Vegan Filo Pastry Tarts
Massive thanks to Laura, founder of the Tidy Kitchen Company, for letting me come along and cook with her in her fabulous kitchen...
The Tidy Kitchen Company are based in Cardiff
These tarts are full of flavour and are perfect served as a starter or as a light lunch, and what's even better they're vegan as well!
1 pack of filo pastry
Vegan butter or oil to brush pastry sheets
1 pack of extra-firm silken tofu (patted dry)
2 Tbsp nutritional yeast
3 Tbsp hummus
Sea salt and black pepper (to taste)
3 cloves garlic (chopped)
2 red peppers (chopped and thoroughly cleaned and dried
1 medium diced onion per or 2 leeks)
3/4 cup cherry tomatoes (halved)
1 cup chopped courgette
1. Preheat oven to 400 degrees F (200 C)
2. Cut pastry into sheets of approximately 4” by 4” you can amend if you like more or less pastry
3. Brush each sheet with oil or melted plant-based marg.
4. Layer pastry sheets until 3 slices thick and push into a muffin tin to make the tart shell.
5. Prep veggies and garlic and add to a baking sheet. Toss with 2 tbsp olive oil and a healthy pinch each salt and pepper and toss to coat.
6. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C). Alternatively, sweat on the hob until nice and soft.
7. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Set aside.
8. Remove veggies from oven, add to a mixing bowl and top with the tofu mixture.
9 Pop filling into individual fill tartlets filling 2/3 way, we like generous tarts!
10. Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
11. Let cool briefly, and then serve with a fresh and crunchy salad!