Serves 2
Pastry:
6oz/175g
wholemeal flour
3oz/75g dairy-free margarine
½level tsp / 2.5ml
salt
2tbsp/30ml cold water
3tsp/15ml fresh lemon juice
Roll out and line an 8 inch flan case with the pastry.
Line with a piece of baking parchment, and cover with ceramic cooking beans or
dry rice.
Cook for 15 minutes at 200°C/400°F/Gas Mark 6.
Remove from the oven and cool for a few minutes before removing the ceramic beans
and parchment.
Filling:
1lb
broccoli/calabrese
1oz/25g wholemeal flour
1oz/25g dairy-free margarine
pinch of ground white pepper
1tsp/5ml English mustard
2 pint/300ml oat milk
1tsp/5ml fresh lemon juice
2 rounded tbsp/30ml ground almonds
pinch of grated nutmeg
1tbsp/15ml
flaked or chopped almonds
Wash and trim broccoli and cut into even florets.
Either place in a steamer with lid over boiling water for a few minutes until
tender, or place in a small amount of boiling water in a pan and boil for about
4 minutes only.
Drain, refresh under cold running water and drain again.
Put the flour, margarine, pepper, mustard and oatmilk into a pan over a medium
heat, and whisk everything together and cook for 2 minutes to make a thick sauce.
Take the pan off the heat, add the lemon juice, ground almonds and nutmeg and
stir well.
Place the broccoli florets evenly into the empty flan case, pour on the sauce,
and sprinkle the almonds on.
Bake for a further 15 minutes as before.
Serve with grilled tomatoes and runner beans, or a beetroot and apple salad with
watercress.
Do not freeze.
Recipes
Kathy Silk © 1996
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