Simple and quick, this Savory Puff Pastry Tart with Tofu and Greens is perfect for a quick lunch or appetizer.
For this briseé, I used tender boiled field greens sautéed in a pan with garlic and herbs, enclosed in two circles of ready-made puff pastry, mixed with excellent scrambled tofu.
If you also have a passion for savory tarts, try these:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 445.27 (Kcal)
- Carbohydrates 34.64 (g) of which sugars 1.88 (g)
- Proteins 8.46 (g)
- Fat 31.44 (g) of which saturated 4.52 (g)of which unsaturated 20.54 (g)
- Fibers 4.72 (g)
- Sodium 434.84 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 rolls puff pastry
- 21 oz chicory, field, raw (or poppy or dandelion)
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 1 tsp marjoram
- 1 pinch sea salt
- 1 pinch pepper
- 7 oz tofu
- 1 tsp turmeric powder
- 1 tsp curry
- 1 pinch ginger powder
- 1 pinch sea salt
- 1 shallot
- 1 pinch pepper
- 2 tbsps soy sauce
- 2 tbsps extra virgin olive oil
- 1 pinch thyme
Tools
- 1 Pie Pan
How to Prepare the Savory Tart
Clean and wash the field greens very well. Remove the stems and cut them into pieces if they’re too stringy. Boil slightly salted water and blanch the greens for five to ten minutes. They should not be overcooked but still firm. Drain well. In a pan, pour a few tablespoons of oil, sauté the garlic clove, then add the well-drained and squeezed greens. Add salt and pepper and let them season and dry for ten minutes, then turn off the heat.
Dry the tofu
Chop the tofu
Sauté the tofu in a pan
Pour the greens into the puff pastry
Pour the tofu over the greens
Seal the pastry
Wash and pat dry the tofu, then crumble it well in a bowl.
In a pan, pour a drizzle of oil and the chopped shallot, and sauté over low heat for a few minutes. Add turmeric, curry, and ginger, and let them toast a bit. At this point, pour in the soy sauce and the tofu to season. Taste to see if it needs more salt or just a pinch of pepper. Turn off the heat and set aside.
Roll out a puff pastry sheet in the pie pan, prick it with a fork, and pour the field greens and tofu. Cover with the second puff pastry circle, pricked, and seal the edges well.
If you like, decorate with puff pastry shapes. Brush with plant-based milk and sprinkle with crushed seeds.
Bake in a ventilated oven at 356°F for about 35 minutes until golden.
Tips from Thyme and Lentils
As you know, puff pastry stays crispy for a short time, so if you have leftover savory tart, store it until the next day in the fridge and then reheat it. Otherwise, make your savory tart with a savory shortcrust pastry like this one.
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Amazon links are affiliate links; this means that if you use my link and add a product to the cart, I will earn a small percentage. Don’t worry, it doesn’t cost you anything extra, so if you want to help me, I will be grateful.
