Vegan tomato quiche

Dough:

• 250 gr spelt flour
• 120 gr butter (vegan)
• 1/2 tsp salt
• 60 ml water (cold)
• 2 Tbsp sesame seeds

Filling:

• 300-350 gr fresh cocktail tomatoes
• 1 garlic clove
• Fresh herbs such as thyme (basil, oregano, rosemary)
• 2 Tbsp soy flour mixed with 5 Tbsp water
• 400 gr silken tofu (drained)
• 20 gr Olive oil
• 1 Tbsp starch
• 2 Tbsp yeast flakes
• ½ - 1 tsp salt
• Pepper
• Nutmeg
• 2 Tbsp breadcrumbs

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