Ingredients:

• For the crust: 1/2 cup – Oat flour
• 1/2 cup – whole-wheat pastry flour
• 2 tbsp – vegan Cream cheese
• 1 tsp – salt
• 1/4 cup – Olive oil (try to use extra virgin)
• For the filling: 3 medium sweet potatoes, Bake in a 400-degree oven for about 30 minutes or until a fork inserted in the middle slides all the way through.
• Remove, cool, and peel.
• 1 8-oz tub (minus the 2 tbsp used for the crust) vegan Cream cheese, either plain or savoury.
• 12-oz packet of silken extra firm Tofu
• 3-4 sprigs – Rosemary (about 1 tbsp chopped)
• 3-4 – sage leaves
• 1/2 tsp – red pepper flakes
• salt to taste

Method:

1. Mix all the ingredients in a bowl.
2. The dough should hold together in a ball, but if it doesn’t, add some water.
3. Place it in a container or wrap it in a shrink-wrap, then refrigerate while you get your filling together.
4. For the filling: Place all the ingredients together in a food processor and process until you have a smooth filling.
5. If you aren’t using a food processor, chop the herbs first, and then mash the ingredients together into a really fine paste. You don’t want a lumpy filling. You might try using a blender even.
6. In a 9-inch tart pan or a pie plate, lightly greased, place the crust dough and with your fingers pat it out to the sides, climbing up to the edges until you have an evenly patted-out crust.
7. Scrape the filling into it.
8. Try to smooth it down as much as possible because this is a thick filling that is not going to settle on its own in the oven.
9. Bake in a preheated 350-degree C oven for 45-50 minutes or until the filling is nicely set.
10. Cool for at least 10 minutes before sliding off the tart-pan sleeve.
11. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishaly