The filling turns golden yellow with baking. If only white corn is available, add ¼ teaspoon turmeric to tofu to create the yellow color. If only bi-color corn is available, add 1/8 teaspoon turmeric.
      Tart pans come in many sizes and shapes. The classic one I use in this and most other tart recipes is the 9.5-inch round tart pan.

Makes 8 servings

Filling:
1 pound tofu, fresh, medium or firm, not silken or very firm
Kernels from 3 medium ears sweet-tasting yellow corn
1 teaspoon unrefined sea salt or 2 tablespoons umeboshi paste, or half of each
1 teaspoon EVOO
1/2 cup fresh basil, finely chopped
1/4 cup green onions or chives, finely chopped

Pastry:
1/2 cup whole wheat pastry flour
1/2 cup unbleached white pastry flour
1/8 teaspoon unrefined sea salt
2 tablespoons light vegetable oil (e.g. Spectrum walnut)
3 tablespoons water

1. Preheat oven to 400°.

2. To make filling, puree tofu, corn, salt and/or umeboshi paste, and EVOO until creamy smooth. Fold in basil and green onions or chives.

3. Lightly oil a tart pan. To make pastry, mix dry ingredients. Stir in oil, then add water to form a smooth, moist dough. Handle dough as little as possible. Transfer to floured sheet of waxed paper. Sprinkle dough with flour and place another sheet of waxed paper on top. Roll out thin and transfer to tart pan. Cut off pastry to within a finger’s width of the edge and fold it over toward the inside and press to make the rim.

Transfer filling to pastry and smooth surface. Bake until surface is bright golden yellow in color, about 45 minutes. Brush the top and crust with oil and bake 5 minutes more.

Variation: Gluten-Free Pastry: Substitute Bob’s Red Mill Gluten-Free Baking Mix for flours.

For 8 servings, per serving:
Calories: 211 Protein: 8gm Saturated Fat: 1gm Fiber: 3gm Carbohydrates: 28gm Fat: 9gm Cholesterol: 0 Sodium: 280mg
Calories from Protein: 15%. Calories from Fats: 35% Calories from Carbohydrates: 50%