It’s Vegan week and Ant took up the challenge of making some vegan pastry. I didn’t have one of the chickpea, mushroom and tomato tarts but I did have a taste of the filling and it was lovely.
Vegan Chickpea, Mushroom & Tomato Tarts
- 225g plain flour
- 115g Flora dairy free spread (cold)
- 30ml cold water
- Sieve flour into a bowl
- Rub the spread into the flour with your fingertips, until the mix resembles a breadcrumb texture
- Add the water and mix until the dough comes together and leaves the sides of the bowl clean
- Turn onto a lightly floured surface and knead gently with fingertips until the dough becomes smooth
- Wrap in cling film and place in the refrigerator to cool and relax (minimum 1 hour)
- Pre-heat oven to 200°c/180°c Fan
- Roll out on a lightly floured surface to 1 – 2mm thick (use short, even, forward strokes
- Line the tartlet cases with the pastry, trimming neatly. (If it breaks, just press back together, patching where required)
- Using baking paper and baking beans, par- bake for 7 to 10 minutes, until just golden brown
- Remove from oven, remove beans and paper and return to oven for another 5 minutes, to dry out the base.
- Fill and return to oven for a further 10 minutes.
- Do not remove the tartlets from their cases until cold.
Chickpea, Mushroom & Tomato Filling
- 3 garlic cloves, finely chopped
- 300g mushrooms, finely chopped
- 1 tbsp Herbs de Provence (mixed herbs with added thyme may be used)
- 400g chickpeas in water
- 250g baby plum tomatoes, finely chopped
- Vegetable oil for cooking
- Salt and pepper to season
- In Oil fry off the Garlic for a minute or two, before adding the Mushrooms and then sauté until soft and just turning colour (approximately 5 minutes)
- Add the Herbs
- Stir in the drained Chickpeas (save the Water) and then the Tomatoes
- Cook gently, to heat through, and then add the Chickpea water
- Simmer gently, stirring from time to time, until the liquid is nearly gone (season with Salt and Pepper, to taste)
- Break the Chickpeas with the back of a large spoon, or gently mash
- Store in airtight container, or use directly
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