Caramelised Leek & Onion Quiche

Method

1. Start by soaking the cashew nuts - put into a heatproof bowl and add 1 cup (250ml) boiling water. Set aside for at least an hour (you can also soak these overnight if you're super organised!)
2. While they're soaking, make the pastry - put the flour, salt and dairy-free spread into a large bowl and rub the spread between your fingers, working it into and dispersing evenly through the flour (see note)
3. Add 3 tablespoons of cold water and bring the mixture together to form a dough. If it's too dry add a splash more water a little at a time. You want to make it into a dough using a light touch - over-handling and over-mixing is what makes the finished pastry tough!
4. Once you have a smooth dough wrap in cling film and put in the fridge for 30 minutes
5. While that's resting put the washed leeks, onions, garlic and a drizzle of oil into a small frying pan and gently saute for 10-15 minutes, stirring frequently until golden. Set aside to cool
6. After the pastry has rested for 30 minutes unwrap and roll out on a lightly floured surface - you want to roll it out fairly thinly
7. Use a plate or something larger than your tins to cut out circles from the pastry. Lift the circles into your tin and carefully push with floured fingers tightly into the tin
8. Put the tins on a tray (or two) and put in the freezer for half an hour
9. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
10. Take the tins out of the freezer and put into the oven for 10 minutes
11. While they're cooking, finish the filling - put the soaked cashews and water into a blender along with the pea flour, nutritional yeast, almond milk, cumin, salt and pepper
12. Whizz until completely smooth then stir into the pan with the leek mixture and mix well
13. Remove the tart cases from the oven and evenly divide the mixture between them
14. Add 3 small spoonfuls of goat's cheese to each tart then put back in the oven for a further 25 minutes until set and golden
15. These are delicious both fresh from the oven and cold the next day (or two). They also freeze really well if you're batch making!