Kim-Joy Hewlett

Source note

Official partial method — only the published quiche component is included. Contemporary reporting confirms tofu faux mascarpone, coconut pastry and squirrel tartlets, but no measured tartlet method was published.

Ingredients

• Pastry: 250g plain flour, 2.5ml salt, 10ml light muscovado sugar, 150g room-temperature coconut oil and 80–100ml cold water
• Filling: 15ml olive oil, 1 red onion, 200g longstem broccoli, 280g soft tofu, 1.3ml turmeric, 1.3ml Indian black salt, 1 garlic clove, 30ml nutritional yeast, 5g basil and 5 baby plum tomatoes

Method

1. Rub coconut oil into flour, salt and sugar; add cold water to a soft dough, divide into four, roll and line 12cm tart tins. Chill 15 minutes.
2. Blind bake at 190°C/170°C fan for 10 minutes with foil and beans; remove them and bake 7–8 minutes more.
3. Fry onion and broccoli tips in oil for about 5 minutes. Mash tofu with turmeric, black salt, garlic, nutritional yeast and basil; fold in the cooled vegetables and season.
4. Fill cases, top with tomato, brush with oil and bake 20 minutes until set.
5. The squirrel-tartlet component remains unpublished and is not inferred here.

Baker’s tips

Drain the tofu well and cool the vegetable mixture before filling; the official quiche is the complete published component.