Evan G List, the vegan Dede, complained to Cash Cow that most of the recipes have dairy products in them. It’s either butter, milk or both. He doesn’t eat that stuff. Cash Cow said she was raised on it and she wouldn’t like to miss it, though she herself is vegetarian. Then Mouse came along carrying a plate and said that while she doesn’t eat much she does eat everything. That is just her nature. Evan G looked at her in disgust. Mouse explained she comes from a long line of church mice. Her family was so poor they had to eat what they could find. She still appreciates food and is grateful for what she gets. “It’s lucky if you have a choice” she added. “But but you know, if you don’t want to eat dairy, you can make a short pastry with oil instead of butter. I’ve just tried it and here is the result.” She pointed at a slice of quiche on her plate.
It did look delicious. “What’s on it?” Evan G asked suspiciously.
“Left overs from last night’s dinner again. We had mashed potatoes with garden vegetables. But there wasn’t enough left over, so I put sliced tomato on top of the left overs, added two eggs and sprinkled grated cheese over it.”
“Here we go again” said Evan G. “There is cheese and egg on it. No, not for me, thank you.”
“I mean, the base is vegan” said Mouse. “You can choose your own topping. Whatever you like to eat.”
1 cup of flour, 1/4 cup of oil, 1/2 teaspoon of salt (optional), cold water.
1 tart baking tray. The dough is enough for a 12cm x 35cm rectangular tray.
Preheat the oven to 200oC
Place the flour on a flat surface, mix in the salt if you use salt. Pour in oil little by little and work into the flour with your fingertips. It will look like fine semolina when you are done. Add a little cold water and knead. Add only as much water needed to make the dough stick together nicely. Let it rest in the fridge for half an hour or so.
Note: Mouse made the dough after breakfast and left it in the fridge till lunch time. An oil-based dough doesn’t go as hard as one made with butter when it is left longer in the fridge.
Roll out the dough and place on the tart baking tray. Press the dough up the sides to get a bit of a lip at the edge. This prevents the filling from seeping out. Add your choice of filling.
Bake for 20 to 25 minutes.