Fondue Quiche

Prepare the Crust:

• In a large mixing bowl, combine the flour, vegan butter, applesauce, and a pinch of salt.
• Mix by hand or using a mixer until the dough is smooth and well combined.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours.

Prepare the Vegetables:

• Preheat your oven to 180°C.
• Peel and slice the carrots and onion. Slice the leek as well.
• Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until they are slightly tender. Set aside.

Prepare the Filling:

• In a blender or food processor, combine the tofu, cooked chickpeas, olive oil, nutritional yeast, La Fondue Vegan, water, and salt.
• Blend until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.

Assemble the Tart:

• Roll out the chilled dough on a floured surface to fit your tart mold.
• Place the dough into a well-greased tart mold, pressing the edges down firmly with a fork to ensure they stay in place.
• Pre-bake the crust at 180°C for 15 minutes with pie weights (use rice or beans if you don’t have weights). Then, remove the weights and bake for an additional 10 minutes.

Fill and Bake:

• Pour the prepared filling into the pre-baked crust.
• Layer the roasted vegetables on top of the filling, alternating for an even distribution.
• Garnish with sage leaves and add extra spoonfuls of La Fondue Vegan.
• Bake at 180°C for 1 hour, or until the top is golden and the filling is set but still slightly jiggly in the center.

Finish:

• Remove the tart from the oven and allow it to cool before slicing.