Vegan Week

Week 7 of the Great British Bake Off brought us Vegan week! This is a new addition to #GBBO (and we love it!).

Although Veganism should always be a lifestyle choice, and not a diet choice, we do believe in incorporating vegan meals into our weekly meal plan as they are full of nutrients.

This week we’ve chosen a Quiche Tart with Wild Garlic – perfect for lunch, a dinner party appetizer, and lunch boxes for on the go!

VEGAN QUICHE TART WITH WILD GARLIC

Ingredients:

Pastry

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

Filling

  • 2 tsp olive oil
  • 4 spring onions, sliced thinly
  • 60 g wild garlic, chopped small
  • 15 g fresh basil or mint leaves, chopped small
  • 300 g silken tofu
  • 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:

For the pastry:

  1. Place the flour and salt in a large bowl.
  2. Add the oil and work it into the flour with your fingers until all the flour until it forms little balls.
  3. Add cold water, a little bit at a time (you’ll need around 60ml).
  4. Bring all the dough together, and kneed. Form the dough into a ball and place in the fridge for 30 minutes.
  5. Take the dough out of the fridge and leave at room temperature for 5 minutes.
  6. Divide the dough into 6 equal pieces. Form each piece into a ball, then place between two sheets of baking paper and roll out.
  7. Line 6 small tart tins with the dough and trim excess pastry off with a knife. Pierce the pastry cases with a fork and refrigerate till the oven heats up.
  8. Heat the oven to 160° C.
  9. Cut little squares of baking paper a touch bigger than your tart tins. Then remove the dough from the fridge, place a square of baking paper inside each tin and fill with baking beads (or dry rice). Blind bake for 15 minutes.
  10. Carefully remove the beads and the baking paper inserts and return the tins to the oven for another 5 minutes. Remove from the oven and set aside.
  11. Increase the oven temperature to 200° C.

For the filling:

  1. Heat 2tsp of olive oil in a frying pan.
  2. Add the sliced spring onions and chopped wild garlic leaves. Fry on a gentle heat, stirring frequently, until the spring onions become soft and the leaves wilt.
  3. Place all the filling ingredients apart from the cherry tomatoes and pine nuts in a food processor. Blend until smooth. Season to taste.
  4. Fill the pre-baked tart cases with the tofu filling so that the filling is level with the crust.
  5. Add the tomato halves and pine nuts onto each tart.
  6. Bake in a 200° C oven for about 20 minutes, until the tops are nicely browned.
  7. Remove the tarts from the oven and allow them to cool and set.

And Enjoy!

 

 

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