I did it!! I made a convincing plant based, gluten free, crumbly and delicious shortcrust pastry and I’m so delighted with it. As it has no gluten, you can’t really roll and stretch the pastry as you normally would, and instead you just push it into the mould like when you make a cheesecake base or something. Apart from that, it is really just like traditional pastry in terms of both flavour and texture. It also has significantly less fat (in the form of coconut oil), and lots of protein from the chickpea flour. I have filled the quiche with a yummy chickpea puree, studded with salty capers and sweet juicy veg. You could use any of your favourite veggies.This is a fantastic crowd-pleasing show-stopper for any picnics or garden parties you may be hitting up over the next few months. Let me know if you use any different veg combos!
Ready in under an hour
FOR THE PERFECT VEGAN SHORTCRUST PASTRY
- 200g gram flour/chickpea flour
- 50g coconut oil
- 1 tbsp. tahini (you could also use smooth peanut butter)
- A pinch of salt
- 1/2 tsp. nutmeg
- 6 tbsp cold water
FOR THE CHICKPEA FILLING
- A tin of chickpeas
- 1 onion
- 2 heaped tbsps. capers or chopped olives
- Zest and juice of half a lemon
- Any fresh herbs of your choice ( I like basil)
THE PRETTY VEG
- 1 sweet potato
- 1/2 tsp. of cinnamon
- 1 corn on the cob
- 3-4 beetroots, cooked (I bought vac-packed ones, but you could roast or boil them yourself)
- A pinch of chilli flakes
- A small handful of basil or other fresh herbs
- Preheat the oven to gas mark 6. Cut your sweet potato into bitesize pieces and throw into a baking tray with a splash of oil and the cinnamon. Roast for 20-25 minutes until cooked through.
- For the filling, blitz your onion in a food processor and sweat on a medium-low heat for 10-15 minutes until soft and sweet. You will use the pan again later.
- In the meantime, make the pastry. Tip the flour, salt and nutmeg into a bowl, and combine. Add your oil and tahini. Just as when making ordinary pastry, get your hands in and use your fingertips to rub the oil into the flour until it is is evenly distributed an the mixture is crumbly.
- Now add your cold water, and use your hands to combine it with the other ingredients. You will start to be able to press and compact the pastry dough together.
- Use your fingers to press the pastry into a pie dish. You can be rough with this, but make sure you cover all of the sides and make the side and corners a little thicker than the bottom. On average it will end up a little under half a centimetre thick.
- Pop the pastry case into the oven for 10-15 minutes until it it stops looking translucent.
- For your filling, return the cooked onions to the food processor with the lemon, chickpeas, a pinch of salt and a splash of water. Blitz until smooth, then stir in the capers and a few chopped leaves of basil (or other herbs). Spread this evenly onto the part-baked pastry case.
- Cut the corn kernels away from the husk. In the pan where you fried the onions, stir fry the corn for 2 minutes with a sprinkle of chilli.
- Chop the beetroot into bitesize pieces.
- Arrange your cooked sweet potatoes and beetroot on the tart, pushing them into the chickpea filling. Sprinkle over the corn and push into all of the gaps.
- Return to the oven at gas mark 5 f0r 20 minutes, until the pastry starts to brown a little at the edges.
- Sprinkle with some chopped herbs and enjoy hot or cold.