For the Crust:
- 1 cup whole wheat flour (you can use oat or buckwheat flour for gluten-free version)
- 1/2 cup oatmeal (or porridge oats lightly processed in a blender)
- 3 tablespoons sesame seeds
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 sprig of rosemary, finely chopped
- 1/3 cup olive oil
- 1/3 cup soy milk (or water)
For the Filling:
- 1 aubergine
- 1 bell pepper
- 1 courgette
- 1 large onion
- 2 cloves garlic
- basil leaves
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- a pinch of hot chilli flakes (optional)
- salt and pepper
For the Cream:
- 2 cups (300 g) silken tofu
- 3 tablespoons nutritional yeast
- 1 tablespoon capers
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- salt and pepper
- Sesame seeds for sprinkling
Step by Step Instructions
In a bowl, mix the ingredients for the crust.
Leave to rest for 10 minutes and then roll it with a rolling pin on a floured surface and transfer it to a tart dish.
Finely chop all the vegetables and sauté them in a non-stick frying pan with a little water. Add salt and the spices. Transfer to a bowl to cool.
Drain the silken tofu, put all the cream ingredients in a bowl and mix them well.
Add the vegetable mixture. Stir well.
Empty the filling at the base of the tart, even with a spatula, sprinkle with sesame seeds and bake in a preheated oven at 350°F/170ºC until golden brown for about 45 minutes. Take it out of the oven and allow to cool before serving.
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