Preheat oven to 180 degrees Celsius.
Mix the flour, baking powder and salt together in a food processor. Add the corn oil slowly and process until the mixture resembles breadcrumbs. Add the cold water and continue to process until it forms a stiff dough ball. Place the dough in a plastic bag and refrigerate for 20 minutes. Roll out evenly and line a 23cm flan dish. Prick with a fork, cover with foil and weight with dried beans. Cook in the oven for 15 minutes. Remove the foil and cook for a further 5 minutes. Set aside to cool.
Heat the olive oil in a pan and sauté the onion, herbs and garlic until the onion is soft and almost caramelised. Steam the kumera for 20 minutes or until tender. Transfer to a food processor and puree with the tofu. Season with sea salt and black pepper.
Lay the onion over the base of the pastry shell. Slice the apple and arrange it over the top of the onion. Spread the kumera mash over the top and sprinkle with cumin seeds.
Bake for 25 minutes. Serve with a fresh green salad.
Note: To avoid the disappointment of biting into a dry, floury apple, select carefully by tapping its skin gently with your finger nail. A crisp apple will make a hollow sound where a dry floury fruit will make a dull thud.