Yield: 6 to 8 servings
What desperation becomes inspiration:
With roasted veggies at the ready and really hungry after a 90-minute road trip, I wanted to make another savory tart, but was out of tofu or hummus or anything with which to make a filling.
Or so I thought…
Then, I remembered I had riced cauliflower on the freezer, so I microwaved it according to the package directions and stirred in 1/4 cup each vegan sour cream and shredded parm. Wow! It may be my new favorite!
As with the previous version, you can top it with virtually whatever looks beautiful and is in season. I opt for contrasting shapes, sizes, and colors.
Holding it all together is the beautiful, flavoral crust, which presses into your tart pan in a flash. No rolling and maneuvering a temperamental dough. And since I think a crust should taste just as good as the filling, mine is subtly savory. It is also tender but sturdy…the best of all worlds.
Savory Vegetable Tart with Creamy Cauliflower Filling and Press-In Crust (vegan/plant-based/gluten-free)
Yield: 6-8 servings
Press-In Crust (recipe follows)
12 ounces frozen riced cauliflower
1/4 cup vegan sour cream or cream cheese
1/4 cup shredded vegan parmesan (I like Follow Your Heart)
Optional:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
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, sliced 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 microwave safe bowl, cook cauliflower according to package directions. Stir in sour cream or cream cheese until melted. Stir in parmesan until evenly distributed. 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
