Vegetable tart

Pastry:

•Olive oil……………………………½ C

•Plain flour…………………………1½ C

•Salt………………………………….½ Tsp

•Crumbled tofu…………………..½ C

•Water, or as required………..3 Tbsp

Filling:

•Sour cream………………………………….¼ C

•Tomato paste……………………………….2 Tbsp

•Salt……………………………………………..1 Tsp

•Yellow asafetida powder……………….½ Tsp

•Dried oregano……………………………..1 Tsp

•Dried basil ………………………………….1 Tsp

•Sundried tomatoes………………………..8-10

•Chopped bell pepper……………………1 C

•Zucchini diced into 2 cm cubes………..1 C

•Fresh tomatoes chopped…………………½ C

•Fried eggplant cubes………………………½ C

•Grated mozzarella cheese………………200 g

Preparation

1) Combine the flour, salt and oil; rub until it resembles a coarse meal consistency. Combine the tofu well to the mixture. Add necessary amount of water to form a firm pastry. Press the mixture evenly into a greased 8-inch pie or tart pan.

2) Bake the crust in a preheated oven at 400 F/200 C until golden brown. Cool slightly.

3) In a mixing bowl, combine all the ingredients for the filling and half of the cheese. Spoon the filling to the baked crust and press down with a spatula to get a smooth surface. Sprinkle with the remaining cheese and bake at 375 F/ 190 C for about 15-20 minutes or until the top is golden.

Yield

one (8-inch) Tart

By Anand Lila Devi Dasi