Tofu tart with arugula

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  • 4
  • Easy
  • 20 mins
  • 40 mins
  • 20 mins
  • Budget Friendly

Ingredients

  • puff pastry
  • 5 cups arugula
  • 12 oz fresh tofu
  • parmesan
  • Gruyère
  • 1 ball of mozzarella in its liquid
  • Olive oil, salt, pepper

Preparation

Step 1

Preheat oven to 375
Important: the cooking is done in two stages. 30 minutes and then 10 minutes just before serving.

Spread the puff pastry into a greased tart or pie pan and cover with stale bread crumbs. This is important, the bread crumbs will bring crispness ... Cover with a thin layer of Parmesan cheese.

Cut the tofu into rectangles, the height should not exceed an inch. Cover the bottom of dough. Sprinkle with salt pepper [or salt and pepper flakes]. Add half the arugula. It should reach to the top of pie crust. Sprinkle with a few drops of olive oil. Bake 30 minutes.

Step 2

Remove pie from oven; the arugula leaves are shriveled, dry surface, some brown, it's normal! And it is these leaves that are going to make a delicious spicy taste. Spread over a good handful of grated cheese [ do not use pre grated, from a bag. It will be too dry! ]. Wait until the pie cools then cover with remaining arugula. Sprinkle the leaves with pieces of mozzarella and then drops of olive oil. Cook ten minutes, until cheese melts a bit, but the arugula is still fresh and green. This is a great combination. The tofu is soft and firm at the same time and the arugula just warmed [protected by the Mozzarella] develops its aromas of hazelnut and bursts of pure green color.

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