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!
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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 |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 632 mg | 13% | |
*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.
