Think quiche meets pot pie… meets muffin! These cheesy broccoli tarts turn humble ingredients into pure comfort food. Fermented bean curd — a centuries-old Asian pantry staple often called “vegan cheese” — brings deep umami flavour to every bite.
You will need
Serves 6
- 200g chickpea flour (aka besan flour)
- 1 teaspoon baking powder
- 1/4 teaspoon bicarb soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 250ml plant-based milk (ideally soy or oat)
- 1 head broccoli, diced (including stem!)
- 100g frozen peas
- 1 garlic clove, minced
- 1/2 lemon, juice only
- 3–4 cubes (~2cm big each) fermented bean curd (if unavailable, sub for 1/2 cup of dairy-free cheese shreds)
For the tarts
- 2 sheets plant-based puff pastry, thawed
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C and lightly grease a muffin or cupcake tray.
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Step 2
Add to a bowl and combine together the flour, bicarb soda, baking powder, salt, and pepper.
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Step 3
Add in the plant milk, broccoli, peas, and minced garlic, mixing well to make sure there are no flour lumps.
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Step 4
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.
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Step 5
With the defrosted pastry cut out circles about 2 cm wider than your cupcake moulds. Push the pastry rounds into the moulds, making sure they’re settled down into the moulds nicely.
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Step 6
Fill the tart moulds with your mixture about 3/4 full.
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Step 7
Put in the oven and cook for 20 minutes or until golden and set in the centre.
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Recipe: Simon Toohey
