Monday, October 18, 2010

Breakfast Puff Tart

This tart came about by combining the elements of a quiche and a my mom's Christmas morning breakfast pizza, into one crispy, savory breakfast tart.

Crisp red onions, kale, homemade chorizo, chives and a flavorful tofu quiche filling baked on top a sesame puff pastry crust.

Breakfast Puff Tart
1 1/2 cups tofu base spread
1 batch Chorizo (recipe follows)
1/2 cup kale, chiffonade
1/4 red onion, very thinly sliced
2 chives, small chop
1 tbl sesame seeds
1 sheet puff pastry, rolled out slightly thinner
1 tsp cornstarch

Tofu Quiche filling
1 box aseptic silken firm tofu (such as Mori-Nu)
1 tbl turmeric
1/4 cup unsweetened almond milk
1/4 yellow onion, rough chop
1 tsp salt
1 tsp pepper
1 tbl nutritional yeast
1 tbl stone ground mustard
1 tbl roughly chopped cilantro

Combine all ingredients in a blender and process until smooth. Season to taste.


1 cup TVP granules
1 tbl adobo sauce (from chipotle peppers)
2 garlic cloves, minced
1 tbl soy sauce
2 tbl cornmeal
2 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp dried oregano
1 tsp dried cumin
1/4 tsp cinnamon
1 1/2 cups vegetable broth, warm
3 tbl canola oil

In a small bowl, combine the tvp with all ingredients except for the vegetable broth. Stir to combine throughly then add the warm vegetable broth. Let sit for 10-15 minutes until all of the broth has absorbed into the tvp.
In a saute pan, heat the oil and brown the tvp.


Preheat the oven to 350. Line a baking sheet with foil and grease with spray.

Bring a small pot of salted water to a boil. Add the kale and cook for 3 minutes. Drain.

Lay one sheet of puff pastry on the baking tray. Using a knife, score a line 1/2 inch away from the border around the entire pastry (essentially making a crust border.) Do not cut all the way through. Using a fork, poke holes in the center so the puff does not rise to high when baking.

Spread the tofu base in the center like a sauce. Add red onions, chorizo, kale and chives.

Combine 1/2 tsp cornstarch with 1/4 cup of water and whisk to combine. Microwave for 1 minute until thick and glossy. Brush this wash on the crust and sprinkle with sesame seeds.
Bake for 25 minutes until golden brown and the puff pastry is cooked through.

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