Smoked Tofu, Olive and Mint Tart

• 500g ready-made pastry
• Knob of butter
• 1 tbsp olive oil
• 110g / 40z leeks, finely sliced
• 200g Smoked Tofu
• 2 free-range eggs
• 150ml / ¼ pt single cream
• 40g / 1 ½ oz pitted black olives, roughly chopped
• 60g / 2 ½ oz peas
• A handful of mint, chopped and some for decoration
• Salt and pepper

Preheat the oven to 200° / gas 6.

Roll out the ready/make pastry on a lightly floured work surface to fit a 21 cm (8 ¼ in) tart tin. Blind bake the pastry for 15 minutes, then remove the baking beans and return to the oven at a reduced temperature of 180° / gas 4 and bake for another 5 minutes. Allow to cool on wire rack.

In a sauté pan add a knob of butter and olive oil and sauté the leeks until soft. Tip the leeks into the base of the tart case and crumble over the smoked tofu.

In a jug whisk the eggs with the single cream and stir in the black olives, peas and chopped mint. Season with salt and pepper. Now pour the mixture into the tart case and fill to the top. Place on to a baking tray and bake in the oven for 30 minutes at 190°C / gas 5

Fresh tip!

Fork the pastry to get rid of any air bubbles after the blind bake and then brush with an egg wash. This will seal any holes in the case.

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