Vegan Tomato Quiche

Name: Vegan Tomato Quiche
Ingredients: PASTRY; 100 g Doves Farm Organic Stoneground Fine Plain English Wholemeal Flour; 50 g olive oil; 3 tbsp cold water; FILLING; 50 g Freee Gram Flour; 175 ml water; 2 tbsp tomato puree; 1 tbsp brown sugar; 1 tbsp basil; 2 tomatoes

This recipe uses an olive oil pastry and gram flour to create a vegan quiche.

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Free from Egg, Soya, Dairy, Nuts

Vegetarian, Vegan, Wholemeal, Without crystal sugar

Ingredients

PASTRY
100g Doves Farm Organic Stoneground Fine Plain English Wholemeal Flour
50g olive oil
3 tbsp cold water
FILLING
50g Freee Gram Flour
175ml water
2 tbsp tomato puree
1 tbsp brown sugar
1 tbsp basil
2 tomatoes

Pastry

Rub a little oil around a 17cm/7” round baking dish or tart tin and pre-heat the oven.
Put the flour and oil into a large bowl and stir with a fork or pastry blender until the mixture resembles breadcrumbs.
Stir in the water.
Using your hands, gather the mix together to form a smooth ball of pastry dough.
Cover the pastry with parchment or cling film and rest it in the fridge for 30 minutes.
Press the pastry into the prepared dish using your fingers.

Filling

Put the gram flour into a bowl and add enough water to make a smooth paste. Beat in the remaining water, tomato puree, brown sugar and basil, season with salt and pepper. Pour the mixture into the pastry case.
Slice the tomatoes and spread these over the top.
Bake for 45-50 minutes.

Equipment

17cm/7” round baking dish or tart tin

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45-50 minutes

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