Vegan Quiche Tarts with Wild Garlic
Try this Vegan quiche tarts with wild garlic recipe.
Try this Vegan quiche tarts with wild garlic recipe.
- black pepper to taste
- 1/4 tsp nutmeg
- 1/2 tsp fine sea salt
- 2 tbsp nutritional yeast
- 1/4 tsp fine sea salt adjust to taste
- 240 g / 2 cups all purpose flour
- 6 tbsp mild olive oil or mild coconut oil
- 240 g / 2 cups gluten-free flour mix (i used dove's farm
- 1/2 tsp xantham gum (only if your flour mix doesn't contai
- 6 tbsp mild olive oil or mild coconut oil
- 10 ml / 2 tsp olive oil
- 4 spring onions sliced thinly
- 60 g / 2 oz wild garlic chopped small
- 15 g / 0.5 oz fresh basil or mint leaves chopped small
- 300 g / 10.5 oz silken tofu (i used clearspring)
- zest of 1 lemon + 3 tbsp lemon juice
- 1 heaped tbsp capers chopped
- 1/4 tsp herbs de provence
- 2 tbsp chickpea flour
- 8 cherry tomatoes halved
- 2 tbsp pine nuts to decorate
- Carbohydrate 4.5369175 g
- Cholesterol 0 mg
- Fat 0.560694166666666 g
- Fiber 1.50748334153493 g
- Protein 2.83937833333333 g
- Saturated Fat 0.0840483333333333 g
- Serving Size 1 1 Serving (153g)
- Sodium 489.817 mg
- Sugar 3.02943415846507 g
- Trans Fat 0.143596666666667 g
- Calories 32 calories
Step-by-step
- PASTRY: Place the flour, salt and xantham gum (if using a gluten-free flour mix that does not contain it already) in a large bowl. Mix well.
- Add the oil and incorporate it into the flour with a fork or your fingers until all the flour is coated in oil and resembles little pebbles.
- Slowly trickle in some cold water, start with 60 ml / ½ cup and add more if needed, but proceed with caution, adding a tiny bit at a time.
- Bring all the dough together, but do not knead if you are working with gluten flour (overworking the dough will make the pastry tough). Form the dough into a ball and refrigerate for about 30 minutes.
- Remove the dough from the fridge and let it sit at room temperature for about 5 minutes.
- Divide the dough into 6 parts. Roll each part into a ball, flatten and roll out flat between two sheets of baking paper to prevent sticking. When it comes to gluten-free dough, you may find it easier (I did) to simply mould it to the inside of the tart tins with your fingers.
- Line the tart tins with the dough and trim the excess pastry off with a knife.
- Pierce the dough-lined pastry cases with a fork and refrigerate while the oven is heating up.
- Heat up the oven to 160° C / 320° F fan forced (180° C / 355° F no fan) and cut little squares of baking paper a touch bigger than your tart tins.
- Remove the dough from the fridge, place a square of baking paper inside each tin and fill with baking beads (or dry beans).
- Blind bake for 15 minutes.
- Carefully remove the beads and the baking paper inserts and return the tins to the oven for another 5 minutes. Remove from the oven and set aside.
- Increase the oven temperature to 200° C / 390° F fan forced (or otherwise 220° C / 430° F).
- FILLING: Heat up 2 tsp of olive oil in a medium frying pan.
- Once hot, add the sliced spring onions and chopped wild garlic leaves. Fry on a gentle heat until the spring onions become soft and fragrant and the wild garlic leaves wilt, stirring frequently.
- Place all the filling ingredients apart from the cherry tomatoes and pine nuts in a food processor. Process until super smooth. Taste and adjust the seasoning to taste.
- Fill the pre-baked tart cases with the tofu filling so that the filling is level with the crust.
- Stick the tomato halves and pine nuts into each tart.
- Bake in a 200° C / 390° F fan forced (220° C / 430° F no fan) oven for about 20 minutes, until the tops are nicely browned. If your oven bakes unevenly (like mine), I recommend rotating the cases after 15 minutes or so.
- Remove the tarts from the oven and allow them to cool down completely to give the filling a chance to set fully.
A Busy Mom's Delight: Vegan Quiche Tarts with Wild Garlic
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and ensuring everyone has a healthy meal on the table, finding time for elaborate cooking feels like a luxury I rarely afford myself. Yet, I also believe in nourishing my family with wholesome, delicious food. That’s where these vegan quiche tarts with wild garlic come in. They’re surprisingly quick, incredibly satisfying, and perfect for busy weeknights – or even a relaxed weekend brunch.
The beauty of this recipe lies in its simplicity. The crust is straightforward, requiring no elaborate techniques or fancy ingredients. I often use a gluten-free flour blend for my family, making it even more versatile. The filling is equally effortless. The vibrant wild garlic adds a unique, earthy flavour that complements the creamy tofu perfectly. It’s a flavour combination that's both unexpectedly sophisticated and surprisingly kid-friendly – my little ones devour them!
The recipe is also incredibly adaptable. Feel free to swap the wild garlic for other herbs like chives or spinach, depending on what's in season. If cherry tomatoes aren't available, diced bell peppers or even sun-dried tomatoes offer a delicious alternative. The best part? You can prep the crust and filling ahead of time, storing them in the fridge until you’re ready to bake. This means that even on a particularly hectic evening, a healthy and delicious meal is just a short baking time away.
Beyond the Recipe: Embracing Simplicity in a Busy Life
This recipe isn't just about the tarts; it's a reflection of my approach to life as a working mom. It's about finding joy in the small victories, embracing efficiency without sacrificing quality, and reminding myself that nourishing my family doesn't have to be a monumental task. Sometimes, the simplest meals are the most satisfying, and the moments spent sharing them are the most precious.
These vegan quiche tarts are more than just a meal; they are a symbol of balance, a testament to the fact that you can be busy, successful, and still provide your family with healthy and delicious food. They're a reminder that even amidst the chaos of motherhood and career, there is always time for a little culinary creativity and, most importantly, meaningful connection around the dinner table.
Beyond the Kitchen: A Recipe for Life
The ease and adaptability of this recipe translate seamlessly into other aspects of my life. Just as I can adjust the ingredients to suit my needs and preferences, so too do I adapt my schedule and approach to parenting to accommodate life's ever-changing demands. Flexibility, efficiency, and a willingness to experiment are key, not just in the kitchen but in all areas of my life.
The process of making these tarts, from measuring the ingredients to carefully placing the cherry tomatoes on top, is a meditative experience. It's a chance to disconnect from the demands of the day and reconnect with the simple act of creation. And the end result? Not only a delicious meal, but a sense of calm and accomplishment that carries over far beyond the dinner table.
So, whether you’re a busy mom, a stressed-out professional, or simply someone who appreciates quick, delicious, and healthy meals, give these vegan quiche tarts a try. They're a recipe for success, both in the kitchen and in life.
Tips and Variations:
- Make it ahead: Prepare the crust and filling in advance and store them separately in the refrigerator. Assemble and bake when ready.
- Experiment with fillings: Try different herbs, vegetables, or cheeses (vegan, of course!).
- Add some spice: A pinch of red pepper flakes adds a nice kick.
- Make it mini: Use mini muffin tins for individual tarts.
