Vegie Sausage and Kale Tart
Prep
15 min
Cook
1h
Serves
5
Skill
Vegetarian
Prep
15 min
Cook
1h
Serves
5
Skill
TofuMainsEntertainingLunchboxBrunchGood Source of ProteinGood Source of IronLow in SugarLow in SodiumDinnerSausages
Enjoy a delicious blend of Vegie Delights™ Vegie Sausages, So Good™ Unsweetened Almond Milk and fresh kale in a flaky, golden crust. Perfect for dinner or brunch, this savoury tart is both nutritious and satisfying.
Ingredients
- 1 pack Vegie Delights™ Vegie Sausages, sliced in 1cm thick pieces
- 2 tbs olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 200g silken tofu
- ½ cup So Good™ Unsweetened Almond Milk
- ½ bunch kale, stems removed, leaves shredded
- ¼ cup salt reduced vegetable stock
- ½ cup fresh parsley leaves, finely chopped
- 300g store bought short crust pastry
Nutrition per serving
1667 kJ
energy kj
19 g
protein
6 g
saturated fat
6 g
dietary fibre
28 g
carbohydrate
4 g
sugars
577 mg
sodium
Method
- Preheat oven to 180°C. Grease a 24cm diameter tart tin with olive oil, and line with baking paper.
- Heat frypan on medium heat, add olive oil, onion, garlic and vegie sausage pieces to pan and cook 6-8 minutes. Remove from heat.
- In a large bowl whisk together tofu and almond milk until creamy, then add kale leaves, vegetable stock, parsley and the sausage mix and stir to combine.
- Roll out pastry to size of tart tin, press into tin and trim the edges. Line pastry with baking paper and fill with a pastry weight or dried beans and blind bake for 15 minutes.
- Remove pastry from oven and discard the baking paper and pastry weight. Pour sausage mix over the pastry and place back in the oven to cook for 30 minutes.
- Cool in pan for 8-10 minutes before serving.
- 1 pack Vegie Delights™ Vegie Sausages, sliced in 1cm thick pieces
- 2 tbs olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 200g silken tofu
- ½ cup So Good™ Unsweetened Almond Milk
- ½ bunch kale, stems removed, leaves shredded
- ¼ cup salt reduced vegetable stock
- ½ cup fresh parsley leaves, finely chopped
- 300g store bought short crust pastry
Nutrition per serving
1667 kJ
energy kj
19 g
protein
6 g
saturated fat
6 g
dietary fibre
28 g
carbohydrate
4 g
sugars
577 mg
sodium
- Preheat oven to 180°C. Grease a 24cm diameter tart tin with olive oil, and line with baking paper.
- Heat frypan on medium heat, add olive oil, onion, garlic and vegie sausage pieces to pan and cook 6-8 minutes. Remove from heat.
- In a large bowl whisk together tofu and almond milk until creamy, then add kale leaves, vegetable stock, parsley and the sausage mix and stir to combine.
- Roll out pastry to size of tart tin, press into tin and trim the edges. Line pastry with baking paper and fill with a pastry weight or dried beans and blind bake for 15 minutes.
- Remove pastry from oven and discard the baking paper and pastry weight. Pour sausage mix over the pastry and place back in the oven to cook for 30 minutes.
- Cool in pan for 8-10 minutes before serving.