Add all crust ingredients in a medium bowl. Mix them well using a fork.

Place the bowl in the fridge for a couple of minutes.

Add mint, onion, tofu, oregano in the food processor. Blend until smooth. Don't add any extra salt, I find tofu salty enough. So is teleme cheese if you want to use it instead. If you use ricotta, then you should add some salt.

Take the bowl out of the fridge.

Grease a tart pan with some coconut butter.

Now, if you want to make this tart quickly, proceed to the next steps. If you want to be able to shape the tart dough, you'll have to leave it in the fridge for at least 30 minutes.

Pour the crust dough into the pan.

You'll see that the crust dough will be extra sticky and wet. This is how it is supposed to be. You'll get an incredibly tender tart crust. Start spreading it all over the pan using a fork or a spoon. (Alternatively, you can leave it the fridge for about 30 minutes. It will get easier to shape)

Add tofu cream and spread it evenly.

Add green peas.

Drizzle with some olive oil on top.

Bake in oven for ~30 minutes.