Please try this! I think it’s a real success!
Ingredients
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Pastry
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225 grams gf plain flour
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100 grams dairy free spread/butter
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25 grams grated cheese substitute such as cheesly brand
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1 pinch cayenne pepper
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1 some cold water
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Filling
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1 tbsp olive oil
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1 large finely chopped onion
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200 grams chopped mushrooms
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2 tbsp egg replacer powder
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2 tsp gf plain flour
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300 ml coconut cream
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4 tbsp rice milk
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85 grams grated vegan cheese substitute such as Cheesly brand
Steps
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Combine the pastry ingredients with enough water to make a dough and knead gently until smooth
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Roll out and line a loose bottom 23cm tart tin, cover with cling film and refridgerate for 30 minutes
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Preheat oven to gas 6 / 200C / 400F, remove cling film, line the pastry case with baking paper and baking beans and bake for 15 minutes
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Remove beans and paper and bake for a further 10 minutes
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Heat the oil in a pan and fry off the onion and mushrooms until tender
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Discard fat and liquid and sprinkle into the pastry case with half of the cheese
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Whisk together the egg substitute, flour, cream and milk and pour over, sprinkling the remaining cheese on top
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Lower oven to gas 2 / 160C / 325°F and bake for 35-40 minutes or until filling is set and top is golden brown
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Stand for 10 minutes before removing from tin
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Serve hot or cold with boiled potato or salad. Change up the veg, I’ve used broccoli, leek, tomato, peppers, sweetcorn – whatever you like!
