150g plain flour

50g wholemeal or rye flour

100g hard vegan butter (Naturli or Flora) - diced

2 tablespoons olive oil

150g mushrooms - sliced

150g wild garlic or spinach - chopped

Sea salt

Freshly ground black pepper

300g firm tofu

3 tablespoons nutritional yeast

1 teaspoon miso

½ teaspoon salt

½ teaspoon turmeric powder

½ teaspoon baking powder

1 tablespoon self raising flour

Cherry tomatoes - halved

Mix the flours in a bowl, then rub in the diced butter with your fingertips until the flour and butter become the consistency of breadcrumbs. Add a little cold water and mix gently to form a dough. Wrap in cling film and leave to rest in the fridge for 15 minutes

Heat the oven to 180ᵒC

Roll out the pastry and line a 22cm flan dish. Place a piece of parchment or greaseproof paper on top, then cover with baking beans, rice or leftover pastry to weigh it down

Bake for 15 minutes until the edges of the pastry start to brown. Remove the baking beans and parchment and return to the oven for 5 minutes to dry out the base

Heat the olive oil in a frying pan, then fry the mushrooms until browned before adding the chopped wild garlic or spinach. Continue frying and gently stirring until the leaves have wilted and the liquid has evaporated. Season and leave to cool

Place the tofu, nutritional yeast, miso, salt, turmeric, baking powder and flour into a food processor and blend until very smooth. If the mix is very firm, add a little soy milk

Combine the mushrooms and tofu, then tip into the pastry crust and smooth. Top with the halved cherry tomatoes, then bake for 30-40 minutes until the middle no longer wobbles

Remove from the oven and leave to rest for 5 minutes before taking out of the flan dish and serving