Warm Autumn Tart

Serves 4
Preparation:  1 hour
Cooking Time:  c. 25 mins

​
This is a Guest Recipe from Green Kitchen Stories and I feel so excited about discovering this fantastic new recipe as we think it is absolutely delicious and is a very popular meal with our family.

It is Vegan although you could substitute the vegan pastry recipe for a traditional wheat flour based short crust pastry recipe and obviously, one can substitute the vegetables for other seasonal produce such as home grown beetroot.

The combination of the Chantenay carrots with the Sweet Potato gives the filling a wonderful flavour and no need to add extra herbs or spices.

​

I also have made this dish substituting the sweet potato with two medium sized beetroots and cooking the mushrooms separately (I did this using butter and garlic) and then putting these on top of the finished dish with the coriander, which added terrific extra flavour - this was a massive success!
 

Tart Crust

​

• 120g (1 ¼ cup) chickpea flour (I used Buckwheat Flour)

• 90g (⅔ cup) almond flour

• 40g (4 tablespoons) potato, tapioca or corn starch

• 2 tablespoons fresh thyme, chopped

• 1 teaspoon sea salt and black pepper

• 6 tablespoons coconut oil (a little extra for the tart pan)

• 6 tablespoons ice cold water (you may need to add more than this)

 

 

For the Filling

​

• Coconut oil or olive oil for frying

• 1 small red onion, finely chopped

• 2 fresh sprigs of rosemary

• 1 leek, thinly sliced (use the green leaves as well)

• 500 g fresh baby carrots, divided lengthwise (I used Chantenay Carrots)

• 1 small sweet potato, thinly sliced (I used a large Sweet Potato and roasted half, cubed in olive oil and seasoning in a separate roasting tin)

• 1 small romanesco, cut into smaller pieces (I used half a large cauliflower)

• Box of Chestnut Mushrooms (I have also used Shitake as in the top image)

• Large knob of butter or use coconut/olive oil

• 3 large cloves garlic, crushed

• One third of a shredded Sweetheart Cabbage

• Juice of one lemon

• Chopped fresh Coriander leaves as optional garnish.  (or you could use parsley)

 

Method
 

1. Preheat the oven at 400°F/200 C°.
    

2. Making Almond Crust: Combine all dry ingredients in a bowl.
    

3. Add coconut oil and ice cold water. Using your hands, work dry ingredients towards the center until dough forms. Gather dough into a ball, wrap in plastic, and chill for 30 min.   I used my Magimix and this did the job.    
    

4. Press the dough evenly onto bottom and up sides of a large tartlet pan.   Trim dough flush with edge of pans. Prick bottom with a fork to prevent it from bubbling as it bakes. Bake until golden, about 15-20 minutes.
    

5. Prepare the filling.  Making Autumn Filling: Prepare vegetable. Heat oil in a large frying pan or wok over medium heat.
    

6. Add onion and rosemary, cook until turning light brown.
    

7. Then add leek, carrots, sweet potato and romanesco or cauliflower. Cook until brightly colored and starting to turn golden brown, but still crispy. This should take about 5 minutes.  If you prefer the vegetables a little softer, then cook for longer, which makes for a slightly juicier filling.
    

8. Add mushroom and cook for 2 or 3  more minutes, then add kale/cabbage and lemon juice, and set aside.
    

9. Alternatively,  cook the sliced mushrooms separately with either butter or oil and plenty of crushed garlic and add this on top of the vegetable tart and a final garnish of coriander or parsley.
    

10. Serving Autumn Tart:   When the tart is done, remove from oven, let cool a few minutes. Fill the tart with the Autumn Filling and serve!
     

11. It is delicious as it is for a simple supper, if entertaining, then simply serve with other vegetables of your choice.