This delicious-looking Spring Vegetable Tart is so easy to make: fresh or frozen veggies and store-bought pie crust are doing all the hard work for you.
1diskpuff pastrystore-bought, just make sure it's Vegan
100grgreen peas
100grbroccoli
50grmushrooms
2carrotssmall
2leeks
150grtofu
1/2tbsplemon juice
20clsoy cream
1pinchsalt and pepper
1tbspnutritional yeast
herbsfresh or dried (thyme, chives, etc)
Instructions
Pre-heat the oven at 180°C / 350°F.
Wash then cut the vegetables in small bite-size pieces. If you're using frozen ones, let them rest on the counter top while you prepare the custard.
Roll out the pie dough in your tart mold and prick the base all over with a fork.
In a large bowl, mix together the crumbled tofu, the lemon juice, the soy cream and the herbs.
Add a pinch of salt and pepper.
Pour the tofu/cream mixture on the pie dough, then spoon all your veggies on top.
Bake for around 40 minutes, or until the filling is set and the tart shell is lightly brown around the edges.
Remove from the oven, let cool, and serve with a crunchy fresh salad.