Savoury tofu quiche

Pastry

• 230 g spelt flour
• 60 g plain flour, plus extra for dusting
• ¼ tsp salt
• 1 sprig fresh rosemary, leaves only
• 1 sprig fresh thyme, leaves only
• 100 g dairy free margarine
• 100 g almond milk

Filling

• 100 g cherry tomatoes, cut into halves (optional)
• 100 g canned baby beetroot, drained and cut into pieces (1 cm - see Tips)
• 2 garlic cloves
• 150 g leek, white part only, cut into pieces
• 30 g olive oil
• 350 g firm tofu, cut into pieces (3 cm)
• 150 g almond milk
• 2 tsp nutritional yeast
• 2 pinches ground black pepper
• 3 tsp onion salt
• 3 tsp dried basil
• 100 g frozen broad beans, thawed and shelled
• 1 sprig fresh basil, leaves only, for garnishing