(Actually the other two tarts were chards too.) The other day, I found myself with an open box of silken tofu and one lonely pie crust in the freezer. I decided to make a savory tart rather than a sweet pie and bulked it up with veggies because I wasn't sure I'd actually have enough tofu to fill the crust.
The technique and ingredients I used are very similar to the recipe I wrote out here, minus the fennel, soy milk (since I used silken firm tofu, not regular block firm tofu), nutmeg and oil. I sauteed the chard, onion, and garlic in water instead. I also added a generous teaspoon or so of red pepper flakes and chopped capers to the pan. The silken tofu was blended in a food processor with mustard, pepper, garlic powder, vital wheat gluten (could sub any flour, I'd think), nooch, salt, and lemon juice. I think that's all. Then I poured it into a defrosted but not blind baked crust and topped it with cherry tomatoes. Baked in a 350* preheated oven for not long enough. I did 40 minutes, but if I did it again, I'd go to almost 50, or until the crust browns. Let cool at least 1/2 and hour to set.
I had a slice for dinner and was pretty pleased, considering I winged the recipe. I do think the red pepper flakes are vital. I can see this being nice warmed for a brunch or breakfast. Even with all the greens in the tart, I needed more. With two chard leaves reserved for exactly this purpose, I rolled up two chard wraps as well:
With hummus, yellow bell pepper, carrot, tomato, and mushroom.
Greg took a small piece as well and enjoyed it, along with an almond butter-and-jelly sandwich, salad, water, pita chips, water, pita chips, his cookies for dessert, and a Walt Disney biography (by Gabler, he insists on me noting - "not another crappy version.") I don't think he ate it all at once, and I don't think he ate the book at all.
That is all.