Bake broccoli mini tartlets:

• Preheat the oven to 200°F and line a baking sheet.
• In a food processor, add the all-purpose flour and vegan butter. Process until crumbs.
• In a mixing bowl, mix the all-purpose flour mixture, and Parmesan cheese and gently add the water. Knead until the dough forms. Set them aside.
• Meanwhile, blanch the broccoli florets and stalk for 2 minutes. Set them aside. In a skillet, add the butter and cook the leeks for 3 minutes or until soft.
• On the floured surface area, roll out and line the dough then form them into 5 tarts using a fork. Once formed, bake them for 10 minutes at 200°F; remove.
• Meanwhile, in a large mixing bowl, toss to combine the flax eggs, vegan cream, cooked leeks, and stalks, and season with black pepper and kosher salt.
• Spoon the mixture and add them to baked tartlets then topped with broccoli florets; repeat on the remaining baked tartlets.
• Bake them for 30 minutes or until the tartlets are golden brown.
• Serve warm and enjoy!