“Man-eating plant” tart (Episode 1)
Filling adapted from Vegan Huggs’ quiche recipe
Ingredients
Crust
- 6 medium red peppers
Filling
- 4 medium red potatoes
- 400g package silken tofu
- 1/2 tsp turmeric
- 1/2 tsp black salt (kala namak)
- 2 tbsp corn or potato starch
- 1/2 tsp onion powder
- 3/4 tsp garlic powder
- 1/4 tsp lobster base (optional)
- 1-2 tbsp water
- 6 grape tomatoes
- 6 green grapes
Steps
Crust
- Preheat oven to 550 degrees.
- Core, halve, and tray the red peppers. Bake for 30 minutes. You’ll notice that the skin will look burned. This is normal.
- Transfer peppers to a bowl and cover with plastic wrap. Steam for 20 minutes.
- Peel the peppers.
- Pound the peppers with a rolling pin (or even better, a meat hammer)
- Arrange the red peppers in a skillet so it creates a crust. Start with the “floor” and then create the “walls”.
- Bake the crust at 450 degrees for 10 minutes.
- Blot the crust to remove the water.
Filling
- Cut potatoes into 1 inch cubes. Bake for 12-15 minutes at 400 degrees.
- Combine the tofu, turmeric, black salt, starch, onion powder, garlic powder, lobster base, and water in a food processor till smooth.
- Add the potatoes to the floor of the red pepper pie crust.
- Pour in the custard.
- Bake for 30 minutes at 375 degrees.
- Halve green grapes and grape tomatoes lengthwise.
- After 30 minutes, remove the tart from the oven and add the tomatoes cut side down. Bake for another 10 minutes.
- Remove tart from the oven, top tart with the remaining green grapes, and let cool.
Notes
- For an all-vegan version, replace the lobster broth with veggie broth or kombu. (This may change the flavour profile)