Zubereitung

1. 1

   Crust

2. 2

   Preheat oven to 350F.

3. 3

   Coat four 5-inch tart pans with cooking spray.

4. 4

   Pulse flour, pine nuts,almonds,baking powder

5. 5

   In food processor until finely ground.

6. 6

   Whisk together almond milk, oil and salt in bowl.

7. 7

   Stir in flour mixture. Press into pan.

8. 8

   Bake 5 minutes, then cool.

9. 9

   Filling

10. 10

    Heat 1 Tbs. oil in skillet over medium heat.

11. 11

    Add leeks, and saute' 8 minutes, or until softened. Set aside.

12. 12

    Bring large saucepan of water to a boil.

13. 13

    Add tofu, and simmer 5 minutes.

14. 14

    Drain and pat dry.

15. 15

    Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl.

16. 16

    Add tofu and blend with an immersion blender.

17. 17

    Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.

18. 18

    Spoon filling into crust.

19. 19

    Bake 40 minutes, or until crust is browned.

20. 20

    Cool 5 minutes, then unmold.