It’s kinda hard to find a savoury vegan tart when you’re out and about. Pies yes, tarts not so much.
There’s something seriously comforting about a small, hot savoury tartlet bursting with flavour, paired up with a sweet chutney, a rainy day and a good book.
Luckily they’re not difficult to make or adapt to your old favourite quiche combos (spinach-tomato, pear-walnut, leek-mushroom).
If you’re as old as me and once stomped around Cuba street in Wellington then you may have eaten at the Amrita restaurant – a vegetarian refuge.
Their cookbook (now long gone) gifted me this supremely easy way to make a quick pie crust that I use to this day.
Ingredients
CRUST
1 cup wholemeal flour
1 cup rolled oats
1/4 cup oil
1/4 cup water
Mix the drys together. Mix the wets together. Mix both together. Press into tarts pans or lined muffin trays and pop in the fridge.
FILLING
2 leeks, white part only, sliced thinly
2 Tbl olive oil
20g dried porcini mushrooms, soaked 20 minutes
1 tsp salt
1 Tbl fresh thyme, chopped
1 block tofu
1/2 cup plant milk
3 Tbl nutritional yeast
Preheat the oven to 375.
In a heavy skillet, sauté leeks in olive oil, until tender. Drain mushrooms. Add to the sauté and sprinkle with 1/2 tsp salt, sauté until tender about 5 minutes. Mix in the thyme and cool.
Combine the tofu, plant milk, nutritional yeast and remaining salt and process or blend. Pour the tofu mixture into the mushrooms and mix together, then spoon into prepared cases.
Bake for 30 minutes, until the filling is set and browning on top. Let the tarts stand for ten minutes before removing from the pans.
You may also like:
This stuffed frittata made with chickpea flour.
