Rustic Zucchini & Tofu Tart

Cut the tofu block into thin slices, about the thickness of bacon, then roughly chop into small pieces. The finer the pieces, the crispier the tofu will be. Prepare the tofu mixture, add the pieces, and let marinate for 2 hours (or 24 hours for more flavor).

In a bowl, toss the zucchini slices with a generous pinch of salt to draw out excess water. Let sit for a few minutes, then drain and pat dry with paper towels. Toss with the shallot, garlic, olive oil, and half the Parmesan. Season with pepper.

On a baking sheet, lay the pastry dough, prick it with a fork in several places, and brush with mustard. Spread half the shredded cheese. Layer the vegetable mixture, overlapping the pieces. Add the tofu and a few sprigs of fresh thyme. Fold up the pastry edges.

Bake for about 30 to 40 minutes at 350°F or until the tart is golden.

Season with pepper at serving time.