Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 2 tablespoons grated Parmesan cheese

  3. 1/4 teaspoon salt

  4. 1/2 cup (1 stick) chilled butter, cut into small pieces

  5. 1 egg, beaten

  6. 3 to 4 tablespoons ice water Filling:

  7. 1 (8-ounce) plus

  8. 1 (3-ounce) package cream cheese, softened

  9. 1 cup chopped, drained tofu

  10. 1/3 cup mayonnaise

  11. 1 tablespoon chopped onion

  12. 2 teaspoons chopped shallots

  13. 1 tablespoon Dijon-style mustard Garnishes:

  14. 1 cup cherry tomato halves

  15. 1/2 cup sliced white mushrooms

  16. 1/2 cup sliced ripe black olives

  17. 1/4 cup chopped parsley

  18. 1/4 cup sliced green onion

  19. 2 chopped hard-cooked eggs

Instructions Jump to Ingredients ↑

  1. Prepare Pastry: In a large bowl, stir together flour, Parmesan and salt. Using a pastry blender or two knives, cut in butter until mixture is the size of small peas. Stir in egg and water just until mixture is moistened. Shape dough into ball; cover and chill for 1 hour.

  2. Preheat oven to 425 degrees F. Roll out dough on a floured surface to a 12-inch circle; fit into a 10-inch tart pan with removable bottom. Prick bottom with fork. Trim edges to edge of pan. Bake about 12 to 15 minutes or until light golden brown. Cool.

  3. Prepare Filling: Meanwhile, in a food processor bowl or blender container, place cream cheese, tofu, mayonnaise, onion, shallots and mustard. Cover and process until very smooth. Turn mixture into cooled crust; cover and chill 2 hours or overnight.

  4. At serving time, arrange garnishes in concentric rings or pattern of your choice on top of pie; cut pie into wedges to serve.


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