Ingredients

• 1/2 cup rolled oats (instant will work, but I use traditional)
• 3 tablespoons sesame seeds
• 1 cup whole wheat pastry flour or 1 cup whole spelt flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/3 cup almond milk (water will work too) or 1/3 cup soymilk (water will work too)
• 1/3 cup light sesame oil or 1/3 cup pure olive oil, plus more for brushing the pan
• 7 tablespoons extra virgin olive oil
• 1 cup finely diced onion
• 10 ounces white button mushrooms, thinly sliced
• 1/3 cup dry white wine
• 1 1/2 teaspoons coarse sea salt
• 3 -5 garlic cloves, slice crosswise into 1/8-inch rounds
• 10 -12 fresh basil leaves, chopped
• 1/2 teaspoon finely chopped fresh thyme leave
• 1 pinch hot red pepper flakes
• 1 lb firm tofu, rinsed and patted dry
• 2 tablespoons fresh lemon juice
• 1 tablespoon rice vinegar
• 2 lbs fresh spinach
• 2 tablespoons turmeric
• paprika, for dusting
• vegan cheese (optional)

Instructions

1. Preheat the over to 350°F.

2. To make the crust, spread the oats and sesame seeds/nuts of your choice on a baking sheet and toast in the oven for ~10 minutes.

3. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade (I use my blender, but it is boss). Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.

4. In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form a dough.

5. Lightly brush a 9-inch or 10-inch pie with oil. Put the dough into pan, place a piece of plastic wrap on the dough and press down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough and refrigerate while you make the filling.

6. To make the filling, in a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and mushroom, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking, and depending on how much of the left over wine you have chosen to drink, flipping the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until relatively dry (excess moisture gone). Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.

7. In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter (I mean that, I will find you)! With a rubber spatula, scrape the garlic oil into the bowl of a food processor or blender.

8. Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, turmeric, and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture.

9. Remove and discard the tough stems of the spinach (not completely necessary but a fancy touch none the less). Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cook covered, over high heat for several minutes, just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine (this is important, going for flakes here, not stands). Add the spinach to the rest of the filling and stir well to combine.

10. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika and some vegan cheese if you would like. Bake for 45 to 50 minutes, until firm.

11. Let the tart cool for 8 to 10 minutes before slicing and serving.