Vegan tomato quiche

For the base of the quiche, mix flour with water, salt and margarine. Knead well and cover the dough with cling film and leave in the refrigerator for 30 minutes.
Wash tomatoes, remove stalks, cut into halves and let them drain in a strainer. Coat baking dish with olive oil and dust with flour. Preheat oven to 200°C (fan oven 180°C). Roll out the chilled dough on a floured surface to a size a little bigger than the baking dish. Place dough in the baking dish, form a rim of about 1 cm and prick the dough several times with a fork. Let it bake on the middle rack for about 10 minutes.

For the topping, stir Silken Tofu, olive oil, salt, curcuma, nutmeg and starch into a smooth paste, using a hand blender. Season well with pepper and herbs de Provence. Pour the mixture into the pre-baked dough dish and distribute evenly. Press the tomatoes, curved-side up, into the Silken Tofu mixture. Bake on middle rack in preheated oven for 20 minutes at 200°C (fan oven 180°C), then turn down the temperature to 175°C (fan oven 155°C) and bake for another 15 minutes. Let it cool, cut into portions and enjoy warm.