This vegan vegetable tart is practically effortless to make and gorgeous to behold.
This recipe makes two generous rectangular tarts, and is a festive offering for a vegan Easter menu, Mother’s Day, or any springtime occasion.
About puff pastry: Puff pastry isn’t the healthiest item in the world, admittedly, but for special occasions, it transforms simple ingredients into something fun and incredibly yummy.
Use a name brand (these are most often vegan, though it doesn’t hurt to check the ingredients) of puff pastry, and make sure to give it a good 45 minutes to an hour to thaw out—not less, and ideally, not much more.
Recipe is from Vegan Holiday Kitchen by Nava Atlas.
Vegetable variations: Feel free to vary the vegetables according to your preference, what’s in season, and what you have on hand. Zucchini, summer squash, broccoli, tomatoes, and leafy greens are all good options to explore.
- 2 sheets frozen puff pastry
- 2 tablespoons olive oil
- 1 medium-large red onion, quartered and thinly sliced
- 4 cloves garlic, minced
- 1 medium red bell pepper, cut into thin strips
- 16 asparagus spears, bottoms trimmed, cut into 2-inch sections
- 4 ounces cremini mushrooms, cleaned, stemmed, and sliced
- 4 to 5 ounces baby spinach
- 1/2 cup thinly sliced sun-dried tomatoes (oil-cured or not, as preferred)
- 2 teaspoons Italian seasoning blend, (or a combination of dried oregano, thyme, and basil)
- Salt and freshly ground pepper to taste
- 4 ounces vegan mozzarella cheese shreds
- Thaw the puff pastry sheets for 45 minutes to an hour before using. Carefully unfold and arrange on two parchment-lined baking sheets.
- Preheat the oven to 400º F.
- Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat. until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the bell pepper, asparagus, and mushrooms to the skillet. Cover and cook for 2 to 3 minutes, lifting the lid to stir occasionally, just until the asparagus turns tender-crisp.
- Add the spinach and dried tomatoes. Cover and cook just until the spinach wilts down, 1 minute or less. Remove from the heat and season to taste with the seasoning blend, salt, and pepper.
- Sprinkle the cheese evenly over the surface of the puff pastry. Distribute the vegetable mixture evenly over the surface of the pastry, then create a little lip by folding all four edges over just about a half inch.
- Bake for 15 minutes, or until puffed and golden. Allow to stand for 5 minutes. Cut each into 6 sections, then serve.
This recipes is so flexible in terms of varying the produce. Try broccolini, or broccoli rabe in place of the asparagus. Substitute baby arugula for the baby spinach, or use half of each.
Or, use kale, and give it a bit more time to wilt down. Or go really wild and use ramps, fiddleheads, dandelion greens, radishes and their greens—the possibilities are endless.
Amount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 112mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 4g
Nutrition data is always an estimate depending on program used to calculate and exact products used.
Planning a special occasion spring meal?
Here’s a salad that goes perfectly with this tart:
Photos: Susan Voisin, FatFreeVegan.com