A perfect breakfast or brunch idea.
Kala namak, AKA black salt (that´s actually pink) is used for the optional eggy flavour. It might be the only odd ingredient here, everything else is super easy to find.
This tarte soleil can me made with regular pastry dough, or puff pastry. Most store bought pastries are vegan per default, it´s simply cheaper production to use plant based fats, just please be aware of and avoid the ingredient L-Cysteine, as that is not a vegan ingredient.
One very important thing to note about making this, and other tarte soileils, is to have:
a COMPLETELY cold filling
a very cold dough
a sharp knife
If you have that, this will be very easy to make. If you don´t cool down the filling it will heat the pastry and make it very soft, making it near impossible to cut and twist properly. Making sure everything is cold will make this super easy.
Making the filling the day before is therefore ideal, and the assembly next day will be quick and easy.
Makes one big tart
Ingredients
- 500g cremini mushrooms (17.6 oz)
- 2 x 280g round ready made vegan puff pastry (2 x 9.9 oz)
- 400g silken tofu (14.1 oz)
- 1 red onion
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried vegetable stock
- 1/2 teaspoon kala namak (optional for egg flavour)
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
What you will need
- Cutting board and knife
- 1 pan and spoon to stir
- Measuring spoons
- 1 bowl and stick blender OR 1 blender
- 1 cup or any round smaller object
- 1 lined baking tray
This video is not from this recipe, but its cut the exact same way, you get the idea :)
Instructions
- Brush the dirt off the mushrooms, half and slice them. Add to a pan and dry fry them until all liquid has evaporated and they have shrunk down.
- Peel and slice red onion, add to a pan with oil and dried vegetable stock. Fry until golden and mushrooms look like pictured, this can take a while. Let cool completely down in the fridge.
- Blend the silken tofu, kala namak, salt and pepper. Let cool in the fridge completely.
- Before assembling, put the pastry in the freezer (not too long). The colder the dough and filling is, the easier everything will be to cut and twist without being messy.
- Preheat the oven to 180c (350 F), or as per package instructions.
- Place one cold pastry on a lined baking tray. Spread the cold filling, leaving a bare rim on the edge. Wet the rim with water, and top it with the other pastry. Press on the edges to glue the dough together.
- Place a round object in the middle of the dough, maybe a glass. Cut 4 lines like a cross. Then cut in between those 4 guidelines creating 8 beams. Cut in between the 8 beams to create 16. To the same again to create 32 evenly sized beams. 4 – 8 – 16 – 32.
- Twist each beam as many times as you like. Follow the same step on all the beams, the faster the better as the dough is easier to work with when cold.
- Bake in a preheated oven on 180c (350 F), or according to package instructions. Baking time and temperature varies depending on brand, just keep and eye on it.
- Take out and let slighty cool down before serving.
Enjoy !
