TOFU, CHEESE, AND BACON PIE
- Author: Michelle Tchea, 2013 (Photo: Lauren Volo Photography and Michelle Tchea)
- Servings: 4-6
- Calories per Serving:
1 tablespoon butter plus 50g butter, melted
100g French bacon, chopped
1 onion, finely chopped
500g Morinaga Silken Tofu - Firm
2 eggs, beaten
120g fromage blanc
65g gruyere cheese
5 sheets Phyllo pastry
Heat 1 tablespoon of butter in a pan, fry bacon and onion until fragrant. Remove from heat and set aside to cool slightly.
In a large bowl, whisk and break up Morinu silken tofu or pulse in a food processor. Stir in beaten eggs, fromage blanc and gruyere cheese. Add in the bacon and onion.
Brush a 9” by 5” baking loaf with butter. Lay one sheet of phyllo pastry, keeping the edges hanging off the sides of the dish. Push the sheet into the baking loaf and brush extra butter on the entire sheet. Continue the process with remaining 4 sheets. Fill the loaf dish with tofu mixture. Gather and bunch excess phyllo pastry hanging off the sides of the dish to close the tart. Brush with extra butter.
Bake in a hot oven set at 180 C for about 35 minutes, until the top is golden and crunchy.
Let the pie cool slightly before removing from pan. Slice into large pieces with a sharp serrated knife and serve at room temperature.