1 roll of vegan puff or shortcrust pastry, 100g small cauliflower florets, 1 small can of chickpeas, ½ sweet pepper (diced), turmeric, cumin, cayenne pepper, 1 to 2 pots of De Hobbit Carrot-Ginger spread, olive oil, salt and pepper To garnish: watercress or other shoots
Divide the pastry over four small baking moulds (diameter 10 cm) and blind bake the pastry according to the directions on the packaging. In the meantime mix the small cauliflower florets with a little olive oil, a teaspoon of turmeric and a pinch of salt and pepper. Mix the chickpeas and sweet pepper with olive oil, a pinch of cayenne pepper and half a teaspoon of cumin or more to taste. Lay the spiced cauliflower, sweet pepper and chickpeas on a baking tray lined with baking paper. Place in a preheated oven at 200°C and roast until the cauliflower is al dente and the chickpeas have a crunchy texture. Spread a large tablespoon of De Hobbit Carrot-Ginger spread over the blind-baked pastry. Fill the remainder of the moulds with the cauliflower, sweet pepper and chickpeas. Place the filled moulds in the oven for another five minutes until piping hot. Garnish with watercress or other shoots for a fresh and spicy touch.