04/04/2016Pizzas, tarts and quiches - Main courses

Vegan Vegetable Tian-Style Tart

Name: Vegan Vegetable Tian-Style Tart
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 1 onion; 1 zucchini; 6 tomatoes; 1 eggplants; 2 tbsp tahini; salt; pepper; olive oil; 1 tsp salt; 300 g all-purpose flour; 90 g plant-based margarine

Spring / Summer Low budget Blender-free

For: 4 serv.Difficulty: EasyPreparation: 30 minCooking: 50 min

We've come up with a new concept: a mix between a vegetable tian and a savory pie, and it can only be good! Cute little onions, sesame paste, tasty tomatoes, zucchini, and eggplant - it all smells like summer :-D

We even thought of putting the dough on top to make a steamed version of a tarte tatin (we could have called it a tarte tatian hehe!), but in the end, we kept it classic! If you try the tarte tatian version, send us a photo of the result :-D!

For the dough, we often just wing it, but for you (and just for you), we've measured the quantities even though we recommend following your instinct ;-)

Servings

Ingredients

Cups

-onion 1
-zucchini 1
-tomatoes 6
-eggplants 1
-tahini 2 (tbsp)
-salt
-pepper
-olive oil

The dough

-salt 1 (tsp)
-all-purpose flour 300 (g)
-plant-based margarine 90 (g)

Add to a shopping list

Unlock the memberarea

200+ new recipes unlocked

A new exclusive recipe each week

A shopping list feature

No advertising

€8.5

/ monthno commitment

Discover now

Steps

Preheat your oven to 180°C (356°F).
Prepare the dough: In a mixing bowl, combine the flour and salt. Add the margarine in small pieces and incorporate it into the flour with your little hands. Add a bit of water to be able to form a ball. Roll out the dough with a rolling pin and line a greased tart pan or ring.
Peel the onion and slice it into thin strips. Cook it with a little olive oil and a splash of water until it reaches a beautiful golden color. Season to taste.
Wash the vegetables and slice them into thin rounds.
Spread the sesame paste at the bottom of the pie crust, cover with the cooked onion, and then layer the vegetable slices, alternating between eggplant, zucchini, and tomato to create a beautiful rosette pattern.
Finish with a bit of salt, pepper, and a drizzle of olive oil on your tart, then bake for about 50 minutes.