1 tbsp vegetable oil, plus extra for greasing the tins
1 onion (diced)
4 cloves garlic (chopped)
200ml white wine
150ml soya cream
Handful for fresh thyme leaves picked
50g vegan parmesan (grated)
Plain flour to dust
Fresh thyme leaves to decorate
Do this stuff
Preheat the oven to 200°C.
Take a 24 hole mini tart tray and grease with a little oil then dust with plain flour.
Flatten out the pastry on a clean floured work surface then cut out 24 circles using a 7cm cutter. Gently press each pastry disc into a hole in the tart tray, then prick the base of each with a fork. Chill in the fridge for 30 mins.
To make the filling – heat a deep frying pan and add in the oil. Add the chopped onion and garlic and fry gently until softened. Add the cubed Tofoo and fry until slightly browned.
Add the white wine and thyme leaves. Season with salt and pepper and cook until the wine has reduced by half then add the cream and reduce once more until thickened. Transfer to a bowl and leave to cool.
When the mixture has cooled – fill each tart with the Tofoo filling, scatter with the grated vegan cheese then bake in the oven for 20-25mins until the pastry is puffed and golden.
Place the cooked tartlets on a serving plate and scatter with picked thyme leaves. Serve warm.