Cherry tomato tart
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200 g puff pastry vegan-350 g tomatoes-100 grams of tofu-parsley-1/2 clove of garlic-2 dl soy cream-30 g bread crumbs-salt and pepper
Prepare the filling by mixing the breadcrumbs, tofu (which you have crushed with a fork), half of the cream, parsley and chopped garlic.
Wash and schiacchiare the tomatoes with one hand, removing excess water.
Line a cake tin with a diameter of 22 cm. with puff pastry, lay a layer of tomato slices, season with salt and pepper and sprinkle with a little of the stuffing that you prepared earlier. Repeat the layers until all the ingredients and cover with the remaining cream.
Bake at 200 degrees for 25-30 minutes.