Ingredients

The following ingredients have 4 Servings
  • 1/2 cup oat flour
  • 1/2 cup whole wheat pastry flour
  • 2 tbsp vegan cream cheese ((I used Tofutti’s savory sour-cream-and-onion but feel free to go with the plain one))
  • 1 tsp salt
  • 1/4 cup extra virgin olive oil
  • 3 medium sweet potatoes
  • 8 oz vegan cream cheese ((minus the 2 tbsp used for the crust) )
  • 12 oz extra firm tofu
  • 3-4 sprigs rosemary ((about 1 tbsp chopped))
  • 3-4 sage leaves
  • 1/2 tsp red pepper flakes
  • Salt to taste
  • 1 large onion
  • 1 tsp sugar
  • 2 tsp extra virgin olive oil

Instruction

  • Mix all the ingredients for the crust in a bowl. The dough should hold together in a ball. Wrap tightly in cling wrap and refrigerate.
  • Place all the ingredients for the sweet potato filling in a food processor and process until you have a smooth filling. If you aren’t using a food processor, chop the herbs first, then mash the ingredients together into a really fine paste. You don’t want a lumpy filling. You might try using a blender even.
  • In a 9-inch tart pan or a pie plate, lightly greased, place the crust dough and with your fingers pat it out to the sides, climbing up to the edges until you have an evenly patted-out crust.
  • Scrape the filling into it. Try to smooth it down as much as possible because this is a thick filling that is not going to settle on its own in the oven.
  • Bake in a preheated 350-degree oven for 45-50 minutes or until the filling is nicely set.
  • Cool for at least 10 minutes before sliding off the tart-pan sleeve.