Name: Ratatouille Quiche
Prep time: 28 min
Cook time: 66 min
Total time: 95 min
Yield: 6 servings
Ingredients: 2 tbsp plain flour; 500 g plant-based shortcrust pastry; null to_grease plant butter (for greasing); 250 g silken tofu; 1 tsp dijon mustard; 1 tsp garlic powder; 0.25 tsp chilli flakes; 1 tbsp cornflour; 3 tbsp nutritional yeast; 1 tbsp lemon zest; 3 tbsp lemon juice; 2 sprigs thyme; 1 sprig rosemary; 0.25 tsp salt; 0.25 tsp black pepper ground; 1 null aubergine; 1 null courgette; 3 null tomatoes; 2 tbsp extra virgin olive oil; null to_taste salt (to taste); null to_taste black pepper ground (to taste); 10 g pine nuts (optional); 1 handful chives; null to_drizzle extra virgin olive oil (for drizzling); null to_garnish thyme (leaves, for garnish)

Instructions

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1

Preheat oven to 180°C. Lightly dust a surface with plain flour (2 tbsp) and roll out the plant-based shortcrust pastry (500 g) to a 30cm wide circle. Grease a 25cm tart tin with [plant butter]. Press the pastry into the tart tin, trim, and crimp the edges. Chill in the fridge for 30 minutes.
2

Line the pastry with baking parchment and fill with baking beans or rice. Bake for minutes (15) until pale golden and set. Remove the baking parchment and beans, then return to the oven for minutes (5).
3

Roughly chop the leaves from thyme (2 sprigs) and rosemary (1 sprig). Slice aubergine (1), courgette (1), and tomatoes (3) into 3mm slices.
4

Blend the silken tofu (250 g), dijon mustard (1 tsp), garlic powder (1 tsp), chilli flakes (0.25 tsp), cornflour (1 tbsp), nutritional yeast (3 tbsp), lemon zest (1 tbsp), and lemon juice (3 tbsp) until smooth. Stir through the chopped thyme and rosemary leaves, then taste and season with salt (0.25 tsp) and black pepper ground (0.25 tsp).
5

Spread the filling over the base of the tart. Arrange the [aubergine], [courgette], and [tomatoes] slices on top in concentric circles. Drizzle with extra virgin olive oil (2 tbsp) and a pinch of [salt] and [black pepper ground] to taste. Place in the oven for minutes (25). Scatter over the pine nuts (10 g) (optional) and bake for another minutes (10). The quiche should be set with a slight wobble. Remove from the oven and leave to cool. Drizzle with [extra virgin olive oil] and garnish with [thyme] leaves before slicing and serving.