Instructions
1-Start by making the pastry: Start by making the pastry. Place the flour and salt in a large bowl and mix well. Add the cold, cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
2-Gradually stir in enough cold milk to: Gradually stir in enough cold milk to bring the pastry together into a ball. Shape the pastry into a disc (don’t knead it), wrap and refrigerate for about an hour until firm enough to roll out.
3-Roll the pastry out on a lightly: Roll the pastry out on a lightly floured surface into a circle big enough to line a 23 cm/9 in round pie dish. Press the pastry right into the corners then trim off the excess.
4-Prick the base of the pastry shell: Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
5-Line the pastry case with baking parchment,: Line the pastry case with baking parchment, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up.
6-Bake for 20 minutes then remove the: Bake for 20 minutes then remove the parchment and baking beans and return the tart shell to the oven for a further 10 minutes until very pale golden. Remove from the oven and set aside.
7-Place the cherry tomatoes in a roasting: Place the cherry tomatoes in a roasting tin and drizzle with a little olive oil. Roast for 15 minutes.
8-Cook the spinach in a large pan: Cook the spinach in a large pan until wilted. Allow to cool then use your hands to squeeze as much liquid as possible out of it. Roughly chop the spinach and finely chop the basil. Place in a large bowl along with the dried oregano.
9-Place the silken tofu, chickpea flour, nutritional: Place the silken tofu, chickpea flour, nutritional yeast, garlic and onion powders, mustard, salt, olive oil, miso paste, lemon juice, milk and a good grinding of black pepper into a blender.
10-Blend until smooth, scraping down the sides: Blend until smooth, scraping down the sides as necessary. Pour into the bowl with the spinach and stir until well combined.
11-Pour the filling into the baked pastry: Pour the filling into the baked pastry case and press the tomatoes gently into the top.
12-Bake for 45 minutes until golden and: Bake for 45 minutes until golden and set. Allow to cool for half an hour before serving.