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Time
60 min
Serving
6 persons
Calories
0
This is a delicious, easy to make, plant-based tart that's perfect for Christmas dinner or any meal during the holiday season. It's rich in flavors, nutritionally balanced, and ensures to delight both vegans and non-vegans alike. The roasted veggies coupled with a beautifully flakey vegan pie crust makes it irresistible.
Ingredients
- For Tart Shell::
- All-purpose Flour (gluten-free): 2 cups
- Coconut Oil (solid form): 0.5 cup
- salt: 0.5 tsp
- water: 4 Tbsp (cold)
- For Filling::
- 1 Red Bell Pepper (cut into slices):
- 1 Yellow Bell Pepper (cut into slices):
- 1 Courgette (cut into slices):
- 1 red Onion (cut into slices):
- cherry tomatoes: 1 cup
- garlic (minced): 3 clove
- Salt and Black Pepper (to taste):
- Fresh Basil Leaves: (optional)
- olive oil:
- Method::
- Prep Tart Shell::
- Combine flour and salt.:
- Add solid coconut oil and mix until the mixture turns crumbly.:
- Gradually add cold water, knead into a dough.:
- Roll out the dough and press it into a tart pan.:
- Prick the base with a fork and refrigerate for 15 minutes.:
- Bake Tart Shell::
- Preheat oven to 200C/400F.:
- Bake the tart shell for 15 minutes until slightly golden. Set aside.:
- Prep Filling::
- In a large bowl, toss all the vegetables, garlic, salt, and pepper with olive oil.:
- Roast the vegetables at 200C/400F for 15-20 minutes until they are soft.:
- Assembling::
- Fill the pre-baked tart shell with the roasted vegetables.:
- Bake at 200C/400F for 15 minutes.:
- Garnish with fresh basil before serving.:
- Your delicious Vegan Christmas Vegetable Tart is ready. Enjoy warm!:
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