fresh salad leaves, dressed with a tangy vinaigrette
roasted tomato slices
Method
Preheat the oven to 200C/ 180C F/Gas 6. Line a 20cm fluted tart tin that has a removable base with baking paper. Alternatively, use two 12cm tins. For the pastry, toast the masa harina in a frying pan over a medium heat for 5 minutes until lightly golden. Allow to cool, then add it to the chickpea flour and potato flour in a large bowl. Add the butter and rub the flour and butter lightly between your fingertips until the mixture resembles breadcrumbs. Add 50-70ml cold water and the salt and mix to form a dough. Be gentle with the pastry – you do not want to overwork it.
Once a dough is formed, roll it into a round approx. 3-5mm thick, or two smaller rounds, and carefully place into the prepared tart tin/s. Fix any cracks with extra pastry and press the pastry up the sides of the tin, neatening up the edges. Prick with a fork to prevent cracks and shrinkage and bake in the oven for 15 minutes until golden. Remove from the oven and set aside to cool on a wire rack.
For the cashew béchamel, heat the oil in a medium pan over a low heat, add the chickpea flour and whisk until combined. Gradually whisk in the cashew milk – the mixture should quickly thicken. Cook, whisking constantly, for 10 minutes, then add the mustard, nutritional yeast, salt, black pepper and nutmeg. Pour the mixture into the pastry shell, making sure the filling is even and smooth, and allow to cool. It can be stored in a sealed container in the fridge for up to 3 days.
Serve at room temperature,or chill first for around 30 minutes in the fridge, topped with dressed salad leaves and tomatoes, if using.
Recipes and photographs taken from Plant Academy: The Cookbook by Lauren Lovatt, photography by Sara Kiyo Popowa (Leaping Hare Press, £20)
