Vegan_Food_and_Living_Cookbook_-_Spring_2019

TO MAKE THE PASTRY

1 Preheat the oven to 180°C/Gas Mark 4.

2 Place the flour, flaxseed, margarine, and

salt into a large bowl and rub the mixture

between your fingertips until you have an

even, sandy texture.

3 Add the very cold water, a tablespoon at

a time, until the mixture can be pressed

together in a ball. This may take a little

more or less than the 3 tbsp depending

on the moisture present in the gluten free

flour and flaxseed.

4 Split the dough as required. Place the

dough on a sheet of cling film slightly

larger than the tin you are using to bake

the pastry. Take another sheet of cling film

the same size, place it over the top of the

dough and roll out evenly with a rolling pin.

The cling film will stop the dough sticking

and protect it too. Roll out to just larger

than your baking tin and approximately

3mm (0.1in) thick.

5 To line the tin, peel off the top layer of cling

film and flip the pastry into the tin. The cling

film is now on the top of the pastry. Leave

the cling film on as you ease the pastry into

the tin and smooth it down. Don’t worry if

the pastry breaks at any point, just ease it

back together through the cling film. Once

you are happy with the position, peel off

the cling film. You can freeze the pastry at

this point

6 Blind bake in the oven for approximately

10-15 minutes. Once lightly golden and

slightly crisp, remove from the oven and

cool on a wire rack before filling.

TO MAKE THE FILLING

1 Wash the purple sprouting broccoli and

trim it into small spears.

2 Heat a frying pan with 1 tbsp oil, add the

broccoli and wilt. Remove from the heat

and set aside.

3 Finely chop the parsley and mix with the

broccoli. Add the peas, mix well. Set aside.

4 Sieve the gram flour into a large bowl.

Slowly add the water a few tablespoons

at a time, stirring as you go. A whisk works

well to break up any lumps.

5 Heat the oil in a large, heavy pan over

a medium flame. Add the asafoetida. and fry

for 30-60 seconds.

6 Add the flour and water mixture and bring

to the boil, stirring all the time.

7 Turn the heat down to medium-low and

keep stirring vigorously with a wooden

spoon until the mixture changes texture

and leaves the sides of the pan. This should

take about 10 minutes.

8 Add the sea salt, black pepper and lemon

juice. Stir well. Taste the mixture – it should

taste cooked.

9 Gently stir the broccoli and pea mixture,

and the toasted walnuts into the chickpea

base and carefully fill the baking tin(s)

10 Return to the oven for 10 minutes.

11 Allow to cool before removing from the

tin(s) to serve.

Purple sprouting broccoli and walnut tart

By Julia Shannahan (www.FriFran.com)

Serves 4-6 | Prep 30 mins | Cook 30 mins | Calories 521 (per serving)

FOR THE

PASTRY

200g (1²/ 3 cups)

plain gluten

free fl our

½ tbsp ground

fl axseed

100g (½ cup)

very cold vegan

margarine, diced

½ tsp sea salt

3 tbsp very

cold water

FOR THE

FILLING

150g (2 cups) purple

sprouting broccoli

60g (1 cup) frozen

garden peas

50g (½ cup) toasted

walnuts

1 tbsp vegetable oil

20g (¹/ 3 cup)

fresh parsley

225g (2½ cups)

gram fl our

1l (4¼ cups)

cold water

4 tbsp vegetable oil

¼ tsp asafoetida

1 tsp sea salt

½ tsp black pepper

1 tbsp lemon juice

Total fat Saturates Salt Sugar Protein

30.3g 4.1g 0.4g 5.4g 12 .9g

Lunchtime^ RECIPES