Dairy Free Savoury Tart
A delicious, plant-based tart made with a dairy-free, flaky crust and savory vegetable filling. Ideal for lunch, dinner, or special occasions.
Yield: 6 Servings
Cost: $12 (cost may vary depending on ingredients)
Equipment
- Tart pan (9-inch round)
- Rolling Pin
- Mixing bowls
- Baking sheet
- Parchment paper
- Whisk
- Knife
- Cutting board
- Food processor (optional)
Materials
- 1 ½ cups almond flour for gluten-free crust
- 1/2 cup coconut oil for crust
- 1 tbsp ground flaxseed for egg substitute
- 2 tbsp water for flax egg
- 1/2 cup coconut milk for filling
- 1 cup fresh spinach for filling
- 1 cup mushrooms sliced (for filling)
- ½ cup tofu for creamy filling texture
- 2 tbsp nutritional yeast for cheesy flavor
- 1 tbsp olive oil for sautéing vegetables
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
Make the crust:
- In a mixing bowl, combine almond flour, coconut oil, and a pinch of salt. Mix until crumbly. Add 1 tablespoon of cold water and stir until dough forms.
Chill the dough:
- Press the dough into a tart pan, then refrigerate for 30 minutes to allow it to firm up.
- Prepare the filling: Heat olive oil in a pan over medium heat. Sauté the spinach and mushrooms until softened (about 5 minutes).
Blend the filling:
- In a food processor, combine tofu, coconut milk, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth. Stir in sautéed spinach and mushrooms.
Assemble the tart:
- Preheat the oven to 375°F (190°C). Take the tart crust from the fridge, and fill it with the vegetable-tofu mixture. Smooth the top with a spatula.
Bake:
- Place the tart in the oven and bake for 25 minutes or until the filling is firm and the crust is golden brown.
- Cool and Serve: Let the tart cool for 10 minutes before slicing and serving.
Notes
You can customize the filling by adding other vegetables like zucchini, peppers, or roasted tomatoes.
For a gluten-free version, ensure the crust is made with almond flour or other gluten-free options.
Leftovers can be stored in the fridge for up to 3 days and reheated for a quick meal.
This recipe is perfect for anyone looking for a healthy, plant-based meal that is both satisfying and versatile. It’s also a great option for those with dietary restrictions like lactose intolerance, vegan, or gluten-free diets.
For a gluten-free version, ensure the crust is made with almond flour or other gluten-free options.
Leftovers can be stored in the fridge for up to 3 days and reheated for a quick meal.
This recipe is perfect for anyone looking for a healthy, plant-based meal that is both satisfying and versatile. It’s also a great option for those with dietary restrictions like lactose intolerance, vegan, or gluten-free diets.