Broccoli and Cauliflower Tart

Ingredients for the filling:

Into the oven it goes

150g of cherry tomatoes halved
200g cauliflower florets
200g broccoli florets
200ml of rice milk
2 tablespoons of soya cream
1/2 tsp of mustard powder
dash of mild chilli powder
dash of Za'atar or oregano
herbes de provence and/or pepper for seasoning
optional:
for a little extra kick add 1/2 - 1 teaspoon of Harissa sauce


Ingredients for the tart base:
200g plain flour and some for rolling out
100g of vegan margarine
20g of Allergycare Vegan Whole Egg OR enough egg replacement for 1 egg*
55ml of water (for the egg replacement)


For the filling:
1. Chop up the cauliflower and broccoli so they are a similar size to the tomatoes.
2. Put them in a pan and boil till them till they're soft but still slightly hard then strain and set aside.
3. Place the milk and cream in a bowl. Then add and mix in all the spices and herbs.
4. Arrange the cauliflower, broccoli and tomatoes on the pastry base and pour the milk and spice mix over them.
5. Season with pepper and herbs d' province
6. Put into the oven for approx. 25-30 mins at 180c checking on it a regular intervals.

For the tart base:

1. In a bowl mix the egg replacement and flour together.

2. Add the margarine and with your fingers mix them together until the mixture looks like breadcrumbs.

3. Add 55ml of water to activate the egg replacement to the mixture until it forms in a ball.

4. Knead the dough on a floured surface until it becomes nice and smooth

5. Wrap in clingflim and chill the dough in the fridge for 30 mins.

6.Grease a pastry tin.

7. Knead the dough for a couple of minutes and then roll it out till its a little larger than your pastry tin.

 8. Place your pastry in the tin and remove the extra pastry round the sides.

Out it comes nice and golden

* Each egg replacement is different so follow the directions it gives you. I used Allergycare Vegan Whole Egg for this recipe. If the pastry is too dry you can add water to help form the dough into a ball.