This is truly a fun and easy tart to make, especially when you have made the halloumi recipe from my forthcoming book, YASOU, which should be available for pre-ordering very soon. If you wish to make it in advance of purchasing my book, then you can either use the Feta cheese recipe from my first book MOUTHWATERING VEGAN (available from Amazon), or any other meting vegan cheese which will work with this recipe. Serve it with some steamed spinach drenched in fresh lemon juice, and a drizzle of extra virgin olive oil. Here’s what you need and how to make it.
500g shortcrust pastry (I use Jus Rol)
1/4 cup nutritional yeast
a pinch of turmeric
1/8 cup dairy-free vegan milk (I used cashew milk)
½ tsp salt
olive oil for drizzling
16 slices of vegan halloumi cheese (see introduction above), or other vegan cheese of your choice – set aside for adding on the top)
Preheat your oven to 355ºF (180ºC). I used a 9 inch by 9 inch square tart tin (with a loose base) – grease the equivalent with olive oil, and then line your tin with a thick layer of dough, making sure the base and sides have been well covered.
Now process the tofu, nutritional yeast, salt, turmeric, and milk in a food processor until a slightly thick but smooth mixture is formed, and spoon onto the pastry. Then distribute your cheese, drizzle on some olive oil, and dust on the dried mint.
Place in your hot oven until it turns golden on top – about 30 minutes, but each oven is different, so when it goes goldenish, you’ll know it’s cooked through.
Allow to cool for around 20 minutes, before cutting up and serving.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010