Vegan Rustic Vegetable Tart
Discover the wholesome delight of this Vegan Rustic Vegetable Tart, a crowd-pleasing dish that's as visually stunning as it is flavorful. Crafted with a flaky, homemade crust made from whole wheat and almond flours, and enriched with cold coconut oil, this plant-based tart serves as the perfect canvas for vibrant, sautéed vegetables. Zucchini, bell peppers, mushrooms, cherry tomatoes, and baby spinach are infused with garlic, onion, and aromatic fresh thyme, creating a savory filling packed with color and nutrients. Finished with a sprinkle of nutritional yeast for a cheesy hint and garnished with basil for a burst of freshness, this easy-to-assemble tart is baked to golden perfection. With just 30 minutes of prep and 40 minutes of cook time, it’s a versatile showstopper ideal for brunch, lunch, or dinner. Serve this rustic vegetable tart warm and savor the harmony of crisp crust and tender, seasoned veggies in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups almond flour
- 1 teaspoon salt
- 0.5 cups cold coconut oil
- 4 tablespoons ice-cold water
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, sliced
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1 tablespoon fresh thyme
- 3 tablespoons nutritional yeast
- 2 tablespoons fresh basil, chopped
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
To make the crust, combine whole wheat flour, almond flour, and salt in a large bowl. Cut in the cold coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the ice-cold water gradually, mixing with a fork until the dough starts to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sliced onions, and sauté for 3-4 minutes until the onions are translucent.
Add sliced zucchini, red bell pepper, and mushrooms to the skillet. Cook for another 5-7 minutes until the vegetables are tender.
Stir in cherry tomatoes and baby spinach, cooking for another 2-3 minutes until the spinach is wilted. Season the vegetable mixture with fresh thyme, nutritional yeast, and black pepper, then remove from heat.
Roll out the chilled dough on a floured surface into a rough circle about 12 inches in diameter. Transfer it to a parchment-lined baking sheet.
Evenly spread the vegetable mixture over the dough, leaving a 2-inch border around the edge. Fold the edges of the dough up and over the filling to create a rustic tart edge.
Bake the tart in the preheated oven for 30-35 minutes, until the crust is golden brown and crisp.
Remove from the oven and let cool slightly. Garnish with fresh basil before slicing and serving.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 22.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 313 mg | 24% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2747 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
