Tarta de zapallo

2 covers
1 kg cake. pumpkin (or squash)
50 grs.
butter 1 tablespoon soy sauce 2 eggs

100 grs.
chopped walnuts 200 grams of tofu
1 onion 2 cloves garlic

1 tablespoon chopped parsley 2 tablespoons cornstarch

Salt and pepper, to taste Preparation

Boil pumpkin or squash until tender and can be mash, but not so much that is too soft. Drain well water, and stepped on. Apart

heat the butter and brown in it the onion, parsley and garlic chopped. Remove from heat and add the tofu depressed. Season with soy sauce. Join

the second preparation of the first extract. Add beaten eggs and nuts. Dissolve the cornstarch in a little water and add.

Place one of cake tops in a greased pan, and fill it. You can either meet with the other cover, or use it for another tart same or different. If we choose to leave it uncovered, are very rich and colorful, with slices of mozzarella cheese and olives over filling.