200g plain flour
100g vegan margarine
3 tomatoes, chopped / reserve 4 slices for decorating the top
1 onion, sliced
1 tbsp olive oil
Salt and Pepper to taste
1 cup chickpea flour
1 cup of water
1 tbsp nutritional yeast (optional)
1 tsp turmeric (for yellow colour- optional)
Black salt (for egg like flavour – optional)
1.5 cups of vegetable stock
100g Violife Mozzerella cheese, grated
Handful of basil leaves, chopped
A few sprigs of parsley for decorating the top
Preheat the oven to 200 C/400 F/ Gas Mark 6
Place the chickpea flour in a bowl and whisk in the cup of water, then put to one side.
Prepare the pastry by placing the flour, margarine and a little salt into a bowl and mix together until it resembles breadcrumbs. Add 2 tbsp of cold water and combine to form a dough. Place on a floured work surface and roll out to fit an 8 inch baking tin. Grease the tin with a little margarine or oil and line the tin with the pastry. Trim away the edges of the pastry around the tin. Prick the bottom of the pastry lightly with a fork, and bake blind for 15 minutes.
While the pastry is in the oven, add the veg stock to a saucepan and bring to the boil. Slowly pour in the chickpea flour mixture, turmeric and nutritional yeast. Stir continuously for a couple of minutes until thick and smooth. Season with the black salt by grating a little into the mixture, and add the onion, tomato, vegan cheese and basil. Season with salt and pepper and stir the ingredients until evenly combined.
Pour into the pastry case and smooth the surface with a spoon. Decorate with a few slices of tomato and sprinkle with a little parsley.
Place in the oven for 20 minutes. Remove from the oven and brush the top with the tablespoon of olive oil and place back into the oven for a further 5 minutes until slightly golden.
Remove from the oven and allow to cool and set for several minutes.