Tomatoes are so easy to please! It’a hard to find someone that don’t like the red, juicy vegetable/fruit.
When I moved from Brazil to Paris I got so amazed to see the different colors tomatoes could have. Back home than can be really delicious but always red. A green tomato would mean unripe and or a famous movie. How amazing it was to discover the different shapes and colors a tomato could have. Summer is almost to the end and I need to enjoy the maximum my tomatoes.
This quiche is a bit different, more nutritional, less greasy but still so flavorful and crumbly.
WHAT YOU WILL NEED:
Serves 4-6 people
CRUST:
- 1 cup cooked chickpeas(you can also use canned if it is easier for you)
- ½ cup corn flour(instant polenta also possible)
- ¼ cup lukewarm water
- 1 teaspoon salt
- ½ teaspoon curcuma
- 2 tablespoon coconut oil(olive oil or butter also works)
FILLING:
- 120G firm tofu
- 3 tablespoons soakeD cashew
- 1 tablespoon olive oil
- ¾ cup lukewarm water
- ½ teaspoon salt
- 1/2 teaspoon nutritional yeast
- 1 teaspoon mustard
VEGGIES:
- 2 green tomatoes (if you don’t have green tomatoes, you can use only the traditional red tomato in the recipe)
- 1 red tomato
- 1 big onion, sliced
- 1 tablespoon olive oil
- Rosmarin
- Fresh basilic leaves
- Salt and pepper to taste
HOW TO:
CRUST:
Add the chickpeas + water + curcuma + salt + coconut oil in a food processor or blender and blend for 1 minute in high speed until it becomes a tick sticky paste;
Transfer the mixture to a bowl and add the flour;
Mix with your hands until it becomes a firm modable dough;
Open the dough between two baking nonstick papers or mold it straight to the baking pie dish;
Bake the crust without the filling in pre-heated ofen at 180°C for about 15 minutes, just enough time to pre-cook the crust.
FILLING:
Blend all the ingredients in a food processor or blender for 1-2 minutes until it reaches the cream tick consistency;
Spread the cream over the pre-baked crust
VEGGIES:
Slice the onions and tomatoes;
Place one layer of onions, sprinkle some salt and pepper and the sliced tomatoes;
Drizzle some olive oil on the top and sprinkle a bit of fresh herbs;
Bake the tart in the pre-heated oven at 180°C for abou 15-20 minutes;
I served everything with green salad and roasted cauliflower and glazed carrots.