Warm Autumn Tart

 

Serves 4

Preparation:  1 hour

Cooking Time:  c. 25 mins

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This is a VEGAN 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 cannot wait to try it out on friends and 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.

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.

 

 

Tart Crust

120 g (1 1/4 cup) chickpea flour (I used Buckwheat Flour)

90 g (2/3 cup) almond flour

40 g (4 tbsp) potato, tapioca or corn starch

2 tbsp fresh thyme, chopped

1 tsp sea salt and black pepper

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

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

 

 

Autumn 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)

3 small kale leaves, stems removed and chopped (I used one third of a shredded Sweetheart Cabbage)

Juice of one lemon

 

 

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AND THIS IS WHAT YOU DO........

 

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