Fish Tartlet with Leaves
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
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)
- ⅔ cup cherry Tomatoes (halved)
- ⅔ cup dairy-free Cheese (crumbed)
- 2 cups mixed Lettuce
- thyme (to serve)
- salt
- freshly ground Black pepper
Preparation steps
1.
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.
2.
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.
3.
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.
4.
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.
5.
When ready, serve the quiche with the mixed leaf salad and remaining cheese on top.
