You can use which ever pastry you like for this, I made spelt and Thyme, but plain, gluten free, wholemeal, rye, and all would work just as well. Sage in the tart works very well too. This make a delicious little light lunch on the weekend with a green salad.
2 cups flour
3/4 cup vegan butter. Cut into cubes. I used stork for pastry and cookies
1 tsp salt
1tsp dried thyme. I used wild dried thyme.
2-3 tbsp. cold water
280g block of firm Tofu
¾ cup almond milk, or other non-dairy milk
1 tbsp. nutritional yeast
1 tbsp. gram flour
1 tsp black salt/kala namak (optional) or regular salt
¼ tsp turmeric
Half a butternut squash and cut in half width ways. Use only the bulbous end, peel, cut in half, deseed and slice into wedges.
3 tbsp. blanched hazelnuts roughly chopped
1 tbsp. fresh thyme leaves
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.