Fish Tartlet with Leaves

Name: Fish Tartlet with Leaves
Total time: 1 h 5 min
Yield: 4
Ingredients: 6 ozs ready-made vegan pie crust (shortcrust pastry); gluten-free all purpose flour (for dusting); 3.333 cups firm Silken tofu (patted dry); 2 Tbsps Nutritional yeast; 3 Tbsps Hummus; 1 cup smoked Salmon (chopped); 1 large Leek (thinly sliced, washed, and dried); 0.667 cup cherry Tomatoes (halved); 0.667 cup dairy-free Cheese (crumbed); 2 cups mixed Lettuce; thyme (to serve); salt; freshly ground Black pepper

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Difficulty:

moderate

Difficulty

Preparation:

10 min.

Preparation

ready in 1 hr 5 min.

Ready in

Ingredients

for

servings

Ingredients: 6 ozs ready-made vegan pie crust (shortcrust pastry); gluten-free all purpose flour (for dusting); 3.333 cups firm Silken tofu (patted dry); 2 Tbsps Nutritional yeast; 3 Tbsps Hummus; 1 cup smoked Salmon (chopped); 1 large Leek (thinly sliced, washed, and dried); ⅔ cup cherry Tomatoes (halved); ⅔ cup dairy-free Cheese (crumbed); 2 cups mixed Lettuce; thyme (to serve); salt; freshly ground Black pepper

How healthy are the main ingredients?

Salmon Tomato Leek thyme salt

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Preparation steps

Preheat the oven to 180°C (160°) | 350F | gas mark 4. Roll out the pastry on a lightly floured surface to 1 cm | 0.5 cm thickness. Use the pastry to line the base and sides of a 30 cm | 12" x 10 cm | 4" x 5 cm | 2" fluted tart tin.

Prick the base with a fork and chill until ready to use. Combine the tofu, nutritional yeast, hummus, and a little seasoning in a food processor. Pulse until the mixture comes together.

Scrap into a bowl and add the salmon, leek, cherry tomatoes, and stir well. Spoon into the prepared pastry and top with some of the crumbled cheese.

Bake for 35 - 45 minutes until the filling is set and the pastry is golden and cooked through. Remove to a wire rack to cool.

When ready, serve the quiche with the mixed leaf salad and remaining cheese on top.

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