This is a recipe I found in a great Vegetarian cookbook called "The Modern Vegetarian Kitchen". It has the texture and wonderful flavor of a French Quiche, but without the eggs, milk and cheese. It's great for my vegan friends or for those that have eggs or dairy allergies. Don't be afraid of tofu, it's a great ingredient to work with, very versatile and nutritious.
- 1/2 cup rolled oats
- 3 tablespoons sesame seeds
- 1 cup whole wheat flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup water
- 1/3 cup olive oil, plus more for brushing the pan
Preheat the oven to 350°. Spread the oats and sesame seeds in a baking sheet and bake for 8 minutes in the oven, until golden brown. Be careful not to burn the sesame seeds!. Transfer the oats and sesame seeds to the bowl of a food processor, add the flour, baking powder, salt and pepper and process until the oats are finely ground. In a medium bowl whisk together the water and oil. Transfer the flour mixture to the bowl and mix in the ingredients to form a dough. Lightly brush a tart pan with olive oil. Transfer the dough to the tart pan, pressing down evenly and making sure to fill the fluted sides of the pan. Refrigerate while you make the filling.
- 5 tablespoons olive oil
- 1 cup diced onion
- 2 leeks, mostly white parts finely chopped
- 10 oz white mushrooms, sliced
- 2 tablespoons white wine or water
- 1 1/2 teaspoons kosher salt
- 3 garlic cloves, crushed
- 10 fresh basil leaves, chopped
- pinch hot red peppers flakes (optional)
- 1 pound firm tofu, rinsed and patted dry
- 2 tablespoons lemon juice
- 1 tablespoons rice vinegar
- 2 pounds fresh spinach, thoroughly washed and roughly chopped
In a large pan over medium heat, warm 2 tablespoons of the oil. Add the onions, leeks and mushrooms and cook for about 10 minutes, until the vegetables are caramelized. Add the wine and scrape down any brown bits with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until dry. Add the spinach and cook until wilted. In a small saucepan heat the remaining 3 tablespoons of oil. Add the garlic, basil and red pepper flakes and simmer gently until the garlic is light golden, don't let the garlic brown or it will get bitter. Scrape into the bowl of a food processor. Add the tofu, lemon juice, vinegar and remaining salt, puree until smooth. In a large bowl mix the mushroom mixture with the tofu mixture. Fill the tart shell and smooth the top. Bake for 45 to 50 minutes until firm. Let the tart cool down for 10 minutes before serving.