Sun-dried Tomato Basil & Tofu Tart

• 1 rolled shortcrust pastry (or homemade oil based spelt shortcrust pastry)

Filling (Step 1)

• 350 grams silken tofu
• 400 grams firm tofu
• 30 grams basil
• 2 tablespoons lemon juice (fresh)
• 1 tablespoon tahini
• 1 ¹⁄₂ tablespoon yellow mustard
• 2 tablespoons tomato paste
• 30 grams capers
• 1 ¹⁄₂ teaspoon salt
• 2 tablespoons liquid aminos

Filling (Step 2)

• 2 tablespoons grapeseed oil
• ¹⁄₂ teaspoon asafetida

Filling (Step 3)

• 100 grams sun-dried tomatoes (finely chopped)
• 100 grams black olives (roughly chopped)
• 50 grams green olives (roughly chopped)
• 350 grams artichokes (roughly chopped)
• ¹⁄₄ cup parsley (chopped)
• 1 tablespoon oregano
• 100 grams vegan mozeralla (grated or cheddar)

Topping

• 10 cherry tomatoes (thinly sliced)
• 3 tablespoons pine nuts
• 10 basil leaves (for decor)
• 100 grams Miyokos mozzarella

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1. Line the tart tins with the dough and trim the excess pastry off with a knife. Pierce the pastry cases with a fork and refrigerate while the oven is heating up.
2. Preheat the oven to 160°C / 320°F fan oven (180°C / 355°F no fan). Once the oven has reached the desired temperature, remove your cases from the fridge and blind bake for 15 minutes.
3. Place all the filling ingredients from step 1 (listed above) into a food processor and process till smooth
4. Add oil from step 2 into a large pan and heat, add in the asafoetida, the smooth tofu mix from step 1 and all ingredients from step 3 except grated cheese
5. Mix and stir at medium heat till everything looks well combined, add in the grated mozzarella at the end
6. Pour the mix into your tart cases, if you have any left over, make a little mini tart, or even a quiche without the pastry is SO GOOD!
7. Top with the sliced cherry tomatoes, pine nuts and chunks of mozzarella, which I kind of push into the mix so they're not sticking out, maybe 2 or 3 chunks in the mini tarts, or scattered across the large one.
8. Bake for about 40 minutes and rotate halfway to make sure it's evenly cooked.
9. Remove tart from the oven, add basil leaves for garnish and and allow them to cool down so the filling has a chance to set before you cut it.