Savory Tofu Tart with Sun-Dried Tomatoes, Basil & Flaky Crust

Ingredients

• 1 rolled shortcrust pastry (or homemade oil based spelt shortcrust pastry)
• 350 grams silken tofu
• 400 grams firm tofu
• 30 grams basil
• 2 tablespoons lemon juice (fresh)
• 1 tablespoon tahini
• 1 1 ⁄ 2 tablespoon yellow mustard
• 2 tablespoons tomato paste
• 30 grams capers
• 1 1 ⁄ 2 teaspoon salt
• 2 tablespoons liquid aminos
• 2 tablespoons grapeseed oil
• 1 ⁄ 2 teaspoon asafetida
• 100 grams sun-dried tomatoes (finely chopped)
• 100 grams black olives (roughly chopped)
• 50 grams green olives (roughly chopped)
• 350 grams artichokes (roughly chopped)
• 1 ⁄ 4 cup parsley (chopped)
• 1 tablespoon oregano
• 100 grams vegan mozeralla (grated or cheddar)
• 10 cherry tomatoes (thinly sliced)
• 3 tablespoons pine nuts
• 10 basil leaves (for decor)
• 100 grams Miyokos mozzarella