Christmas Tree Tarts

Method

Heat your oven to 180c/360f/GM4.

Put the flour and salt in a bowl, mix well. Put the spinach, margarine and water in a jug, blend, with a hand blender, until smooth. Add the spinach mixture to the flour, mix into a dough. If it is too sticky add more flour.

Roll out the dough to 5mm thickness. Cut out 4 circles of dough and 4 trees. Place the circles into the tart tins ensuring the dough goes up the sides. Trim the edges with a sharp knife and prick the bottom with a fork. Bake the tart base for around 10 minutes until they have dried out.

In a large frying pan heat the oil on a medium heat. Once hot, add the shallots and squash, cook for 8-12 minutes until the shallots are translucent. Add the walnuts, tamari, vinegar, sage, rosemary and nutmeg. Take the pan off the heat.

Whisk the tofu, milk, cornflour and stock in a small bowl. Add this to the pan and mix in. Divide this mixture between the tart bases. Top each tart with a tree, brush a little milk onto each tree and the tart edges. Bake for a further 10-15 minutes until cooked through.

Top each tart with half a tomato before serving.