Tomato, Basil, Caramelised Onion And Feta Tarts
Ingredients
Makes 6
Pastry
1 1/2 cups of plain flour
1/2 a cup of vegan butter
1 teaspoon of salt
1/4 of a cup of cold water
Filling
600g light firm or silken tofu (not firm)
1/3 of a cup of nutritional yeast
1 teaspoon of garlic powder
1 tablespoon of salt
Heavy cracking of pepper
1/3 of a cup of soy milk
1/4 of a teaspoon turmeric powder
Toppings
400g of cherry tomatoes
1 large red onion
3 tablespoon balsamic vinegar
1 tablespoon of olive oil
2 teaspoon of brown sugar
1 pinch of salt
1 cup of basil leaves
40g of feta
Method
In a food processor place the flour, butter and salt and pulse for 1 minutes.
Add the water one spoon at a time and pulse until large crumbs of dough form.
Remove blade and press into a rough ball with your hands, turn it out onto the bench.
Form into a tight ball and put it in the fridge for 20 minutes
On a lightly floured bench roll it out into a round about 3 ml thick
Place one of 5 individual pie/tart tins on the pastry and cut around it with an additional 1 cm around the circumference 5 times.
Lay pastry round in the tins pressing firmly up all sides etc until the entire interior of the pie tin surface is covered.
Lay a squares of baking paper followed by baking beads on top of the pastry and bake for 40 minutes at 180.
Cut the tomatoes in half and lay them on a baking try
Cut the red onion into thick strips and lay them down on the try and drizzle over the whole lot the balsamic vinegar, olive oil and sprinkle over salt and sugar
Bake at 180 for 30 minutes to caramelise.
In a food processor blend all filling ingredients until very smooth.
Assemble by pouring the filling into the pastry case and topping with the tomatoes, onion pieces, basil leaves and crumbled feta.
Bake for 1 hour and let set for at least an hour after cooking.