This is a delicious alternative to the Alsace tart that we love so much. The Alsace tart is full of eggs, creme fraiche, butter and bacon – this is a much lighter version with the rich taste of the miso really packing the punch. Lemon and tofu make a great creme fraiche and the filling is so full of flavour the whole family genuinely loved it.

Serves 4 – 6 with leftovers

You will need:

2 cups spelt flour
Pinch of sea salt
1/3 cup sunflower oil
1/3 cup water, chilled

3 large onions
3 leeks
Oil for frying
1 tbsp miso (paste – not soup mix)

1 1/2 tbsp kuzu (or arrowroot)
⅓ cup lemon juice
600g (2 blocks) tofu
1 tbsp agar flakes (optional – not essential if you don’t have any)
Pinch of sea salt

How to make:


  • Pre-heat oven to 180°C
  • In a big bowl, sift the flour and sea salt together
  • In another bowl whisk the sunflower oil and chilled water together – you will see the mixture becoming thicker as the ingredients emulsify (ie join together)
  • Add the wet mix to the flour and mix and knead until it forms a dough- avoiding overhandling.
  • Set aside for 10 minutes
  • On a floured surface roll the pastry out to fit the shape of your flan tin – note the pastry is quite crumbly so you need to be careful when lifting it. Don’t worry if it breaks as you will press it into the tin in the next step.
  • Press the pastry into your lightly oiled flan tin (use a 9 inch / 22cm round – or a 14” x 5” oblong dish with a removable base)
  • Blind bake* the pastry for 10 minutes – make sure you use a timer!!


  • On a low heat, sweat* the onions in a frying pan.
  • Once onions are transparent stir in the miso and continue to cook, remembering to stir every so often – on a very low heat for a further five minutes.
  • Set aside.
  • In another pan sweat* the leeks until soft (about 20 minutes). Try not to brown them.
  • Set aside.


  • Dissolve the kuzu in the lemon juice
  • Blend lemon juice and kuzu, tofu, agar flakes, and sea salt together in a food processor
  • Set aside


  • First put the onion and miso layer into your pastry case in the flan tin.
  • Followed by a layer of leeks.
  • Finally top with the tofu mixture and spread evenly to form a smooth topping


  • Bake in the oven for 30 minutes or until golden brown.
  • Serve hot with sliced spring onion as a garnish – tastes even better the next day.


*Blind bake: Put pastry in your lightly oiled flan dish, poke holes on the bottom with a fork to allow steam to escape, and cover with baking paper. Weigh the baking paper down (and the pastry) with some dried beans.

*Sweat: To cook on a very very low heat. The onions and leeks should not brown but instead go soft and transluscent

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