Onion and zucchini quiche
Torta salata di cipolle e zucchine
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250 gr vegan puff pastry - 4 zucchini - 150 gr chopped tofu - 2 golden onions - 1 teaspoon powdered vegetable nut - extra virgin olive oil - mustard - a small bunch of parsley
Preheat the oven to 220° c.
From the sheet of puff pastry for quiche cut some strips of dough as long as the diameter of the pan and a round of top diameter of at least 6 cm. than the diameter of the pan you will use.
Wash the zucchini and cut into small pieces.
Chop the onions and parsley.
In a skillet, sauté the onion and make extra virgin olive oil.
Add the mustard seeds and chopped tofu and stir.
Pour the zucchini into chunks, vegetable stock, 2 tablespoons of water.
Cook until the zucchini for a golden appearance.
Sprinkle with chopped parsley. Stir.
Line the baking sheet with parchment paper. Lay the sheet of puff pastry for quiche and bucherellatelo with a fork.
Pour the mixture of zucchini on the pastry, deposited the strips on the surface, creating a diamond pattern, pull the edges between your fingers to curl it and bake.
The cake should bake for about 15-20 ' (depending on the oven, which can be electric or traditional) until they have a golden good looks.
(Thanks to Quetzali)
