Vegan tofu and beet quiche
Instructions
Prepare the dough: pour the flours into a bowl, mix the water with the oil, and add them to the flours; add the salt and thyme leaves as well, then mix the ingredients briefly until you have a smooth dough.
Let it rest at room temperature for about 15 minutes; in the meantime, prepare the filling.
Place the tofu and beets, cut into pieces, in a blender; add the water, lemon juice, extra virgin olive oil, paprika, tahini, and sesame seeds. Blend the ingredients until smooth, then season with salt and pepper.
Take the dough and roll it out on a work surface: line a tart pan with a removable bottom (23–25 cm in diameter) and trim off the excess dough from the edges; fill the pastry shell with the tofu and beet filling, smoothing the surface well.
Cut out hearts from the leftover dough and place them on the surface of the tart to decorate it; finally, garnish with chopped pistachios.
Bake the tart in a preheated oven at 180°C for about 35–40 minutes, or until the edges of the tart are golden brown.
Let the tart cool before cutting it.
