Vegan tart with pear and "cheese"

Ingredients for 1 servings:

• 100 g spelt flour
• 130 g wholemeal spelt flour
• 120 g margarine, e.g. Alsan, room temperature
• 40 ml water
• 1 pinch(s) of sugar
• 1 tsp, leveled salt
• 250 g tofu (silken tofu)
• 200 g sauce (no-moo sauce – vegan cheese sauce)
• 35 g leek
• 15 g spring onion(s)
• 1 pinch of chili powder
• 1 tsp, leveled turmeric
• 1 tsp, leveled smoked salt
• 1 pear(s)
• n. B. Jam, (cranberry) to refine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Mix the dough ingredients together and knead well. Roll out into a round shape and place in the baking dish. Press a small edge into the dough and bake in a preheated oven at 200°C for 15 minutes. In the meantime, mix the silken tofu and cheese sauce with the spices. Thinly slice the leek and spring onions and add them. Stir in. Season to taste and adjust the seasoning if necessary. Quarter the pears, peel them, and remove the cores. Halve the peeled quarters again according to their thickness. Now remove the dish with the pre-baked dough from the oven. Spread the tofu, cheese, and leek mixture over the dough and arrange the pear slices on top, sprinkling them with smoked salt. The whole thing needs to go back into the oven at 175-180°C for about 30-35 minutes. Let it stand briefly before slicing to firm up. Cranberry jam goes perfectly with this dish—the acidity adds a kick of flavor. You could also add the pears to the tofu mixture in dollops and bake them with the pears. Another variation is to use 3-4 shallots instead of the spring onions, and for non-vegans, you can place smoked ham slices over the pears instead of the smoked salt.