Vegan Chickpea, Mushroom & Tomato Tarts #GBBOBloggers2018 Week 7

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

Vegan chickpea, mushroom & tomato tarts

Ingredients

Shortcrust Pastry

  • 225g plain flour
  • 115g Flora dairy free spread (cold)
  • 30ml cold water

Method

  1. Sieve flour into a bowl
  2. Rub the spread into the flour with your fingertips, until the mix resembles a breadcrumb texture
  3. Add the water and mix until the dough comes together and leaves the sides of the bowl clean
  4. Turn onto a lightly floured surface and knead gently with fingertips until the dough becomes smooth
  5. Wrap in cling film and place in the refrigerator to cool and relax (minimum 1 hour)
  6. Pre-heat oven to 200°c/180°c Fan
  7. Roll out on a lightly floured surface to 1 – 2mm thick (use short, even, forward strokes
  8. Line the tartlet cases with the pastry, trimming neatly. (If it breaks, just press back together, patching where required)
  9. Using baking paper and baking beans, par- bake for 7 to 10 minutes, until just golden brown
  10. Remove from oven, remove beans and paper and return to oven for another 5 minutes, to dry out the base.
  11. Fill and return to oven for a further 10 minutes.
  12. Do not remove the tartlets from their cases until cold.

Chickpea, Mushroom & Tomato Filling

Ingredients

  • 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

Method

  1. 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)
  2. Add the Herbs
  3. Stir in the drained Chickpeas (save the Water) and then the Tomatoes
  4. Cook gently, to heat through, and then add the Chickpea water
  5. Simmer gently, stirring from time to time, until the liquid is nearly gone (season with Salt and Pepper, to taste)
  6. Break the Chickpeas with the back of a large spoon, or gently mash
  7. Store in airtight container, or use directly

 

I’m baking along with Jenny from Mummy Mishaps and Helen from Casa Costello

Casa Costello

For more Great British Bake Off Bloggers posts, click here

 

I’m also taking part in Blogtober18 with Mandi at Big Family Organised Chaos

7 Comments

  1. Showstopper final - Great British Bake Off - Gingerbread house 5th November 2018 at 11:18 pm

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  2. Kat (The Baking Explorer) 26th October 2018 at 10:18 am

    They sound and look absolutely yummy!

  3. Toffee Apple Danish Pastries #GBBO #DanishWeek - 16th October 2018 at 8:45 pm

    […] Shell Louise and her Chickpea, Mushroom and Tomato Tarts  […]

  4. jenny paulin 14th October 2018 at 9:42 pm

    well these tarts look really delicious! I would say def GBBO worthy! The pastry looks such a lovey colour too. Did you save the chic peak water to make meringues? Well done Ant again and thank you for baking along xx

  5. Louise Fairweather 14th October 2018 at 7:18 pm

    These look fantastic. I hope you used your chickpea water to make some vegan meringues too 🙂

  6. Rebecca Beesley (The Beesley Buzz) 14th October 2018 at 1:55 pm

    how good do they look! Very well done! x #gbbobloggers2018 #gbbobakeoftheweek

  7. Anca 14th October 2018 at 6:48 am

    They do look great! I love the flavours too, mushroom, garlic, chickpeas… hmmm, I should try it.

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