VEGAN QUICHE TARTS WITH WILD GARLIC

Come on dear Sun, show your face again pleeeeaassseee! After some short lived (3 days!) summer-like weather, we are back to ‘way too chilly for May’ again. I now understand why the British spend so much time discussing weather. It’s because it always keeps you on your toes. As soon as you’ve unpacked all your summer clothes again, you’ll need your winter parka again, no doubt!

INGREDIENTS
REGULAR PASTRY

• 240 g / 2 cups all purpose flour
• ½ tsp fine sea salt
• 6 tbsp mild olive oil or mild coconut oil

GLUTEN-FREE PASTRY

• 240 g / 2 cups gluten-free flour mix (I used Dove’s Farm)
• ½ tsp fine sea salt
• ½ tsp xantham gum (only if your flour mix doesn’t contain it)
• 6 tbsp mild olive oil or mild coconut oil

FILLING

• 10 ml / 2 tsp olive oil
• 4 spring onions, sliced thinly
• 60 g / 2 oz wild garlic, chopped small
• 15 g / 0.5 oz fresh basil or mint leaves, chopped small
• 300 g / 10.5 oz silken tofu (I used Clearspring)
• zest of 1 lemon + 3 tbsp lemon juice
• 1 heaped tbsp capers, chopped
• 2 tbsp nutritional yeast
• ¼ tsp herbs de provence
• ¼ tsp nutmeg
• ¼ tsp fine sea salt, adjust to taste
• black pepper, to taste
• 2 tbsp chickpea flour
• 8 cherry tomatoes, halved
• 2 tbsp pine nuts, to decorate

METHOD
PASTRY

1. Place the flour, salt and xantham gum (if using a gluten-free flour mix that does not contain it already) in a large bowl. Mix well.
2. Add the oil and incorporate it into the flour with a fork or your fingers until all the flour is coated in oil and resembles little pebbles.
3. Slowly trickle in some cold water, start with 60 ml / ¼ cup and add more if needed, but proceed with caution, adding a tiny bit at a time.
4. Bring all the dough together, but do not knead if you are working with gluten flour (overworking the dough will make the pastry tough). Form the dough into a ball and refrigerate for about 30 minutes.
5. .................................

For the full step please click the link : https://www.lazycatkitchen.com

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