Cheesy broccoli tarts
3–4 cubes (~2 cm big each) fermented bean curd (if unavailable, sub for ½ cup of dairy-free cheese shreds)
Ingredients · Servings 8
- 200 g chickpea flour (besan flour)
- ¼ tsp bicarb soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 250 ml plant-based milk (ideally soy or oat)
- 1 head broccoli, diced (including stem!)
- 100 g frozen peas
- 1 garlic clove, minced
- ½ lemon, juice only
- 3–4 cubes (~2 cm big each) fermented bean curd (if unavailable, sub for ½ cup of dairy-free cheese shreds)
- 2 sheets plant-based puff pastry, thawed
Method · 20 min
- Preheat the oven to 180°C and lightly grease a muffin or cupcake tray.
- Add the flour, bicarb soda, baking powder, salt, and pepper to a bowl and stir to combine.
- Add in the plant milk, broccoli, peas, and minced garlic, mixing well to make sure there are no flour lumps.
- Add in the lemon juice and your ‘cheese’ element. Whether using the fermented curd (discard excess liquid as you pull it out of the jar!) or plant-based cheese shreds, gently fold through.
- Take the defrosted pastry and cut out circles about 2 cm wider than your cupcake moulds. Push the pastry rounds into the moulds, making sure the rounds are settled down into the moulds nicely.
- Fill the tart moulds with your mixture about ¾ full.
- Bake for 20 minutes or until golden and set in the centre.
- makes 8 serves
- preparation 20 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 200 g chickpea flour (besan flour)
- ¼ tsp bicarb soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 250 ml plant-based milk (ideally soy or oat)
- 1 head broccoli, diced (including stem!)
- 100 g frozen peas
- 1 garlic clove, minced
- ½ lemon, juice only
- 3–4 cubes (~2 cm big each) fermented bean curd (if unavailable, sub for ½ cup of dairy-free cheese shreds)
- 2 sheets plant-based puff pastry, thawed
Instructions
- Preheat the oven to 180°C and lightly grease a muffin or cupcake tray.
- Add the flour, bicarb soda, baking powder, salt, and pepper to a bowl and stir to combine.
- Add in the plant milk, broccoli, peas, and minced garlic, mixing well to make sure there are no flour lumps.
- Add in the lemon juice and your ‘cheese’ element. Whether using the fermented curd (discard excess liquid as you pull it out of the jar!) or plant-based cheese shreds, gently fold through.
- Take the defrosted pastry and cut out circles about 2 cm wider than your cupcake moulds. Push the pastry rounds into the moulds, making sure the rounds are settled down into the moulds nicely.
- Fill the tart moulds with your mixture about ¾ full.
- Bake for 20 minutes or until golden and set in the centre.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Have a story or comment? Contact Us.
