Broccoli, Courgette, and Tofu Tart

This was inspired by a recipe in Vegetarian Living. I made the pastry gluten-free and I added a bit of heat with curry paste.

Ingredients:
75 g butter
¾ cup flour (I used gluten-free)
2 tbsp pumpkin seeds
1 dash salt
1 egg
1 onion
oil
1 courgette
½ package tofu
broccoli (I used tender-stem)
1 tbsp red curry paste (or chilli flakes)
½ cup yogurt
2 eggs
75 g blue cheese

Instructions:
1. Cube the butter and blend it with the flour until crumbly. Add the pumpkin seeds and salt and egg.
2. Chill the pastry for about 10 minutes then place it in an oven-safe dish (I just use my fingers to smooth it into all the corners and up the walls – it looks homey, which isn’t a bad thing). Bake it for about 7 minutes at 160 C.
3. Meanwhile, dice the onion and brown it in some oil. Slice the courgette into rounds and add it. Dice the tofu and chop the broccoli and add them as well.
4. Continue stir-frying, then add the curry paste and the yogurt and mix everything together.
5. In a bowl, beat the eggs and add some of the cheese.
6. Put the filling into the pastry and top with the rest of the cheese. Pour the eggs on top.
7. Bake for 20 minutes at 190 C.