Category: Vegan Savory Tarts

by betsy

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

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.

#vegan #veganism #veganrecipes #plantbasedrecipes #foodstylist #recipedeveloper #foodphotography
@veganchefs
@vegan_community

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by betsy

Spinach-Onion Quiche with Savory Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6 to 8 servings

This super simple vegan quiche is summer personified, but enjoy it all year since spinach is traditionally a winter green.

Never struggle with rolling out a temperamental crust again, as this one simply presses into a pie or tart pan and emerges tender but sturdy. Plus, I think a crust should taste as good as the filling, so mine is subtly savory.

You can use it myriad ways, but this recipe calls for a tofu-based spinach and onion filling that is as light and lovely as can be.

Press-In Crust (recipe follows)
1 tablespoon olive oil
1 medium onion, diced
Pinch salt
3 cups tightly packed spinach (basically, 2 big handfuls)
14 ounces extra firm tofu
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
Highly recommended garnish: 1 teaspoon Everything Bagel Seasoning

Prepare crust according to directions below and remove from oven. Leave oven on. Meanwhile, heat oil in large skillet over medium, add onion and a pinch salt, and sauté, stirring frequently, until softened. Add spinach, and continue sautéeing and stirring occasionally until wilted. Remove from heat. In large bowl of food processor, process tofu and remaining ingredients, except garnish, until smooth, scraping down sides of bowl as necessary. Remove blade, and gently stir in spinach mixture. Spread filling evenly in baked crust and gently smooth top. Sprinkle with Everything Bagel Seasoning. Bake about 20 minutes or until firm.

Press-In Crust:

2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour)
2 tablespoons chia seeds
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 tablespoons vegetable oil
8 tablespoons non-dairy milk

Preheat oven to 400°. In a medium bowl, stir all ingredients together with a fork, adding more milk if necessary to create a soft but not sticky dough. Crumble evenly over 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 for 10 to 12 minutes or until lightly golden brown.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community
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by betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top (vegan/plant-based)

Despite the fancy appearance, these pot pies in acorn squash are as simple as they are beautiful and scrumptious, thanks in part to Pepperidge Farm frozen “accidentally vegan” puff pastry. I served them for Thanksgiving with nothing more than a side salad with roasted oranges slices (method included below) and a childhood favorite of both mine and my picky husband: slices of congealed cranberry sauce!

We wanted for nothing–not stuffing, madhed potatoes, or pie–and feel very grsteful for so much, including Blooming Platterists!

Happy Holiday Season!

-Betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top

Yield: 4 servings

2 medium acorn squash, rinsed, halved lengthwise, *seeds/pulp scraped out with a spoon, and cut edges rubbed with olive oil
3 tablespoons nutritional yeast
5 tablespoons flour
1/4 cup vegetable oil
2 cups vegetable broth
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
(You may substitute 3/4 teaspoon poultry seasoning for the above 3 herbs.)
Sea salt to taste
1 cup cooked, diced potatoes (I use canned, rinsed and drained)
2 cups frozen vegetables; my husband does not like carrots, so I use:
1 cup frozen corn
1 cup frozen peas
Optional (filling will be a little thicker): 1 cup vegan chicken, finely diced
1 sheet puff pastry (Pepperidge Farm is vegan), thawed [Note: if squash are really large, you may need part or all of both sheets, so measure squash diameter and cut accordingly.]

Preheat oven to 400°F. Place squash, cut side down, in oiled baking dish or skillet large enough to fit them snugly. Roast 20 minutes, remove, and leave oven on.

Meanwhile, combine nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add oil, stirring to make a roux. Slowly whisk in broth, garlic powder, pepper, sage, tarragon, thyme, and salt to taste. Simmer, stirring, until thickened. Stir in vegetables and vegan chicken, if using. Cook for 5 to 10 minutes or until heated through.

On a very lightly floured surface, roll out puff pastry dough to flatten out creases. Cut into 4 rectangles and cut steam vents in each. Invert squash and fill each with vegetable mixture, lay a piece of dough over top, and seal edges. Return to oven and bake 20 to 25 minutes or until pastry is golden and puffed.

Serve warm.

I like to serve the pot pies with a side salad of greens, roasted orange slices, almonds, and a simple dressing of olive oil and vinegar, emulsified with a little mustard, plus garlic powder, sea salt, and pepper. (Roast orange slices at 400°F with a drizzle of olive oil and sprinkle of sea salt and pepper on a sheet pan at the same time as squash, turning after 10 minutes.)

*I like to rinse, dry, and roast seeds at 400 degrees on a cookie sheet for about 12 minutes, stirring once, with a drizzle of olive oil and a pinch of sea salt, garlic powder, and smoked paprika.

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by betsy

Caramelized Onion, Dried Cranberry & Pistachio Tart (vegan & plant-based)

A Thanksgiving guest you will want at the table: Caramelized Onion, Dried Cranberry, and Pistachio Tart. It is vegan, plant-based, and very well-behaved.

Plus It is easy-breezy, thanks in part to a press-in crust, but elegant in that rustic way that is so appealing in autumn.

I was comes honored to be hired by Tofutti to create 3 holiday recipes and it is super fun to share the first one with you for the holiday of gratitude this week, at least in the US.

Find my vegan/plant-based–but no one will no–recipe here.

Happy Thanksgiving, all!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn#vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #Thanksgiving #veganthanksgivingrecipes #PlantBasedThanksgiving #tofutti

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by betsy

Mini-Tomato Pie Tartlets with Press-In Crust (vegan & plant-based)

Yield: 6 tartlets

I think I am becoming an unintended expert at micro-sizing food, mostly out of necessity. Namely becauseI am cooking for one and am a restless cook who grows bored easily if I have to eat the same thing day after day.

My omni partner, Bob, does not eat the way I do, almost on principle. We have had occasional heartfelt discussions, a story for a different day, about my feelings of rejection when he declines even a taste of the dishes I prepare because, as for many of us, cooking is a gesture of sharing and love.

But, he, a smoker for many years, truly tastes food differently and, like all of us, wants to control his own diet. Still, it is fun to cook together as long as we can tailor the ingredients for our own tastes and lifestyles. Basically, anything that can be custom-filled or -topped works well: tacos, pizzas, wontons, fried ravioli, etc. But, I can assure you, he would not go near a tomato pie.

If we weren’t in the middle of a pandemic, I would share with friends as I always have, but many of us are not too keen on eating food from other people’s kitchens right now.

So cakes become cupcakes and cupcake recipes are downsized to make only four and, in this case, a big luscious tomato pie became six luscious two-bite tartlets.

Months ago, I purchased a bag of these tartlet pans at a thrift store to make this really cool metal floral wall hanging for a friend. All of the flowers were assembled out of metal housewares And I featured the end result in my DIY Decor column. I never really thought I would use the leftovers, but they have come in handy on a number of occasions.

Ingredient note: I am a calorie-counter and an avid exerciser. So I use Walton Farms no-calorie mayonnaise available at our Harris Teeter. (It is not great on its own, but when it is mixed with other ingredients with strong flavors, it is worth it to me to save 100 calories per tablespoon.) But use whatever kind of mayo you prefer, including homemade. I make a delicious tofu mayonnaise (available here on this site) with only 10 calories per tablespoon, but I was too hungry to stop and make a batch.

I use Everything Bagel seasoning in my creamy topping because I love the mixture of dried garlic and onion, sesame seeds, poppy seeds, etc. Feel free to omit, as there will be plenty of flavor without it. But, I highly recommend.

Whatever you choose to top yours with, enjoy celebrating these glistening red gems of the season in two-bitesize format.

Mini-Tomato Pie Tartlets Press-In Crust (vegan & plant-based)

6 approximately 1.5 x 3 inch tartlet pans

3/4 cup all-purpose flour

2 tablespoons vegetable oil

1 tablespoon non-dairy milk

Pinch sea salt

Pinch garlic powder

Pinch onion powder

1/4 cup vegan mayonnaise

3 tablespoons shredded vegan mozzarella cheese

1 tablespoon shredded or grated vegan parmesan cheese

1 generous teaspoon thinly sliced green onions

1 teaspoon minced fresh basil or chiffonade

Pinch sea salt

Pinch black pepper

Optional (but recommended): 1/2 tsp Everything Bagel seasoning or to taste

6 slices tomato (to fit your tart pans)

Garnish: fresh basil sprigs

Preheat oven to 350°. Place tart pans on baking sheet. In small bowl, combine flour, vegetable oil, non-dairy milk, salt, and garlic and onion powders. Mix together with a fork until moist and crumbly. Add a drop or two more oil or non-dairy milk if necessary. A little bit of the dough should hold together when pinched with your fingers. Divide into six portions, crumble into the bottom of each tart pan, and press evenly onto sides and bottom. Bake 10 minutes or until set and just beginning to turn golden. Meanwhile, in a small bowl, blend together remaining ingredients except tomatoes and garnish. After tart shells have baked, lay a slice of tomato in each one and top with 1/6 of mixture. Return to oven and bake for another 10 minutes. Garnish with fresh basil sprigs and serve warm or at room temperature.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegantomatopie #plantbasedtomatopie #vegansavorytarts #plantbasedsavorytarts

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by betsy

Four Seasons Savory Tart–Press-In Crust Filled Any Way You Like (vegan & plant-based)

Yield: 8 servings

Endlessly adaptable, this beautiful tart is “stupid easy.” The crust simply presses into the tart pan and is tender but sturdy. The bottom is spread with a layer of creaminess–vegan cream cheese, cashew cream, or even hummus–and then layered with the sauteed, caramelized or grilled vegetables–or fruit–of your choice. Or why not berries? A flurry of grated vegan cheese is the finishing touch. The recipe below includes the ingredients I used for the version in the photo, but let the seasons and your taste preferences be your guide.

Press-In Crust (recipe follows)

1/2 cup vegan cream cheese, thick cashew cream, or hummus

2 cups tightly packed spinach, sauteed lightly with 1/2 teaspoon grated ginger and sea salt

1 medium onion, thinly sliced and caramelized (to caramelize, I sauté the onion in 1/2 cup water, 1/2 teaspoon salt, 1 teaspoon vegan Worcestershire sauce or Liquid Aminos, 1 teaspoon molasses, 1 teaspoon tamarind molasses or a second teaspoon of regular molasses, 1 teaspoon apple cider vinegar, and 1 large clove garlic, minced)

1 medium grilled peach, halved, cut into 16 wedges, and grilled (I use an indoor grill pan)

Approximately 1/4 cup shredded vegan parmesan

Optional garnish: fresh sprigs of basil

Prepare crust according to directions below and remove from oven. Dollop with tablespoons of cream cheese, return to oven for about 3 minutes, remove, and spread cream cheese with an offset spatula or back of a spoon to cover bottom. (If using cashew cream or hummus, only return to oven if you want it heated.) Layer, in order, with spinach, onion, peaches, and parmesan cheese. Garnish, if desired, with fresh basil.

Press-In Crust:

2 cups all-purpose flour

1 1/2 teaspoons sea salt

1 teaspoon granulated sugar or stevia

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Optional: 1 teaspoon Everything Bagel seasoning

8 tablespoons vegetable oil

Approximately 4 tablespoons non-dairy milk

Preheat oven to 350°. In a medium bowl, stir all ingredients together with a fork, adding more milk if necessary to create a soft, but not sticky, dough. Crumble evenly over an 8-in 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 for 12 minutes or until lightly golden brown.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansavorytart #plantbasedsavorytart

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by betsy

Best Vegan Cauliflower Tart Crust
plus bonus filling recipe

 

Yield: 4 4-inch mini tart shells or 1- 8 or 9″ tart shell

Wow!  My recipe contains no eggs or dairy, no fat, no nuts, and no pre-cooking of cauliflower.  But it boasts so much flavor with so few ingredients.

Note: this recipe is also gluten-free IF oats have not been cross-contaminated during processing.

The resulting crust is more tender than crispy, though it does yield delightfully crispy top edges. The doigh is so easy yo work with and the bsked crust holds its shape beautifully.  It is now my go-to savory crust.

2 1/2 cups cauliflower florets, the size of a walnut or smaller
1/2 cup old fashioned oats
2 tablespoons nutritional yeast
2 tablespoon chia or flax seed meal
1/8 to 1/4 teaspoon each garlic powder, onion powder, sea salt, and freshly ground black pepper

Preheat oven to 400 degrees. Grease 4 4-inch  mini tart pans with nonstick cooking spray–or 1 8- or 9-inch–and place on a baking sheet. Place all ingredients in bowl of food processor and process until mixture comes together in a homogeneous dough, approximately the consistency of cookie dough.  Divide dough evenly among tart pans–or transfer to single tart pan–and press into bottom and sides to achieve an even thickness throughout. Bake for 10 minutes, remove from oven, fill as desired, and bake as directed in your recipe, optimally about 15 to 20 minutes at around 400 degrees.

If you would like to make the tasty version depicted, here is my simple recipe:

Cherry Tomato Tarts

16 ounces firm tofu, drained

Optional but recommended: zest of 1/2 large lemon

2 tablespoons Liquid Aminos

2 tablespoons stone ground mustard

2 tablespoons nutritional yeast

1/4 teaspoon each garlic powder, onion powder, and smoked paprika

14 grape tomatoes, halved (I like the tri-color variety)

Optional: 2 teaspoons vegan shredded parmesan

Leave oven heated to 400 degrees. Place all ingredients except tomatoes and cheese in food processor–there’s not even any need to clean it out after making the crust dough–and process until smooth. Divide evenly among tart shells–or scrape into one large tart shell–and gently smooth the tops. Arrange grape tomatoes over on the surface, sprinkle with cheese, and bake for 15 to 20 minutes. Let cool until pans can be handled and then remove tarts from pans by pushing up on the removable bottoms. Serve warm, room temperature, or cold garnished as desired.


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by betsy

Vegan Green Tomato Pie
(crustless tarts, actually)…my way!

By now, you probably know that I like all ny foid lightened up and brightened up. So, recently, when I was reading my new issue of Savor Virginia, I was enchanted by an article on Red Truck Bakery, including their recipe for Green Tomato Pie.

I love tomato pie as much as the next gal, slathered with mayonnaise mixed with cheeses and layered into a buttery crust and bacon, all vegan of course.

But just now, I wondered what would happen if I dispensed with the crust and simply slathered thick slices of green tomato with my 10 calorie per tablespoon Blooming Platter Mayo combined with a moderate amount of vegan grated cheddar and vegan shredded parmesan.  A few smoked almonds would lend the flavor of the tempeh bacon.

What happened was one of the quickest, lightest, and tastiest lunches in recent memory!

Here is my simple recipe:

Vegan Green Tomato Crustless Tarts
Yiekd: 4 tarts

4 1/2-inch slices green tomato
1/4 cup Blooming Platter Mayo or your favorite brand of vegan mayonnaise
2 tablespoons + 2 teaspoons vegan grated cheddar
2 tablespoons + 2 teaspoons vegan shredded parmesan
Freshly ground black pepper to taste
Optional garnish: 12 smoked almonds, coarsely chopped
4 sprigs fresh Basil
A-few grains of coarse sea salt

Preheat oven to broil. Place tomato slices on a baking sheet. In a small bowl, whisk together mayo, 2 tablespoons of both cheeses, and black pepper. Divide evenly among the tomato slices and spread to within 1/4 inch of the edges. Sprinkle each with 1/2 teaspoon each of cheddar and parmesan. Broil for approximately 6 minutes or until cheese is melted and beginning to brown. Serve topped with a sprinkling of chopped smoked almonds, a sprig of fresh basil, and a whisper of coarse sea salt.


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by betsy

Vegan Thai Chick’n Croustade
(quick & easy with prepared crust)
and Cucumber Salad Topping

Yield: app. 6 servings

1 vegan pie crust, prepared or homemade (I use Achatz brand, available at Whole Foods)

1/4 cup naturally vegan Thai peanut sauce, prepared or homemade (I use a prepared brand from the grocery store)

1 package Tofurky Slow Roasted Sesame Garlic Chick’n, cut or torn into bite-size pieces

3/4 of a large red bell pepper, but into 12 thin slices (reserve remainder)

1/2 of medium red onion, cut into thin slices (reserve remainder)

Garnish: roasted and lightly salted peanuts or cashews and cilantro or Thai basil sprigs

Cucumber Salad (recipe follows)

Preheat oven to 450 degrees.  Line a baking sheet with parchment paper or Silpat or use a terracotta baking stone.  Lie pie crust on prepared baking pan or baking stone, Spread 3 tablespoons peanut sauce in center to within 1-inch of edges.  Sprinkle evenly with Chick’n pieces and then arrange bell pepper strips in a pinwheel over the top and sprinkle evenly with red onion slivers.  Drizzle remaining 1 tablespoon of peanut sauce over the top and then fold in edges of crust, crimping and pinching as you go.  Bake for 20 to 25 minutes or until golden brown.  Remove from oven and serve garnished with peanuts and cilantro sprigs.  Serve cucumber salad on the side or piled on top, which is my preferred method.

Cucumber Salad

1 8-inch cucumber, sliced lengthwise and then crosswise into 1/4-inch pieces (I leave the seeds in for nutrition, but remove with a spoon if desired)

Reserved red bell pepper, diced

Reserved red onion, cut into thin slices and then 1-inch pieces

3 tablespoons rice vinegar

1 tablespoon natural sugar (I use demerera)

Sea salt and freshly ground black pepper to taste

In a medium bowl, combine all salad ingredients.  Check for seasoning, adjust as necessary, and refrigerate in an airtight container, stirring occasionally, until serving time.

Croustade just prior to folding, crimping, and cooking



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