Tofu, cherry tomatoes, basil and pine nuts savoury tarts.

June 18, 2009

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Until saturday, I’ve never had tofu. But, shopping at an organic food store, i ran into a box of it, and just couldn’t resist. I had to buy it. At home the question was : what do I do with it now? I tried the simple recipe wrote on it’s box : grill it, sprinkle with some salt and olive oil and eat it. Chewy. Very Chewy. And not so tasty, not at all. My first approach to it was pretty negative. But I had to turn things around, and so I did. 

Tofu, cherry tomatoes, basil and pine nuts  savoury tarts.

Makes 4  3 inch tarts

a recipe of puff pastry (or a box of frozen one, or some pie crust dough)

2 eggs

6 tbsps of heavy cream

1 tblsp of Pesto sauce ( or Finely chopped fresh basil)

2 tbsps grated parmesan cheese

6 tbsps of finely chopped tofu

4  tsps of pine nuts

8 cherry tomatoes

pinch of salt

Preheat oven at 360 degrees.

Fill the tart rings with the puff pastry (or unsweetened pie crust dough) , dock the bottom lightly, and place them on a sheetpan lined with parchment.

In a small bowl lightly beat the eggs with  cream,  parmesan cheese, salt, Pesto sauce (or chopped basil), and salt.Add the tofu. Fill the dough shells about halfway with the eggs and tofu mixture. Put on top some slices of cherry tomatoes and the pine nuts. Bake for 20 minutes, or until golden brown.  Serve warm or room temperature.

It makes a great summery meal served with a salad!

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