DIRECTIONS

1. Prepare the short crust pastry
In a bowl, mix the flower, oil and vinegar. Dissolve the baking soda and salt in the water, then pour into the bowl, knead. The result should be a smooth, firm dough. If necessary add a tablespoon of water. Wrap in cling film and chill in the refrigerator for 30 minutes.

2. While the dough is chilling, heat the oil in a pan and add the sliced onion. Wash and dry the vegetables and add to the onion. Cook until tender and golden but still firm. Cool the vegetables.

3. Heat the oven to 180°C.

4. On a floured surface, roll out the dough to a thickness of 3 - 4 mm. Grease and flour a 24 cm cake pan and line with the pastry. Use a fork to poke holes in the pastry and bake in a pre-heated oven for 15 minutes.

5. While the crust is baking, combine the Soy Drink and the Soy Cream, then add the eggs, one at a time, and the crumbled tofu. Add the vegetables, oregano and paprika, add salt and pepper to taste and pour into the crust.

6. Bake in pre-heated oven for 40 minutes until golden brown. Remove from oven and allow to cool for 15 minutes. Sprinkle with fresh oregano and serve.

SAVOURY TART WITH COURGETTES, PEPPERS, TOMATOES AND RED ONION

Meal
meal
First courses
Difficulty
difficulty
Medium
Type of diet
vegetarian
Vegetarian
Lactose free
Made with

Soy Drink


Soy Cooking Cream

INGREDIENTS

For the pastry crust:
300 g flour type “0”
100 ml water
80 gr olive oil
2 tablespoons of white wine vinegar
A pinch of baking soda
A pinch of salt

For the filling:
200 ml OraSì Soy Drink
200 ml OraSì Soy Cream
100 g tofu
3 eggs
200 gr tomatoes of your choice
100 g courgettes
100 gr peppers
1 red onion
2 tablespoons extra virgin olive oil
1 tablespoon of oregano leaves
1 teaspoon smoked paprika
salt and pepper to taste

DIRECTIONS

1. Prepare the short crust pastry
In a bowl, mix the flower, oil and vinegar. Dissolve the baking soda and salt in the water, then pour into the bowl, knead. The result should be a smooth, firm dough. If necessary add a tablespoon of water. Wrap in cling film and chill in the refrigerator for 30 minutes.

2. While the dough is chilling, heat the oil in a pan and add the sliced onion. Wash and dry the vegetables and add to the onion. Cook until tender and golden but still firm. Cool the vegetables.

3. Heat the oven to 180°C.

4. On a floured surface, roll out the dough to a thickness of 3 - 4 mm. Grease and flour a 24 cm cake pan and line with the pastry. Use a fork to poke holes in the pastry and bake in a pre-heated oven for 15 minutes.

5. While the crust is baking, combine the Soy Drink and the Soy Cream, then add the eggs, one at a time, and the crumbled tofu. Add the vegetables, oregano and paprika, add salt and pepper to taste and pour into the crust.

6. Bake in pre-heated oven for 40 minutes until golden brown. Remove from oven and allow to cool for 15 minutes. Sprinkle with fresh oregano and serve.

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