Tomato and Chickpea Tart
Beautifully coloured and vibrant tomato & chickpea vegan quiche, with a light and super creamy filling that will rival any traditional quiche. This Vegan version is made with wholesome ingredients, its perfect for Picnics, work summer lunches or light dinners.
Equipment
Ingredients
Quiche filling
- 349 grams Silken tofu 349g packet
- 100 grams Cashews*
- 3 cloves Garlic
- 1 tablespoon Dijon mustard
- 2 tablespoon Lemon juice
- 100 grams Cashews
- 240 grams Tin Chickpeas drained weight
- 3 tablespoon Nutritional yeast
- 2 tablespoon gram flour
- 1 tablespoon cornflour/cornstarch
- 1 teaspoon miso paste white
- 3 teaspoon Italian Herbs
- 2 teaspoon onion powder
- 9-10 tablespoon Water
Topping:
- 150 grams cherry tomatoes folded through the filling
- 150 grams cherry tomatoes for decorating the top of the tart
Pastry:
- 200 grams All purpose white flour
- 125 grams Vegan butter
- 50 grams Wholemeal flour
- 3 1/2 tablespoon of ice cold water
- 1 1/2 teaspoon Salt
- 1 teaspoon Apple cider vinegar
Instructions
To Make the Quiche Filling:
- Add all the quiche filling ingredients to your food processor or high speed blender like a vitamix then blitz until smooth and creamy. Fold in half the cherry tomatoes through the quiche mixture.
To Make the Quiche:
- 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 of the pastry with a fork.
- Add a large circle of greaseproof / parchment paper to the tin on top of the bottom of pastry case, add baking beans on top and blind bake for 10-12 mins. This step ensures you do not end up with a quiche with a soggy bottom.
- Remove from oven. Remove parchment paper and baking beans.
- Add the filling the the pre baked pastry case.
- Smooth filling out, Add the remaining 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 for minimum 30 minutes 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.
How to Make Vegan Pastry: A Step-by-Step Guide
- Mix Your Dry Ingredients: Start by combining flour, salt. For convenience, add these straight into a food processor and blend to combine. No food processor? No problem! Just whisk them together in a bowl until well mixed.
- Add the Vegan Butter: Cut in the vegan butter—it's best to use the block variety instead of the spreadable kind. I swap between Naturli or Flora Unsalted, but if you're in the US, Miyoko's butter is a fantastic option (and I'm so jealous!! as it looks amazing!). Blend until the mixture resembles coarse sand. Don't worry if there are small lumps of butter; they help make the pastry flaky.
- Incorporate: Cold Water: While the processor is running, gradually drizzle in ice-cold water. The goal is for the dough to start coming together but still be somewhat crumbly. The cold water keeps the vegan butter from melting, ensuring your pastry remains nice and flaky when baked.
- Form the Dough: Once you've got your crumbly dough, turn it out onto the counter. Use the heel of your hand to gently push and fold the dough around 5-6 times. Gather it into a ball, then pat it into a disc. Wrap it up in cling film and pop it in the fridge for at least an hour.
- Prep for Rolling: Lightly dust a clean counter with flour. Take the pastry out of the fridge and let it sit for 10-15 minutes. Then, unwrap it and sprinkle a little flour on top.
- Roll Out the Dough: Roll the dough into a 30.5 cm (12-inch) circle. Carefully lift it and drape it over a 23 cm (9-inch) pie tin or dish. Trim any excess dough, leaving about 1.5 cm (1/2 inch) overhang. Fold this edge under itself to create a neat, full-lipped crust.
- Chill Before Baking: Place the pie dish in the freezer for at least an hour. If you're not blind baking, your crust is now ready to fill and bake according to your recipe.
- Blind Baking (if needed): If your recipe calls for blind baking, preheat your oven to 175°C about 20 minutes before baking. Remove the pie tin from the freezer and prick the base all over with a fork. Line with tin foil and fill with baking weights or dried beans/peas/rice. Bake for 20 minutes, then remove the foil and weights. Continue baking for another 10 minutes or until the crust is golden and evenly cooked.
- And that's it! Your vegan pastry dough is ready to roll out and use!
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, Flakey Sea salt. My favourite is this one
Storage: The leftovers can be kept in an airtight container in the fridge up to 2 days.
Using Pre-Made Pie Crust
Short on time? A pre-made, unbaked 9-inch pie crust from the shop/store works perfectly. It’ll save you time on prep, making this recipe quick and effortless.
Short on time? A pre-made, unbaked 9-inch pie crust from the shop/store works perfectly. It’ll save you time on prep, making this recipe quick and effortless.
Nutrition
Serving: 200gCalories: 426kcalCarbohydrates: 42gProtein: 14gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 721mgPotassium: 499mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 11mgCalcium: 72mgIron: 5mg
Tried this recipe?Let us know how it was!