Tomato Leek Tart, Part 2 (With Tofu)

I keep coming back to this recipe. I haven't blogged in forever, in part due to moving to Japan, but that's beside the point. Leeks are in the markets very frequently here (quite a bit less often back in Alaska where we lived before), and so often when I see them, their crisp white and green selves beckoning beneath the tidy plastic parcel everything comes in here, I think of tomato leek tart.

I was at a shop down the road from my house and saw a huge bunch of leeks, and decided to make a couple tarts. Nevermind tomatoes are not at quite their best here lately. I didn't have the cheese my original recipe called for (people used to shopping in Japanese supermarkets will feel my pain on the cheese issue), so I modified the recipe. 

I also added a bit of protein in the form of tofu. Many of you will stop reading there. I promise, though, my tofu-loathing husband didn't know there was tofu in there until I told him. Try it, you may find you like it. 

Here are the bulk of the ingredients, all chopped up. If you use a stone, you definitely want the filling all prepared beforehand, as the crust will immediately begin to melt and then crisp when it's plopped on the hot stone.

Here we are assembled, ready for the sides to be tucked up. My second stoneware pan broke on my concrete floors here, so I had to sub a silpat-covered baking sheet. It still turned out fine.

All cooked. Moving to a new oven, which is now electric, and operating on slightly lower voltage that it was designed to, I found my stonewear-baked tart needed two extra minutes and the one on the cookie sheet needed another 1-2.

Again, you want to let it rest a bit before slicing so all the veggie juices don't run amok. 

Tomato Leek Tart, Part Two (With Tofu)

Ingredients:

1 package refrigerated pie crusts

3 medium tomatoes, diced

3 leeks, thinly sliced

1/2 package firm tofu, cubed

1/2 c. Crumbled feta cheese

4 T. Grated Parmesan cheese

Garlic powder

Salt and pepper

Preheat oven to 425 F. If using a pizza stone, preheat that as well. 

Unroll the pastry crusts and arrange 1/2 of each ingredient in an even layer in the center 3/4 of the crusts. Fold up the edges. 

Bake for 20-25 minutes, until golden brown.