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Some greenery with a pie-tofu-leek tapenade and parmesan pastry ...

Total improvisation for this savory pie recipe vegetarian and total success! I hasten So you do share :-)

Leeks, tofu with herbs, olive paste, soy cream, Parmesan ... I composed with the means at hand. Ditto for the art, since it is the reserved cake pan cheesecake who serves pie plate. This finally allowed to make tops and edges with very regular in the manner of pies at Queen Ann (5, rue Simon le Franc - 75004 Paris) where I liked to go restore my time Parisian life. But back to dough ... the peculiarity of it (besides the parmesan) is being cooked white twice and brushed with egg (white + yellow) before adding the filling. This gives a perfectly cooked pastry base (as well sealed), the edges nicely browned on top, excellent resistance to cutting and a crumbly texture just right. What else to tell you if this is Heaven ... that was good!

~ pie with leeks, tofu and tapenade
pastry and Parmesan ~

Ingredients

For a large pie plate 20cm diameter + 2 mini tartlet pans to exploit the surplus!

For the dough (260 g):

* 135 g of wheat flour T65
* 75 g butter, chopped
* 30 g grated Parmesan
* 1 pinch of salt
* 1 tablespoon cold water

For the filling: *

340 g leeks
* 60 g tofu with herbs Vegetables (or 1 / 2 slice of the brand Soy)
* 100 ml cream liquid soybean
* 2 eggs *
45 g of black tapenade
* 3 tablespoons oil Olive

...

Pulp Preparation

1 ~ Pour the flour, salt and Parmesan in a large bowl. 2 ~ Add the butter and knead with fingers until it is fully incorporated and pour water and knead the dough into a ball. 3 ~ Lower the dough on a greased pie, prick bottom with fork. 4 ~ Refrigerate and let stand 30 minutes.

making the filling

1 ~ coarsely grate the tofu with a carrot grater and set aside. 2 ~ Split leeks in half lengthwise keeping a little green, then cut into small sections 0.5 cm wide. 3 ~ Fry them in a pan with olive oil until tender but still slightly crunchy. 4 ~ Add tofu and cook for 5 minutes, add salt and pepper.

assembly

1 ~ Preheat oven to 180 ° C. 2 ~ Bake dough 10 minutes white (preferably ceramic beads or peas to prevent it swells and deforms). 3 ~ Break the eggs into a bowl, beat them and draw it a little for brushing the dough over its entire surface (this helps to make it permeable to gild the edges). 4 ~ ; Bake again for 10 minutes. 5 ~ Spread the tapenade over the pastry and then have the leek mixture / tofu above. 6 ~ Add the soy cream to beaten eggs and pour this mixture over the leeks, taking care to distribute it. 7 ~ Re-bake for 20 minutes of cooking at 180 ° C.