3oz (85g) wholemeal flour
3oz (85g) self-raising flour
3oz (85g) hard vegan margarine, roughly cubed
salt to taste
a little water
1 tbsp olive oil
1 large red onion, chopped
2 tbsp vegan margarine
1lb (450g) field mushrooms, chopped
4oz (110g) vegan Cheddar-style 'cheese', grated
4 tbsp snipped fresh chives
250ml carton soya cream
To make the pastry add the firstflour, margarine and salt to the processor bowl and process at high speed to obtain a breadcrumb-like texture. Reduce speed and slowly dribble in the water until the dough forms a large ball. Remove from the processor and knead manually for a couple of minutes until the dough feels moist but not sticky. Set aside for a few minutes.
Form into a ball and roll out to about a 12 (30cm) round, then fit into the flan dish. The case should be pre-baked at 220C for 10 minutes before filling.
To make the filling fry the onion in the oil till beginning to brown. Set aside. Cook the chopped mushrooms in the margarine over medium heat till they begin to release their own juices. Turn up the heat and cook to near-dryness.
Mix together the onion, mushrooms, 2/3 of the 'cheese' and the chives and fill into the pastry case, smoothing down evenly to the edges. Top with the remaining 'cheese' then pour the soya cream over the filling carefully, ensuring that it fills the gaps evenly. Top with the Parmazano and bake for 25 minutes at 200C.
Recipe kindly supplied by Ian Anderson from his Padley Wood website.