Vegan tomato quiche

Dough:

• 250grspelt flour
• 120grbutter vegan
• 1/2tspsalt
• 60mlwater cold
• 2Tbspsesame seeds

Filling:

• 300-350grfresh cocktail tomatoes
• 1garlic clove
• Fresh herbs such as thyme basil, oregano, rosemary
• 2Tbspsoy flour mixed with 5 Tbsp water
• 400grsilken tofu drained
• 20grOlive oil
• 1Tbspstarch
• 2Tbspyeast flakes
• ½ - 1tspsalt
• Pepper
• Nutmeg
• 2Tbspbreadcrumbs

Dough

1. Knead all ingredients well and place in fridge for 30 minutes

Filling

1. Put all ingredients, except the fresh herbs, in a mixer and mix well until it becomes smooth
2. Chop the fresh herbs well and add to the glaze
3. Wash cocktail tomatoes and cut in half
4. Put the dough into a greased quiche pan, pierce with a fork and sprinkle 2 Tbsp breadcrumbs on it
5. Place the raw tomatoes on it and pour the glaze all over them
6. Bake at 180°C (356°F) for 40-50 minutes