Stunning colours and sweet and salty flavours make a pretty combination for this centrepiece tart. Serve warm with a watercress salad.
For the chive pastry:
- 225g (2¼ cups) plain flour, plus extra for dusting
- 115g (1/2 cup) dairy-free butter
- 1 tsp sea salt flakes
- 2 tbsp fresh chives, finely chopped
- 2 tbsp cold water
For the filling:
- 2 small, cooked beetroot (not pickled), cut into wedges
- 150g (1/2 cup) non-dairy feta alternative
- 1 onion, peeled and cut into wedges
- 90g (1 cup) gram flour
- 600ml (2½ cups) water
- 2 tsp bouillon powder
- 4 tbsp nutritional yeast
- 1 tsp kala namak (black salt)
- 1 tbsp fresh thyme, leaves only
- 55g (¼ cup) baby spinach, washed
- Black pepper, to taste
You will also need:
- A 23cm, loose bottomed tart tin
- Preheat the oven to 180°C/350°F/ Gas 4. To make the pastry, sift the flour into a bowl and stir in the salt and chives. Add the butter to the bowl and rub it into the flour mixture until you have a fine breadcrumb texture. Quickly mix in the water and bring the pastry together with your hands. Knead very briefly, wrap the dough in cling film and transfer to the fridge for 10 minutes.
- To make the filling, place the onions in a baking dish and drizzle with oil. Season and bake for 10 minutes until slightly softened.
- Measure 240ml (1 cup) of water into a jug and whisk in the gram flour. Add the rest of the water to a saucepan and add the bouillon, nutritional yeast, black salt and thyme leaves. Bring to a simmer and slowly whisk the gram flour mixture into the stock in the saucepan, whisking all the time. Continue to cook until you have a very thick filling. Stir in the spinach and some black pepper.
- Dust a worktop with flour and roll out the pastry to fit your tin. Drape it over the tin and press into the edges to line it. Leave a little excess around the edges to allow for shrinking. Line the pastry with baking paper and dried beans, transfer to the oven and bake for 20 minutes.
- When the pastry is cooked, remove it from the oven (leave your oven on) and fill with the chickpea mixture. Arrange the onion wedges, beetroot and tofu feta on the top so that they are slightly submerged. Sprinkle over some extra thyme and place the tart back into the oven for 30 minutes. After this time, brush the top of the tart with a little oil and cook for another 5 minutes.
- When the tart is cooked, remove from the oven and allow to partially cool and firm up before slicing.
Per serving (165g) Calories: 362, Carbohydrates: 47g, Sugars: 4.1g, Salt: 1.9g, Fat: 15.4g Saturates: 6.9g, Protein: 9.4g
Taken from November 2018 (Issue 44) Vegan Life Magazine