Ingredients
Quiche filling
2 Garlic cloves
300 g Heirloom tomatoes
2 tsp Italian Herbs
1 tbsp Dijon mustard
2 tbsp Lemon juice
170 g Cashews
3 tbsp Nutritional yeast
9–10 tbsp Water
Pastry:
100 g Vegan butter
200 g All purpose white flour
1 1/2 tsp Salt
100 g Wholemeal flour
Instructions
To make the filling;
- Add all the ingredients to your food processor then blitz until smooth and creamy.
- Grease a round loose bottomed tin, (I used a 25cm one) and lay pastry over top and gently push into the tin and sides. Trim off any excess.
- Poke a few holes into the base with a fork.
- Add a large circle of greaseproof / parchment paper to the tin on tip of the bottom of pastry case, add baking beans on top and blind bake for 10 mins.
- Remove from oven. Remove parchment paper and baking beans.
- Add the filling the the pre baked pastry case.
- Smooth filling out, Add tomatoes to the top, pressing slightly into the mixture.
- Optional: Drizzle with olive oil
- Sprinkle salt and pepper, and dried herbs over the top.
- Return tart to the oven and bake for a further 25-30 minutes, until the base is golden and the tomatoes have started to caramelise
- Allow to cool before removing from the tin and garnishing with the fresh herbs, if removed too soon you run the risk of the tart collapsing as it firms up when cooled.
Equipment
Notes
*Soak the cashews for an hour before hand. If you don’t have time use the quick soak method:
Quick soak method: soak cashews in boiling water for minimum of 15-20 mins, drain thoroughly before using.
Topping Ideas:
- Fresh mixed / heirloom baby tomatoes. Sliced in half
- Drizzle of olive oil
- Fresh Basil
- Dried oregano
- Flaky Sea salt. My favourite is this one
- Prep Time: 15
- Cook Time: 40
- Category: Sides
- Method: Bake
- Cuisine: English
Wow my some loved this, had been craving quiche ✔️ tomatoes ✔️ and pastry ✔️ the texture was scrummy