Green vegetable tart with buckwheat sunflower crust
POSTED ON January 30, 2016
This tart has been on my mind and in the making for a while. I’ve been experimenting with different fillings, trying to achieve a creamy and light texture without eggs. Though I’m sure my experiments won’t stop here, I had to pause and get something to you since it’s been awhile and the year no longer feels new! I do have a good excuse for my absence here. Just as January began I became an Aunt and any spare time is spent dashing across the East River to Greenpoint to hold the sweet little boy and cooking as much as I can for my sister (you may have seen some baking on instagram). I took some of this tart over earlier this week and we ate it with a simple kale salad, which made a great light and refreshing lunch. It’s one of those dishes that tastes better if its allowed to cool, giving the filling a chance to set. I wanted to cram in as many green vegetables as possible and I actually think you could fit in even more. Use whatever vegetables you like, as long as they are cooked before stirring into the filling. Oh, and the crust holds up really well — I found it stays crisp for at least a couple of days. The depth of the color will depend on the buckwheat flour you use, mine was particularly dark.
I hope this year has been great for you so far and the rest of it brings many delicious food adventures!
Green vegetable tart with buckwheat sunflower crust
In the filling the turmeric gives a golden hew and the nutritional yeast lends an umami flavor. If you don’t have nutritional yeast add a little more tamari and taste for seasoning—the raw flavor of the flax is removed by baking.
(Gluten free and vegan)
Makes one 10-inch tart
½ cup toasted sunflower seeds
½ cup rolled oats, gluten free if necessary
¼ cup brown rice flour
½ cup oat flour, gluten free if necessary
½ cup buckwheat flour
1 tablespoon arrowroot powder
½ teaspoon aluminum free baking powder
¾ teaspoon sea salt
4 tablespoons extra virgin olive oil, plus more to oil pan
4 to 5 tablespoons plain almond or soymilk
3 tablespoons extra virgin olive oil, divided
1 yellow onion, chopped
¾ teaspoon sea salt
4 teaspoons white balsamic vinegar
¾ cup plain almond or soymilk
1 14oz can white beans (butter beans, cannellini or navy beans, drained and rinsed well
1 tablespoon nutritional yeast
1 tablespoon ground golden flax seeds
1/8th teaspoon turmeric
½ teaspoon tamari
Pinch black pepper
1 tablespoon extra virgin olive oil
1 leek, cut into ½-inch slices
3 cups broccolini florets
3 cups baby spinach
½ cup frozen peas
Make the crust:
Preheat oven to 350 degrees Fahrenheit. Oil a 10-inch tart pan and set aside. Add sunflower seeds and oats to a food processor and blend until fine. Add, rice flour, oat flour, buckwheat flour, arrowroot, baking powder and sea salt and blend again. A drizzle in oil while the motor is running. Scrape sides and blend again. Drizzle in soymilk and blend until mixture comes together when squeezed. Press into prepared pan, you will probably have a little left over.
Prink bottom of crust with a fork and bake for 15 minutes. Remove from oven and set aside. Leave the oven on.
Make the filling:
Warm a skillet over medium heat, add 1 tablespoon olive oil and onion and sauté for 15 to 20 minutes or until soft and caramelized. Add sea salt and white balsamic vinegar, stir and remove from heat. Transfer onion mixture to an upright blender (don’t wash the pan) and add remaining olive oil, almond milk, beans, nutritional yeast, flax, turmeric, tamari and pepper. Blend until completely smooth, scraping sides as necessary. Transfer to a bowl and set aside.
Make the vegetables:
In the same skillet warm olive oil over medium heat, add leek and sauté for 3 to 4 minutes. Stir in broccolini along with 2 tablespoons water, cover and cook for two minutes or until bright green and tender. Spread spinach over the top of the broccoli and then add peas, cover again for another minute and then stir to combine. Remove from heat as soon as the spinach is wilted. Roughly chop half of the vegetable mixture and stir it into filling. Transfer to prebaked crust, spread out evenly and bake for 25 minutes. Top with remaining vegetables and bake another 20 minutes. Remove from oven and allow to cool completely before removing from pan and serving.
POSTED IN Baked Goods, Gluten free, Mains
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Wow, Amy, well done on the tart! It looks beautifully rustic and earthy. I will be sure to add this to my to-try recipe list when I splurge on a high speed blender soon enough. Much congrats to you and your family for the precious one 🙂 How exciting it must be for you to be an Aunt!
What a healthy looking tart. I’m always looking for a way to get my family to eat more greens. Will have to try this new recipe. Congratulations on becoming an Aunt!
Wow, now this is a tart! Your sister is lucky to have you cook for her. I’m in love with the bean based filling. I could see this tart as a great savory breakfast option to grab on weekdays too. Speaking of breakfast, made your spelt waffles from the book last weekend. So, so delicious. I import sprouted spelt flour from the US, and I’m glad to have it especially for your recipes since you also use it often. 😉
I made this for an easy pack-and-go weekday breakfast last week. My husband and I both absolutely loved it. I wasn’t quite sure how the filling consistency would work out but was very impressed with it. Texture and flavors were spot on. For the crust I replaced oats with sunflower seeds which we really liked too. Thanks again Amy for an inspired breakfast option that works perfectly for weekday mornings.
Oh Geez! This looks amazing, Amy! This tart couldn’t have come at a better time. So bright and green. Definitely makes me feel like spring is not that far off. Thanks for the inspiration yet again.
Also a big congratulations to you and your family!
I just made the crust and was going to do a more traditional ( non vegan) tart filling with chard and eggs and feta but my crust looked super dry going into the oven…not like yours! I’ll let you know how it works.
Love your book!
Mmmm… this looks so good! Would love this for my lunch right now!
Amy, congratulations on becoming an Aunt!! It really is the best thing in the world 🙂
And thank you for this lovely tart! I love that the filling is bean-based instead of using tofu. I used to find tarts daunting but your book changed that. The Dark Chocolate Truffle Tart with Brazil Nut Crust is my absolute favorite (so far); I made it for Christmas and everyone went crazy over it. I love your book (and your blog) so so much!
Hi Amy, and everyone else who reads these posts… I have stalked this website for a while (enjoying the reader comments as much as the recipes), and I recommend your book to everyone looking for a healthy way of living. We have been sugar free for nine months, and the journey has been greatly enhanced by your recipes and shared knowledge of whole foods. Cheers! I’ve just made this tart, and I’m looking forward to dinner time already for the family to have a nibble. Our eldest daughter is 25 months and simply could not get enough of the ‘puy french lentil soup with rainbow chard’ (book p167)…I’m sure she will devour this also. People are utterly mesmerised by her healthy attitude to food and eating. It’s a real nice feeling to contribute to my family through food and nourishment. Thanks for the inspiration. And um, bring out a new book soon. Best, Team Goodman from Scotland.
Hi Team Goodman!
Thank you so so much for taking the time to write such a lovely comment here! I am delighted to hear that you’re enjoying the book and blog recipes and that you;re daughter loves them too 🙂 Thank you for your support with my book…and yes, must get to writing the follow up!
Best wishes from here,
Thanks for sharing your vegan gluten free recipe
Thanks for your note Lucrecia!
Fantastic, very-very tasty! I made it with plain flour, but was still delicious!
sorry to bother you. im sure you are busy; but i am wondering what you might suggest to serve alongside this? im going to make it for dinner and having a hard time thinking what to serve it with. i have this recipe for an asian slaw which is napa cabbage based with carrot, daikon and peppers along with a spicy peanut sauce. ive been wanting to make it for ages but i feel like i might be forcing it here to serve alongside the tart. any suggestions?
thanks and you rule!
What a wonderful pie.
Vegan and gf, perfect…. And beautiful to look at too!