Summer Savory Vegetable Tart with Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6 to 8 servings

I’m not sure I have ever made a prettier entree.  But this vegan and plant-based beauty is also simple, so you can treat yourself on the regular.

And, although I am not gluten-free, some friends are.  So, for the crust, I often choose 1:1 gf baking mix.  Plus, for some baked goods like this crust, I often prefer its ever-so-slightly sandy texture. But it works just as well with all-purpose flour.

Speaking of the crust, it presses into your tart pan in a flash.  No rolling and maneuvering a temperamental dough. And, I think a crust should taste as good as the filling, so mine is subtly savory.  It is also tender, but sturdy…the best of all worlds.

The tofu-based filling is light, lovely, and infused with fresh raw spinach for summery color and additional nutrition.  And you can top it with virtually whatever looks beautiful and is in season.  I opt for contrasting shapes, sizes, and colors.

Press-In Crust (recipe follows)
14 ounces extra firm tofu
3 cups tightly packed spinach (basically, 2 big handfuls)
Optional, but recommended: 1/4 cup shredded vegan parmesan
1 tablespoon nutritional yeast
1 teaspoon Liquid Aminos
1 teaspoon mustard (any kind, e.g., whole grain, yellow, etc.)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground pepper
Toppings:
Lightly roasted vegetable slices [blot with paper towel, brush or spray lightly with olive oil, sprinkle with salt, and roast on a sheet pan at 400-425 degrees for 8-10 minutes (in the photo, I used yellow squash, orange bell pepper, zucchini, sluced about 1/4″ thick)]
1/4-inch thick slices red onion
Halved grape tomatoes (I bought tri-color that were locally grown)
Olive halves, slices, and/or small dollops olive paste/tapenade (black or green)
Walnut halves or pieces (or other nuts/seeds)
Approximately 2 teaspoons olive oil
Approximately 2 teaspoons minced fresh basil or parsley.

Prepare crust according to directions below. Leave oven on.  In large bowl of food processor, process tofu and remaining ingredients, except toppings, until smooth, scraping down sides of bowl as necessary. Spread filling evenly in baked crust and gently smooth top. Arrange toppings over filling.  I often prefer an organic, irregular design for a more rustic appearance, but symmetrical is pretty, too. Drizzle with olive oil. Bake about 20 minutes or until slightly firm. Sprinkle, if desired, with minced basil or parsley. Serve warm or at room temperature.

Press-In Crust:

2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour)
Optional: 2 tablespoons chia seeds
1 tablespoon Everything Bagel Seasoning (or sub 1/2 teaspoon garlic powder,
1/2 teaspoon onion powder, and
1 1/2 teaspoon sea salt or to taste)
1/2 teaspoon black pepper
8 tablespoons vegetable oil
8 tablespoons non-dairy milk

Preheat oven to 350°. In a medium bowl, stir all ingredients together with a fork to create a soft but not sticky dough. Drizzle in additional oil/non-dairy milk if necessary. Crumble over bottom of an 8-inch tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake 15 minutes or until lightly golden brown.  Remove from oven.

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