Cheesy broccoli tarts

Ingredients

• 200 g chickpea flour (besan flour)
• ¼ tsp bicarb soda
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp black pepper
• 250 ml plant-based milk (ideally soy or oat)
• 1 head broccoli, diced (including stem!)
• 100 g frozen peas
• 1 garlic clove, minced
• ½ lemon, juice only
• 3–4 cubes (~2 cm big each) fermented bean curd (if unavailable, sub for ½ cup of dairy-free cheese shreds)
• 2 sheets plant-based puff pastry, thawed

Instructions

1. Preheat the oven to 180°C and lightly grease a muffin or cupcake tray.
2. Add the flour, bicarb soda, baking powder, salt, and pepper to a bowl and stir to combine.
3. Add in the plant milk, broccoli, peas, and minced garlic, mixing well to make sure there are no flour lumps.
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.
5. Take the defrosted pastry and cut out circles about 2 cm wider than your cupcake moulds. Push the pastry rounds into the moulds, making sure the rounds are settled down into the moulds nicely.
6. Fill the tart moulds with your mixture about ¾ full.
7. Bake for 20 minutes or until golden and set in the centre.