November 01, 2013

Goat Cheese and Tomato Whole Grain Pie

Let’s talk about tofu!
I've always seen tofu as a weird fluffy thing without flavor. When I became a pescatarian a few years ago, I tried tofu quite a few times but I never got around it. I didn't really like it. Not until a couple of weeks ago I realized that the trick is on how you prepare it. I prefer having it combined with something that has a stronger flavor. 

Just like last week’s recipe, today’s recipe has tofu mixed with something, and you can barely tell! It doesn't taste like tofu at all and you’re getting lots of protein in your meal. Perfect for vegetarians! I had it at lunch with a soup as a starter. Loved it!
Also, somehow I relate tomatoes with gardens…therefore the watering pot as the most random decoration you've ever seen.  

Serves 1 pie of 6 single servings. Time: 50 minutes.

For the crust:
-1 and ½ cups whole grain flour
-1 cup all-purpose flour
-1 teaspoon brown sugar
-2/3 teaspoon salt
-4 teaspoons sesame seeds
-2/3 cup light margarine (cold)
-6 to 8 tablespoons cold water

For the filling:
-1 teaspoon olive oil
-1 medium onion, cut
-1 cup medium-hard tofu
-200g goat cheese (Save a little to top the pie at the end)
-4 teaspoons rosemary (Plus a little more to top the pie at the end)
-1 and ½ teaspoon Dijon mustard
-3 plum tomatoes, cut


The crust:
I recommend following this video with the ingredients I proposed.
1. Preheat oven to 375◦F.
2. In a medium-bog bowl add the flour, sugar, salt and sesame seeds. Mix well.
3. Add the cold margarine and mix everything. With the help of a fork, crush the butter until everything is well combined and crumbs are about pea-size.
4. Add 6 teaspoons of cold water and with the help of a spatula press the dough into itself. You might need to add 1-2 more teaspoons of the cold water. When dough comes together, make a big ball and place it in the freezer for about 20 minutes.
5.Bring the dough to a lightly floured surface and roll it so it fits in the pie dish.
6. Transfer it to the pie dish and bake for 20 minutes.

The filling:
1. Meanwhile, add the teaspoon olive oil in a pan and cook the onion until soften and golden, about 8-10 minutes. Keep aside.

2. Spread the mustard on the pie and then add the onions.
3. In a small bowl, mix the tofu, cheese and rosemary. Use a fork and mix until crumbly. Add this mixture on top of the onions.
4. Add tomatoes slightly overlapping and sprinkle remaining goat cheese and some rosemary.
5. Broil at 375◦F for about 10 minutes or until cheese starts to brown.
6. Serve warm and enjoy!