A healthful, plant-based take on a classic French savoury pastry.

Ingredients

• Pastry: 1 sheet vegan puff pastry (thawed).
• Protein: 1/2 block extra-firm tofu, pressed and cut into 1cm cubes.
• Aromatic Base: 1/2 cup sliced mushrooms (cremini or shiitake), 1/2 stalk celery (finely diced).
• Garden Veggies: 1/2 cup each of diced carrots, sweet corn, and garden peas.
• The Gourmet Finish:
  • 1 tsp Dried tarragon (or 1 tbsp fresh, minced).
  • 1 tsp Pure maple syrup.
  • 1/2 cup Unsweetened cashew or soy milk + 1 tbsp flour.
  • 1 tsp soya sauce
  • Sea salt and cracked black pepper.

Instructions

1. Sauté & Deglaze: In a wide skillet over medium heat, sauté the mushrooms, celery, and carrots in a touch of olive oil until the mushrooms are browned. Add the tofu cubes and soya sauce, and cook until the edges are golden.
2. The Glaze: Stir in the maple syrup. It will lightly caramelize the tofu and mushrooms, adding a subtle depth of flavour without making it “sweet.”
3. Create the Velouté: Add the corn and peas. Sprinkle the flour over the mixture and stir for 60 seconds. Slowly pour in the plant milk and the tarragon. Simmer gently for 2 minutes until a thick, silky sauce forms—season generously with salt and pepper.
4. Assemble: Lay the puff pastry on a lined tray. Score a 1-inch border. Spoon the mixture into the center, spreading it to the scored line.
5. Bake: Place in a preheated oven at 200°C (400°F) for 20–22 minutes until the pastry is bronzed and crisp. Make sure pastry is thoroughly cooked.
6. The Essential Step (The Stand): Remove the tart from the oven and let it stand for 5–8 minutes before slicing.