Crispy Tofu and Caramelized Onion Tart with Herbed Crust
This elegant tart presents a stunning interplay of textures and flavors, from its flaky, golden-brown herbed crust to the creamy, savory filling. The star of the show is the perfectly pan-seared tofu, offering a satisfying bite that contrasts beautifully with the exquisitely sweet and tender caramelized onions. A rich, custardy egg-based filling binds everything together, infused with subtle herbaceous notes that elevate each mouthful. This dish, reminiscent of a rustic French quiche but with a unique plant-forward twist, is perfect for a sophisticated brunch or a light, yet fulfilling dinner. It’s a truly impressive and comforting creation that will leave a lasting impression.
Ingredients
- •1 sheet store-bought puff pastry, thawed
- •14 oz extra-firm tofu, pressed and cut into 1/2-inch thick slices
- •2 large yellow onions, thinly sliced
- •3 large eggs
- •1/2 cup heavy cream
- •1/4 cup grated Parmesan cheese
- •1 tablespoon fresh thyme leaves, chopped
- •1 tablespoon fresh rosemary, chopped
- •2 tablespoons olive oil
- •1 tablespoon butter
- •Salt and freshly ground black pepper to taste
- •Optional: Fresh parsley, chopped for garnish
Dietary Info
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9-inch tart pan or pie dish. Roll out the thawed puff pastry and gently press it into the prepared pan, trimming any excess. Prick the bottom with a fork several times. Bake for 10-12 minutes, or until lightly golden. Remove from oven and set aside.
- 2
While the crust bakes, heat 1 tablespoon of olive oil and the butter in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply caramelized and very tender. Remove from heat and set aside.
- 3
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the tofu slices and cook for 4-5 minutes per side, until golden brown and crispy. Season with salt and pepper. Remove from heat and pat dry with paper towels.
- 4
In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, chopped thyme, chopped rosemary, a pinch of salt, and a generous grind of black pepper.
- 5
Arrange the caramelized onions evenly over the pre-baked tart crust. Then, artfully arrange the crispy tofu slices on top of the onions.
- 6
Carefully pour the egg mixture over the tofu and onions, ensuring it distributes evenly.
- 7
Bake for 30-35 minutes, or until the filling is set and golden brown. A knife inserted into the center should come out clean.
- 8
Let the tart cool for 10 minutes before slicing and serving. Garnish with fresh chopped parsley if desired.
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