Savory Beet Puff Pastry Tart

10g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

beets

• 600 g beetroot
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper

tofu spread

• 180 g firm tofu
• 40 ml lemon juice
• 25 ml water
• 25 g onion (minced)
• 10 g nutritional yeast
• 4 g salt (for spread)

tart

• 3 sprigs thyme (fresh)
• 275 g vegan puff pastry

Contains: gluten, soy

How to make it

1. Start by preparing the beetroot. Boil it whole with the skin on in salted water. Depending on its size, this will take 40–60 minutes. You can also use pre-cooked beetroot if you want to save time.
2. While the beets cook, prepare the tofu spread. Combine firm tofu, lemon juice, water, onion, nutritional yeast and salt in a blender. Blend until completely smooth.
3. Once the beets are cooked, let them cool before peeling. Slice half of the beets into very thin rounds and cut the remainder into small cubes.
4. In a sealable bowl, whisk together balsamic vinegar, olive oil, salt and black pepper. Add the beets to the marinade, shake the bowl well, and let them marinate until needed.
5. Preheat the oven to 210°C. Unroll the puff pastry if using pre-rolled, or roll it out to fit your baking sheet.
6. Spread the dough with the tofu spread, leaving about 1–2 cm around the edges. Lightly score these edges with a knife around the perimeter. Set aside a little of the spread for the top of the tart.
7. Sprinkle the surface of the tart with thyme and arrange slices of marinated beetroot on top. Then finish with diced beetroot and add dollops of the leftover spread using a spoon.
8. Brush the pastry edges with oil and bake for about 30 minutes until golden. The tart is best served warm while the pastry remains crispy.

Nutrition