Tofu Filling:

• 1 package of firm tofu, drained, towel dried, and crumbled with your hands
• 1/2 cup olives (pitted Kalamatas or oil cured)
• 3 tbs capers, drained
• 1 clove garlic, chopped
• 1/4 cup red onion, minced
• 1/4 cup Italian flat-leaf parsley, minced
• 1 tbs fresh marjoram leaves
• 1 tsp extra virgin olive oil
• 1/2 tsp soy sauce
• Freshly ground black pepper to taste

• 1 package phyllo dough, thawed
• 1/4 cup extra virgin olive oil

• 1 orange or red bell pepper, seeded and sliced into long crescent shapes
• 1 green bell pepper, seeded and sliced into long crescent shapes
• 6 oil packed sun dried tomatoes, drained and cut into halves

Preheat oven to 400°. Combine all of the filling ingredients in a food processor and process until smooth and well combined. Set aside. Lightly oil a 9" tart pan using a pastry brush and olive oil. Layer single pieces of phyllo on the tart pan, allowing the edges to hang over the sides, but lightly pressing the phyllo down to contour with the shape of the pan. Lightly brush the top of each layer with olive oil, layering between 8 and 12 pieces of phyllo. Spoon the tofu filling onto the phyllo tart crust, smoothing it out into an even layer. Fold the edges of the overhanging phyllo up to form a little crust around the edged of the tart. Brush the top of the phyllo crust with olive oil. Arrange the bell pepper slices in a circular pattern around the tart, and sprinkle with the sun dried tomatoes. Bake, covered with foil, for 30 minutes. Remove the foil and bake for another 10 minutes, or until the crust are lightly browed. Serves 4.