My Go-To Vegan Tart That Impresses Everyone

Описание: TORTA RUSTICA – SAVORY TART

Ingredients:
Filling
200g firm tofu
100ml water
20g nutritional yeast
30g cashews
1 tbsp miso

Base
250g flour
90ml water
90ml extra virgin olive oil
1 tsp salt
1 tsp baking powder

Topping
200–250g date tomatoes
1 tbsp balsamic glaze
1 tbsp olive oil
1 tsp sugar
Pinch of salt

METHOD
In a bowl, mix the water and olive oil. Add the flour, salt, and baking powder. Start mixing with a fork, then knead with your hands for about 2 minutes until smooth.
Place the dough on parchment paper. Flatten it with your hands, then roll it out into a circle using a rolling pin. Shape the edges with your fingers and set aside.
Blend the tofu, cashews, miso, nutritional yeast, and water until smooth and creamy. Taste and adjust salt if needed.
Spread the tofu cream evenly over the dough base, staying within the edges.
On a clean sheet of parchment paper, draw a circle the size of your tart. Drizzle the circle area with balsamic glaze, olive oil, sprinkle with sugar and a pinch of salt.
Cut the tomatoes in half and place them cut-side down over the drizzled area. Carefully flip the dough with the filling side facing down onto the tomatoes. Seal the edges well and prick the surface with a fork to let steam escape. Bake in a static oven at 180°C (350°F) for 30–35 minutes, until golden. Let the tart cool slightly. Carefully collect any juices from the parchment, then flip the tart upside down onto a serving plate.

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