Vegan Tart

Vegan Tart

The chickpea flour, bell peppers, broccoli and even the sweet potatoes come together in this tart to give you an iron boosting lunch.

Serves 4-6


  • Filo pastry (make sure it is vegan)

For the vegetable filling:

  • 2 onions
  • 1 bell pepper
  • 2 small, sweet potatoes
  • A pinch of salt and pepper
  • 2 cloves garlic, finely chopped
  • Bunch of fresh dill leaves and stems, finely chopped
  • ½ chilli pepper, finely chopped
  • 400g (14.1 oz) broccoli (fresh or frozen, roughly 1 broccoli)

For the chickpea filling:

  • 460ml water (15.5 fl oz) water
  • 280g (9.8 oz) chickpea/gram flour
  • Splash of olive oil
  • Salt
  • Pepper
  • 1 tsp Nigella seeds
  • 1 tsp smoked paprika
  • Dill stems


  1. Preheat your oven to 175°C/350°F/Gas 3
  2. Start by lining your tart case with filo pastry, brushing sides and the middle with olive oil
  3. Roast the onions, bell pepper and sweet potatoes with a little salt and pepper. Do not roast them completely as they are going to be cooked in the oven later.
  4. Once done, add the chopped garlic, dill and chilli pepper, mix, and leave to cool down.
  5. Meanwhile, blanche the broccoli by plunging into boiling water and briefly cooking it for a few minutes, then plunge into icy water, drain the water and leave to cool.
  6. Blend all the chickpea ingredients together until smooth.
  7. Fill the lined filo tart with broccoli and vegetables mix and pour over the chickpea mix.
  8. Bake in the oven for 50 minutes.

Recipe by Kris Kazlauskaite,  Pastry Chef @kristinakkz,