The Healthy Hedonist Holidays/Myra Kornfeld 2007

Tofu Leek Tart with Sun-Dried Tomatoes and Fresh Herbs
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
one 9-inch tart Pour hot water over the tomatoes and let sit for 10 minutes to soften.


INGREDIENTS:
CRUST: 1/2 cup pine nuts 1 cup whole wheat pastry flour 1/4 teaspoon baking powder
2 tablespoons extra virgin olive oil 1/4 cup milk or original flavored soy milk pinch of salt
FILLING: 1/4 cup extra virgin olive oil 3 cups chopped leeks, white part only 1 pound firm or extra firm tofu, drained and cut into 1-inch cubes
2 tablespoons fresh lemon juice 1 medium garlic clove, minced 2 teaspoons light miso, such as white or mellow barley
3/4 teaspoon salt freshly ground black pepper 2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil 1/4 cup sun-dried tomatoes, (not in oil) (about 7), reconstituted and cut into 1/4-inch slices 1 cup bread crumbs, preferably fresh from whole wheat bread



1 Preheat the oven to 350 F.
2 MAKE THE CRUST: Grind the pine nuts in a food processor with the flour and baking powder until floury. The flour will keep the nuts from turning into paste. Transfer to a medium bowl.
3 Whisk the oil, milk, and salt in small bowl. Add to the flour mixture, stirring until the dry ingredients are completely moistened.
4 Place a piece of plastic wrap between your fingers and press the crust into an oiled 9-inch tart pan or five 4-inch tart pans. Press the last few times with your thumb around the sides where the bottom of the pan meets the side to make sure there is no excess crust there. Use a knife to cut off any excess along the top of the tart pan, and poke holes all over the crust with the tines of a fork. Bake the shell for 5 minutes, then remove from the oven and set aside. Do not turn off the oven.
5 MAKE THE FILLING: Warm 1 tablespoon of the olive oil in a medium skillet. Add the leeks and cook 6 to 8 minutes over medium-low heat, until the leeks have softened and sweated and are only lightly browned. Set aside.
6 In a pot of boiling, lightly salted water, cook the tofu at a gentle simmer for 5 minutes. Remove the tofu from the water with a slotted spoon, place on paper towels to absorb the excess water, and pat dry. Place in a medium bowl.
7 Place the remaining 3 tablespoons olive oil, the lemon juice, garlic, miso, salt, and a sprinkling of black pepper in a small bowl and whisk to combine. Pour into the bowl with the tofu and use a potato masher or fork to mash the flavorings into the tofu until the tofu has absorbed all the liquid and has turned into curds. Stir in the fresh herbs, sun-dried tomatoes, and bread crumbs. Mix in the leeks. Spread the filling evenly over the crust in the tart pan.
8 Bake approximately 40 minutes, until the tofu is firm and the crust has lightly browned.
9 Remove from the oven and let sit for a couple of minutes. Carefully push the tart out of the tart pan while it is still hot. Serve immediately.

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