Courgette Tart



1 roll of vegan puff pastry
3 courgettes
2 carrots
250 gr of unflavoured tofu
2 tablespoons of pine nuts
½ onion
poppy seeds

Clean the vegetables and cut them into pieces, pretty small. Brown the chopped onion along with the carrots in a little oil, then add courgettes and pine nuts. Keep cooking for 15 minutes covered with a lid, then add the crumbled tofu and let it cook completely. Salt to taste. Roll the dough out in a baking pan, fill it with the vegetables; form some strips with the remaining dough, and use them as a garnish. Pour a little oil over the tart and sprinkle with poppy seeds. Bake at 220 degrees for 15/20 minutes.

Chef: AleDD from VeganBlog

  1. EleonoraNW3 9 March 2011 at 14:55

    Looks great! I love pine nuts! Tofu must work really well as a filling for pies

  2. ascanio 10 March 2011 at 15:01

    Seems very good 🙂

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