Pre-heat the oven to 180C/160C Fan/Gas 4.
Lightly grease the tartlet cases with coconut oil and line with baking parchment.
Mix all the pastry ingredients together (either by hand or in an electric mixer). Lightly press the mixture evenly into the tins working your way outward and up the sides to create an even base. Prick the base of pastry cases with a fork so that air can escape.
Blind bake the cases for 10-15 minutes by placing a sheet of baking parchment over the top of the quiche bases and evenly distribute the baking beans* on top of the baking parchment ensuring they cover the entire surface and sit against the pastry sides. Remove the baking beans and bake for further 10-15 minutes until the pastry is golden brown.
Meanwhile make the filling.
Heat a large frying pan on a medium heat with half the olive oil.
Add the onions to the pan and cook them until they start to soften. Add in the garlic, thyme and cook for a further 2 minutes then transfer to a bowl.
Using the same pan, add other half of the olive oil, place the leeks and shallot halves evenly around the pan, adding a splash of water gently cook the vegetables on a medium heat until softened and starting to caramelise. Then turn the vegetables over and cook through on the other side (about 5 minutes each side) and set aside.
Next mix the chickpea flour with the water, adding the water slowly to prevent lumps forming. In a medium sized saucepan, add the chickpea mix and heat beating continuously until thickened and the flour cooked through (approximately 10 minutes). Add the onion mixture, nutritional yeast, black salt and black pepper, stir, taste and adjust the seasonings to your taste.
Spoon the chickpea mixture evenly in the tart cases then place the pieces of shallot and leeks across the top.
Bake for 15-20 minutes or until lightly golden on top and the filling feels set. The quiches will keep for 3 days refrigerated, just refresh in a moderately heated oven for 10 minutes.