Instructions

1. Pulse all-purpose and chickpea flour, salt and shortening in a food processor into crumbs. Then gradually add ice cold water and continue pulsing until you form a dough ball.
2. Wrap the dough into a cling film and put in a fridge for 30 minutes.
3. Meanwhile thinly slice the summer squash. Sprinkle it with salt and place into mesh strainer for 15 minutes.
4. Make vegan tofu ricotta by blending drained tofu with nutritional yeast, garlic, lemon juice and zest, olive oil, salt, onion powder and plant-based milk in a food processor until super smooth.
5. Preheat oven to 400°F (200°C).
6. Take the dough out of the fridge and place it onto a piece of parchment paper or silicon mat. Roll it out to a 12-inch circle. Transfer the dough along with a parchment paper onto a baking tray.
7. Using a spatula, spread tofu ricotta over the dough, leaving about a 1-1 1/2 inch border. Pat dry summer squash rounds and put then on top of tofu ricotta, slightly overlapping. Sprinkle with freshly ground black pepper and drizzle with a little bit of olive oil.
8. Gently fold over the pastry edges and brush them with plant-based milk.
9. Bake for 35-40 minutes or until golden brown. Best to be served warm.