Name: Whipped tofu and zucchini tart with fennel salad
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 4 - 6
Ingredients: 140 ml extra-virgin olive oil; 2 large leeks (white part only), thinly sliced; 3 garlic cloves, finely chopped; 1 tsp fennel seeds; 1 tbsp finely chopped thyme, plus extra to serve; 375 gm firm tofu, drained, chopped; 60 ml (¼ cup) soy milk (we use Happy Happy Soy Boy); 50 gm (¼ cup) nutritional yeast flakes (see note); 1 ¼ tbsp Dijon mustard; Finely grated zest of 1 lemon; 6 zucchini flowers with baby zucchini attached, separated; 2 zucchini (yellow and green); 2 patty pan squash; 2 tsp white wine vinegar; 2 tsp lemon juice; 1 baby fennel bulb; 75 gm (3 cups) frisée; ½ cup small parsley and mint leaves; ¼ cup each dill and chervil sprigs; 1 tbsp finely chopped chives; Chia seed pastry; 1 tbsp white chia seeds; 150 gm (1 cup) plain flour; 100 gm (2/3 cup) wholemeal spelt flour; 125 ml (½ cup) extra-virgin olive oil

This tart has the richness and creaminess of quiche, minus the eggs and dairy. Whipped tofu fills the void in this vegan dish, along with the savoury sweetness of leeks and thyme, and an umami quality courtesy of nutritional yeast flakes.

Ingredients

140 ml extra-virgin olive oil

2 large leeks (white part only), thinly sliced

3 garlic cloves, finely chopped

1 tsp fennel seeds

1 tbsp finely chopped thyme, plus extra to serve

375 gm firm tofu, drained, chopped

60 ml (¼ cup) soy milk (we use Happy Happy Soy Boy)

50 gm (¼ cup) nutritional yeast flakes (see note)

1 ¼ tbsp Dijon mustard

Finely grated zest of 1 lemon

6 zucchini flowers with baby zucchini attached, separated

2 zucchini (yellow and green)

2 patty pan squash

2 tsp white wine vinegar

2 tsp lemon juice

1 baby fennel bulb

75 gm (3 cups) frisée

½ cup small parsley and mint leaves

¼ cup each dill and chervil sprigs

1 tbsp finely chopped chives

Chia seed pastry

1 tbsp white chia seeds

150 gm (1 cup) plain flour

100 gm (2/3 cup) wholemeal spelt flour

125 ml (½ cup) extra-virgin olive oil

Method

1.For chia seed pastry, pound chia seeds with a mortar and pestle or grind in a spice grinder until finely ground. Combine ground chia and 60ml water in a small jug; stand for 30 minutes. Process flours, 1 tsp sea salt, chia mixture, oil and 1 tbsp water to form a rough dough. Turn dough onto a bench; knead lightly until smooth. Form into a log and wrap in plastic wrap. Refrigerate until chilled (30 minutes). Roll pastry between sheets of baking paper to 3mm thick and large enough to line a greased 12cm x 35cm fluted loose-based rectangular tart tin. Line tin with pastry and trim edges. Refrigerate for 30 minutes to rest.

2.Preheat oven to 180˚C. Line pastry with foil, fill with dried beans or uncooked rice; blind-bake tart case (15 minutes), remove foil and weights, bake until golden (15 minutes).

3.Meanwhile, heat 60ml olive oil in a large frying pan over medium heat. Cook leek, garlic and seeds, stirring frequently until softened (8 minutes). Add thyme; stir until fragrant (1 minute). Cool.

4.Process tofu, soy milk, yeast flakes, 2 tbsp olive oil, 1 tbsp mustard and lemon zest in food processor, scraping down the side, until smooth. Season to taste. Spoon mixture level into pastry case. Slice all zucchini and squash on a mandolin, then arrange one-third over the tart. Drizzle with 1 tbsp olive oil, season to taste, then bake until golden and set (30-35 minutes).

5.Whisk vinegar and lemon juice with remaining 1 tsp mustard and 1 tbsp olive oil in a bowl; season to taste. Add fennel, frisée and remaining zucchini and herbs; toss to coat. Serve quiche scattered with some of the fennel-herb salad and zucchini flowers. Serve remaining salad separately.

Nutritional yeast flakes, also known as savoury yeast flakes, are available from health-food shops and select supermarkets.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Olivia Blackmore

Ingredients

Method

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