Quiche - vegan halloumi tart

for the Pastry
100g gluten-free plain flour
100g gluten-free oat flour or maize flour
100g dairy-free margarine
½ teaspoon xanthan gum
Large pinch salt
About 90ml water to bind

Filling

360g block pressed tofu
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons nutritional yeast
1 tablespoon dried mint
2 tablespoons olive oil

½ red onion
1 courgette
1 pepper
50g mushrooms
A large handful cashew nuts
A few sprigs fresh thyme

This halloumi tofu recipe is from www.onearabvegan.com It is so simple and has an amazing flavour.

The day before, marinade the tofu – combine the lemon juice, salt, nutritional yeast, dried mint and olive oil in a large shallow dish. Cut the tofu into thin slices. Coat the tofu on both sides with the marinade and leave in the dish in the fridge overnight.

Preheat oven to 190°c / 170°c fan oven / 375°f / gas mark 5. Grease the sides of an 8in/20cm flan tin with a loose base or a tart dish.

for the Pastry
Mix the flours, xanthan gum and salt together in a large bowl.

Rub the dairy-free margarine into the flour using the tips of your fingers until the flour resembles fine breadcrumbs.

Pour in the water a drop at a time. Mix in the water using one hand in a stirring motion or use a wooden spoon if you prefer.
Turn out onto the work top and knead the pastry briefly to bring the dough together.

Roll out and shape the pastry straight away as it becomes crumbly and hard to work with if left.
Dust the work top with gluten free flour and roll out the pastry.
Roll up the pastry over your rolling pin. Lift up and roll out over the flan dish. Push the pastry down into the sides of the flan ring and mould into shape. Take care not to have any holes in your pastry or the custard will pour through. If your pastry is really crumbly you may not have mixed in enough water.

Place a piece of tin foil into the pastry case and fill with ceramic pastry beans if you have them. If not, use dried beans (See tip).

Bake the pastry case for 15 minutes with the baking beans in, this is called blind baking. After 15 minutes, take out the baking beans and continue baking for 5 – 10 minutes until the pastry is fully cooked.

Slice the vegetables.

Heat a griddle pan or large frying pan. Toss the vegetables in a little vegetable oil and cook on the griddle in batches and transfer to a plate. Cook the tofu on the griddle pan and transfer to a plate. Lightly toast the cashew nuts in a frying pan. Assemble together in the pastry case. Sprinkle over the thyme leaves. Place in a hot oven for 5 minutes before serving.