Preheat the oven to 180°C/Gas Mark 4. 

To make the pastry, add the flour and butter to a food processor and pulse until the mixture resembles breadcrumbs. Transfer the mixture into a large bowl, add the water and bring together with your hands, being careful not to overwork the pastry. If the pastry seems too wet, add a little more flour. If it’s too dry, add a little water. Once the pastry is formed, wrap in clingfilm and refrigerate for 20 minutes. 

Remove the pastry from fridge, roll out 5mm (¼in) thick and use it to line a 20cm (8in) tart case. Prick the bottom with a fork and blind bake for 10 minutes.

For the bacon bits, mix the tofu pieces with the tamari, liquid smoke, smoked paprika and maple syrup. Allow to marinate for 30 minutes. Once marinated, heat the oil in a frying pan over a medium-high heat, then fry the tofu pieces for 4-5 minutes until crispy.

To make the filling, add the tofu, milk, gram flour, nutritional yeast, herbes de Provence, kala namak and turmeric to a food processor, blending until smooth. Stir in the cheese and bacon bits and season to taste. Pour the mixture into the tart case and bake for 25-30 minutes until set and golden on top.