These little tarts are a breeze to make. Crispy shortcrust pastry filled with an earthy mushroom, salty samphire and topped with pickled slaw. They are rather wonderful!

Normally the filling in tarts like these would be bound by egg, but I wanted to make these tarts vegan so I mixed my filling with tofu and it worked really well. It doesn't dilute the flavour either.

I was making them for lunch tomorrow, but Graham came home from work, had a look at my photos, said "They look good, any left?" and proceeded to eat one. Since he enjoyed it so much I think I will keep the last two for his lunch tomorrow and make some more for Cooper and myself. It would be a shame not to make more when I have leftover pressed tofu, pastry, mushrooms and samphire.