- 300g plain white flour
- 125g vegan spread alternative
For the filling you will need:
- 2 sweet potatoes
- 1 small head of broccoli
- Fresh or frozen peas (as many as you fancy)
- Garlic granules
- Vegetable bouillon
To make the tart:
Pre-heat the oven to 180 degrees Celsius.
How you make your pastry completely depends on how ‘professional’ you want your tart to be. As a lazy chef, I’ll tell you my method and offer the alternative in brackets. Beware, this is likely to be vague in places, this dish was not planned but so good I had to try to share it!
- Start with the pastry: Add the flour, vegan spread, & salt to a mixing bowl.
- Using a knife cut the spread into the flour.
- Take a fork and fork the spread into the flour until your mix resembles bread crumbs (add the ingredients to a food processor and blitz until you have bread crumbs).
- Add a tablespoon of cold water at a time and mix until you have a solid ball of dough (as before, complete this stage in a food processor alternatively).
- Refrigerate the dough whilst you make the filling.
- Move onto the filling: Cover the bottom of a frying pan with water, add a pinch of garlic granules (the more garlic the tastier in my opinion), and a couple of tablespoons of vegetable bouillon (this is totally up to personal taste, I didn’t measure either ingredients).
- Chop up your sweet potatoes and start to cook in the pan.
- Finely chop up the head of broccoli and stem, add this to the pan.
- Once the vegetables are mostly soft, add the peas.
- Continue to cook, and add more water as and when it is cooked down.
- Whilst the vegetables are cooking, part bake the pastry. Roll out the pastry or press it into a tart tin/glass baking tray.
- Rest baking paper ontop of the pastry and add a weight to prevent the pastry from rising.
- Cook for 15 minutes.
- Add the filling to the pie and cook for a further 10-20 minutes until the pastry is fully cooked.
Nice and easy, and so delicious!