on a baking tray and drizzle some olive oil, sprinkle some salt and pepper. Let them slowly roast in the oven for 40-45 minutes until super squishy and sweet. Leave them onto one side

To make the crust in a bowl mix the oat flour, almond flour and salt. Add in the chilled coconut oil into pieces and pinch it with your hands while mixing it with the flour. Add in the water and keep working the dough until you have a firm dough. Place it in the fridge to set for about 1/2 hour.

Grease a tart case with some coconut oil. With your fingers press the dough into the tart case until it covers the base and the sides. Prickle the base with a fork top prevent from puffing up during the cooking time. Place the tart in the oven at 180 degrees Celsius and bake for 10-12 minutes until it starts to brown. Remove from the oven and let it cool for 10-15 minutes.

Add the olive oil to a pan and once hot add in the sliced onion. Cook for 5-8 minutes until it starts to become translucent. Add in the crushed garlic and cook for another minute stirring from time to time to prevent from burning. Remove the pan from the heat and leave it onto one side.

To make the filling place the tofu, kale, cooked onion and garlic, nutritional yeast, Udo’s choice green powder, basil, almond milk, mixed herbs, salt and pepper into a food processor and pulse for few seconds until all the ingredients are well combined. Pour the filling into the tart case spreading it with a spatula. Place the tart back in the oven at the same temperature for another 20 minutes until the top feel kind of solid and it starts to turn golden brown. Remove the tart from the oven and let it cool down for 5 minutes. Add on top the roasted cherry tomatoes and extra fresh basil leaves. Serve while still warm or slightly cold. Store any leftover in an airtight container the fridge for 3-4 days.