Tomato & tofu puff pastry tart

Cut the tofu block into thin slices, about the thickness of bacon, then concasser for obtain small pieces. The thinner the slices, the crispier the tofu will be. Prepare the tofu mixture, add the pieces, and let marinate for 20 minutes at room temperature.

In a bowl, place the slice(s) tomatoes with the French shallot and olive oil. Season with salt and pepper. Add the halves cheese grated.

In a skillet, heat canola oil and add the tofu pieces. Cook over medium heat for 8–12 minutes stirring, or until the pieces are well browned. Set aside.

Melt the butter and add the halves olive oil. Sur a baking sheet, place a first feuille phyllo and the Brush mixture. Repeat l'step, until obtaining 5 layers feuilles. Brush Dijon mustard. Spread other halves cheese grated.

Add the tofu to the mixture tomatoes and disposer on the tarte. Replier finally the rebords dough.

Cook about 20 to 25 minutes at 350°F or until the tarte is golden.

To serve, a time cooled (for avoid make brunir the feuilles), place feuilles fresh basil.