Super simple and quick, this Savory Puff Pastry Tart with Tofu and Wild Herbs is perfect for an aperitif or a quick lunch.
For this brisée I used tender wild field herbs, boiled briefly, then sautéed in a pan with garlic and aromatics and enclosed between two rounds of ready-made puff pastry, mixed with a tasty scrambled tofu.
If you also love savory tarts, try these too:
- Difficulty: Very easy
- Cost: Very low-cost
- Preparation time: 10 Minutes
- Cooking time: 35 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 wild chicory / field greens, raw (or rosolaccio or dandelion)
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- 1 teaspoon marjoram
- 1 pinch sea salt
- 1 pinch pepper
- 7 oz tofu
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 pinch ground ginger
- 1 pinch sea salt
- 1 shallot
- 1 pinch pepper
- 2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- 1 pinch thyme
Tools
- 1 Tart pan
How to prepare the savory tart
Clean and wash the wild field herbs very well. Remove the stems and cut into pieces if they are too stringy. Bring lightly salted water to a boil and blanch the greens for five to ten minutes. They should not be overcooked but still slightly firm. Drain well. In a pan pour a few tablespoons of oil, brown the garlic clove, then add the well-drained and squeezed greens. Add salt and pepper and let them flavor 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
Close the puff pastry
Wash and pat the tofu dry and crumble it very finely into 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 toast a little. At this point add the soy sauce and the tofu to flavor. Taste and add salt if necessary or just a pinch of pepper. Turn off the heat and set aside.
Unroll one sheet of puff pastry into the tart pan, prick with a fork and add the field greens and the tofu. Close with the second pricked sheet of puff pastry and seal the edges well.
If you like, decorate with puff pastry shapes. Brush with plant milk and sprinkle with crushed seeds.
Bake in a 356°F (convection) oven for about 35 minutes until golden.
Tips from Timo e Lenticchie
Puff pastry remains crispy for a short time, so if you have leftovers keep the savory tart in the refrigerator until the next day and reheat it before serving. Alternatively, prepare your savory tart with a savory shortcrust pastry like this one.
For any information do not hesitate to contact me on my Facebook Timo e lenticchie page — you can interact and ask me any question. Or join my group.
Follow me also on Instagram, Twitter or Pinterest or YouTube or subscribe to the channel Telegram
If you want to go back to the HOME PAGE for more ideas among my recipes.
If you want to know more about me read who I am, or take a look for example at all the cereal recipes.
To always be updated on my recipes subscribe to the newsletter.
I would be very happy if you left a comment about what you think of this recipe; you’ll find the space at the bottom of the article.
The Amazon links are affiliate links; this means that if you use one of my links and add a product to the cart, I will earn a small percentage. Don’t worry, this has no additional cost to you, so if you want to support me I’ll be grateful.
