FOR THE PIE DOUGH (PATE BRISE):
Add flour to a bowl, then add vegan yogurt, salt, and vegan butter, mix to incorporate all the ingredients, and add little by little cold water, one teaspoon at a time. Keep mixing the dough. Do not overwork the dough, the gluten shouldn’t be developed in this case.
Once all is well incorporated, wrap the dough in a cling film, and put it in the fridge for at least 1 hour.
IP: For better results, all the ingredients for the pie dough should be cold, as well as the bowl and spoon/spatula you are going to use, this will provide a crumbly dough that will melt in your mouth!
FOR THE FILLING:
Shred the palm hearts with a fork forming thin ribbons. If the ribbons are too long, cut them in half or thirds. Set them aside.
Over medium heat, add olive oil to a pot, when the oil is hot, add the onions, and when the onions are golden, add the leeks, salt, and a sprig of thyme and sauté them until lightly golden.
Add the all-purpose flour, and sauté in medium-low heat for 5 -6 minutes.
Add plant-based milk, add nutritional yeast if you like a cheesy taste, add the shredded palm hearts, and stir delicately. Don’t forget black pepper. Turn off the heat.
IMPORTANT: It’s important to allow the filling to cool completely before distributing it in the pastry dough.
Remove the dough from the fridge, unwrap it and spread it in a baking dish, or quiche dish, pierce it with a fork all over, including the boards, add the filling and distribute it evenly, then add the cherry tomatoes, drizzle olive oil to the top of the quiche, add minced fresh parsley and bake it in a preheated oven at 190C / 374F for 25 to 35 minutes.