Baking times 20+15+15 min
Work time 15-20 min
For this recipe, you need a rectangular tart tray of 30 cm length or equal in proportions round tin. A blender, baking tray and 2 mixing bowls.
250 gr unbleached white flour for pastry
50 gr buckwheat flour
2 tsp unrefined salt
1/2 tsp coconut sugar
1 Tbsp psyllium husk powder (not mandatory but helps to obtain a flaky consistency)
1 Tbsp black sesame seeds
3 Tbsp flax seeds powder (meal)
3 Tbsp vegan butter* or coconut oil softened but not liquid
100 ml ice cold water
More vegan butter or oil to grease the quiche tin.
2 New Roots Free-The-Goat Ch**ze nature or thyme and lavender
1 New Roots Free-The-Cow Herbes the Provence
180 gr sweet potatoes ( in this case I used purple potatoes)
4-6 Tbsp extra virgin olive oil divided
1/2 to 1 tsp of salt
1 large courgette sliced in ribbons with a peeler
100 gr asparagus, the soft part only.
a fresh salad of choice
pinch of salt
Preheat the oven to 200°C. Grease well the oven tin.
Wash the vegetables. Peel and cut the sweet potatoes into very small chunks. Rub with the with salt and 2-3 Tbsp olive oil and bake for 20 min.
While the potatoes cook.
Add all the crust dry ingredient to a mixing bowl, give it a stir and add the vegan butter/coconut oil. Work with a fork until the vegan butter is incorporated flour has a coarse consistency.
Then add little by little the ice-cold water. Keep working with the fork or with the tips of your finger, RUBBING not kneading. Add enough water until you have soft crumbles that will be then pressed into a crust.
Oil well the tart tray and start pressing your crumbles together into a 5 mm thick crust.
Cook on the lower rack at 180° C, for 10- 15minor until the edges are golden brown.
While your crust cooks.
Blend the sweet potatoes, add the New Root cheeses in crumbles and mix thoroughly. Season more salt if needed and spread it flat into the crust. With a peeler make the courgette in ribbons and distribute over the crust ( it may feel a lot of courgettes but they will significantly shrink). Clean the asparagus from the hard ends and distribute as well over the length of the tart. Oil the top of the quiche and the vegetables with 2-3 Tbsp of oil. Sprinkle some salt flakes on top too.
Cook for 10 min at 180°C and grill for 3-5 min at the max temperature. Serve warm or tepid with a fresh salad of choice.
*vegan butter is different from margarine as it is not chemically modified oil, the process of making the butter is solenly mecanical with addition of strches.