OGGS® Tartlets


  • 240ml OGGS® Whole Egg Alternative
  • 2 sheets of 1 block plant-based shortcrust pastry
  • 1 tbsp olive oil
  • 50g yellow onion, small dice
  • 3 garlic cloves, peeled, finely chopped
  • 70g broccolini, finely chopped
  • 360ml vegetable stock
  • 103g chickpea flour
  • 2 tbsp nutritional yeast
  • 80g plant-based smoked cheddar (we love Violife!)
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

1kg Less


Serves 6


  • 1

    Remove the shortcrust pastry from the fridge and allow it to warm up to room temperature, approximately 45 minutes.

  • 2

    Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Place a baking sheet in the oven to heat up.

  • 3

    If using a block of pastry; roll the pastry out thinly on a lightly floured surface.

  • 4

    Use the pastry to line six 12.5 cm wide flan tins. Prick the base of the pastry with a fork. Place in the fridge for 30 minutes to chill.

  • 5

    Line the pastry case with a sheet of crumpled baking paper and fill with ceramic baking beans.

  • 6

    Place on the hot baking sheet and bake for 15 minutes. Remove the lining paper and beans and bake for a further 5-10 minutes or until the pastry is lightly golden. Reduce the oven temperature to 190°C (170°C fan oven) Gas Mark 5. Set aside.

  • 7

    In a medium size frying pan, heat the olive oil over a medium heat. Add the garlic and onion to the frying pan. Gently cook until translucent, stirring frequently 4 – 6 minutes. Add the broccolini. Cook for a further three minutes. Remove from heat. Set aside.

  • 8

    In a medium bowl add the rest of the ingredients including the OGGS® Whole Egg Alternative. Whisk the ingredients together until no lumps remain.

  • 9

    Gently pour the mixture into the tartlet cases. Place in the oven and bake at 190°C for around 15 – 20 minutes or until golden and firm.

  • 10

    Remove from the oven, cool slightly and serve.