Pumpkin and Leek Pie
[Vegan]

For the Base:

1. Mix the flour with the salt and oil. Mix together adding just enough white wine to obtain a smooth and elastic dough.
2. Cover with plastic wrap and let it rest in the refrigerator for about 30 minutes.

For the Filling:

1. Slice the leek in thin rings including the green part and let it simmer covered over low heat for about 8/10 minutes in a pan with the oil, 1 pinch of salt and the sprig of thyme.
2. Remove the pumpkin peel, cut it into pieces and steam it until it is tender, then mash it with a fork.
3. Put the leek and pumpkin in a bowl, add the vegetable cream, the nutritional yeast flakes, salt and pepper to taste.

To Assemble:

1. Grease the tart mold and spread the dough with your hands, also covering the edges.
2. Prick the dough on the bottom with a fork and sprinkle with breadcrumbs.
3. Pour the filling and level it well with a spatula.
4. Fold the dough on the edge inwards, sprinkle with grated lemon peel.
5. Cook in a hot oven at 375°F for about 15-20 minutes (the filling should be set and the dough should be golden).
6. Cut it warm.