Rustic tart with goat’s cheese, squash, grilled almonds & tofu
Preparation
Prepare the tofu mixture and let marinate on the counter for 20 minutes or more.
Cut the squash in half lengthwise. Use one half, trimming the ends. Remove the seeds with a spoon. Cut into slices about 1 cm thick. Transfer to a bowl. Add olive oil, season with salt and pepper, and coat well.
On a parchment-lined baking sheet, spread the squash. Bake at 400°F for 15 minutes, turning the pieces halfway through. Set aside.
Meanwhile, heat a skillet with the butter and add the tofu. Cook over medium heat for 6–10 minutes, stirring, or until the pieces are well browned. Set aside. Add the shallot and garlic and toss to combine.
On the same baking sheet lined with fresh parchment, lay the dough, prick it with a fork in several places, and brush with pesto. Spread the squash, tofu mixture, and goat cheese. Season with salt and pepper.
Bake for about 30 to 40 minutes at 350°F or until the tart is golden.
At serving time, add the almonds and green onions, then drizzle with maple syrup.
Try it with
This recipe is also delicious with these Unisoya tofu: