Sundried tomato, potato and courgette tart

This is another picnic favourite! ‘Jus Roll’ (the easiest brand to find in the UK) puff pastry is ‘accidentally vegan’, so whilst this tart looks very impressive, it’s actually surprisingly quick and easy to knock together. On top of the pastry, we have a base of a sundried-tomatoey, whipped tofu ‘ricotta’. Topped with some finely sliced veggies that go a little crisp on top, you have a flavoursome bite of silkiness and crunch in every single bite. Try it some time.

Ready in 40 minutes

Serves 2-4

  • 250g ready-to-roll puff pastry (typically, half a block)
  • 1 small potato
  • Half a courgette
  • ½ tsp. rosemary (fresh or dried)

‘CHEESE’ INGREDIENTS

  • 350g block of tofu
  • Zest of half a lemon
  • 3-4 sundried tomatoes
  • 2 heaped tbsp. nutritional yeast
  • ½ tsp. smoked paprika

METHOD

  • Pre-heat your oven to 200’/gas mark 6.
  • Roll out your pastry into a rough rectangle, just a bit smaller than a sheet of A4. Oil a baking tray and place your pastry on top.
  • Place all of the cheese ingredients into a food processor and blend until smooth. Spread onto the pastry base, leaving a 2cm border around the edges.
  • Use a vegetable peeler to make thin slices of courgette and potato. Sprinkle the slices with the rosemary, salt and pepper, and the rosemary. Toss together to ensure all the slices are coated, and arrange them onto the top of the tart.
  • Fold the edges of the pastry up over the filling to create a crust, and place in the oven for 20 minutes until puffed up, golden, and browned.
  • Leave to cool before packing off to a park somewhere.

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