Nutritious and delicious, these individual quiches make a perfect lunch served with a salad.
Hands-on time: 45 minutes
Baking time: 38 minutes
Skill level: Needs skill
For the pastry:
250g plain flour
1/2 tsp salt
2 tsp light muscovado sugar
150g extra-virgin coconut oil, at room temperature (not liquid)
80–100ml cold water
For the filling:
1 tbsp olive oil, plus extra for brushing
1 red onion, finely chopped
200g longstem broccoli, stalks removed
280g soft tofu, well drained
1/4 tsp turmeric
1/4 tsp Indian black salt
1 garlic clove, crushed
2 tbsp nutritional yeast flakes
5g basil leaves
5 baby plum tomatoes, quartered
salt and ground black pepper
You will also need:
12cm round fluted tart tins x 4, greased, then base-lined with baking paper
4 small squares of tin foil to line the tart cases
Step 1 – Make the pastry. Place the flour, salt and sugar in a large mixing bowl, add the coconut oil and use your fingers to rub it in until it resembles fine breadcrumbs.
Step 2 – Add the water a little at a time to form a soft, but not sticky dough. Shape the dough into a ball, handling it as little as possible.
Step 3 – Divide the dough into 4 equal pieces. On a lightly floured worktop, roll out each piece to a circle about 15cm in diameter. Place 1 dough circle into each tart tin and press it into the base and up the fluted sides.
Step 4 – Use a fork to prick the bottom of each tart 4 or 5 times, then chill the pastry cases for 15 minutes. Heat the oven to 190°C/170°C fan/375°F/Gas 5.
Step 5 – Place the pastry cases on a baking tray. Line each case with a square of tin foil, then fill each with baking beans.
Step 6 – Place the cases on the baking tray in the oven and bake blind for 10 minutes, then remove the baking beans and foil, and bake for a further 7–8 minutes, until light golden.
Step 7 – Make the filling. Heat the olive oil in a medium pan over a medium heat. Add the onion and the broccoli tips and fry for about 5 minutes, until the onion is transparent. Transfer to a plate to cool.
Step 8 – Place the drained tofu in a large mixing bowl with the turmeric, Indian black salt and garlic. Crumble in the yeast and tear in the basil leaves.
Step 9 – Mix with a wooden spoon until almost smooth (like loose scrambled egg), then stir in the broccoli and onion, and season with salt and pepper to taste.
Step 10 – Divide the filling equally between the pastry cases, then arrange 5 pieces of tomato on top of each tart. Brush the tomato with a little olive oil and bake the tarts for 20 minutes, until cooked through. Serve hot.