Preheat the oven to 180 °C/ 160°C/ for fan assisted oven.
To prepare the pastry, add the ground almonds, chickpea flour, nutritional yeast, salt and pepper to a mixing bowl. Stir to combine.
Add the melted coconut oil and rub the mixture together with your fingers.
Slowly drizzle in the water a little at a time, kneading until well combined and a dough forms. Add more or less water as required to get a dough consistency.
Press the dough into the base and sides of a 7-inch loose bottom tart tin, so that it is an even thickness.
Transfer to the oven to bake for 10 minutes whilst you prepare the filling.
Add the chickpea flour, salt and pepper, and nutritional yeast to a mixing bowl. Stir well to combine.
Add the water and whisk together until smooth. Set aside.
Melt the coconut oil in a frying pan over a low/ medium heat. Add the broccoli, leek, onion, rosemary and garlic. Sweat gently for 6-7 minutes to soften.
Spoon the vegetable mixture into the base of the part cooked pastry case. Pour over the chickpea custard so that everything is covered in an even layer.
Transfer to the oven and bake for 25 minutes until cooked through and golden brown. Set aside to cool a little before serving.