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Tofoo, Mushroom, Chestnut and Cranberry Tart
- Serves: 6 people
- Prep: 20 mins
- Cooking: 50 mins
Ingredients
For the Base
-
- 1 packet vegan ready rolled shortcrust pastry
For the Filling
- 280g Naked Tofoo
- 1 large onion (chopped)
- 2 cloves of garlic (chopped)
- 6 carrots (grated)
- 300g chestnut mushrooms (halved)
- 350g chestnuts (roughly chopped)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 225g soya cream cheese
- 20g red pepper (diced)
- 2 tbsp dried cranberries
- Bunch fresh parsley (chopped)
Get started
- Preheat the oven to 180°C.
- Line a 23cm fluted tart tin with the shortcrust pastry.
- Pat the Tofoo dry and break into small pieces/mash. Heat the oil in a frying pan and add the onion, garlic, thyme, Tofoo, carrots and half the mushrooms. Fry gently until soft and the water of the mushrooms has been absorbed.
- Stir in the cream cheese and half of the chestnuts and stir until a creamy mixture has formed.
- Transfer to the pastry case and level the top.
- Bake for 40-45 minutes until the pastry is golden brown and crisp.
- To make the decorative layer, cook the remaining mushrooms in a frying pan until soft. Add the pepper and cook for another 2 minutes. Stir in the remaining chestnuts, cranberries and the parsley. Spoon over the top of the tart.
- Reheat the tart as necessary.
