The Twelve Posts of Christmas: Vegan Vegie Ribbon Tart

I have seen vegetable ribbon tarts done a few times but always it is more of a quiche type thing, and not vegan. I can't say I've ever had a really good vegan "quiche" that involves silken tofu. I don't know why, it just doesn't do it for me. This tart is made using a thick silky "custard" using non dairy milk and flour to thicken it, flavoured with onion and thyme. It is based on a very thick white sauce. When baked it sets very well, just allow it to cool a bit before serving. It shouldn't be piping hot - just warm, or it can be cooled completely and served cold. I used sweet potato and zucchini, but you could use any vegetable easily sliced into ribbons like beetroot, parsnips, swedes, or carrots. Bake in a loose bottomed flan tin for easy removal.

Base - Savoury Shortcrust Pastry
2 1/4 cups plain flour
1 tablespoon cornflour
125gr vegan butter, softened and cut into cubes
pinch salt
pinch ground pepper
cold water

Sift flour, cornflour, salt, and pepper into a large bowl.
Rub butter through flour using your finger tips until it resembles large breadcrumbs.
Add 1 tablespoon of water and draw mixture together into a ball. If it is still too dry, add water a teaspoon at a time until it holds together.
Roll out and press into your greased tin. Trim edges.
Place in freezer for at least an hour. If you are making ahead cover in clingfilm and leave in freezer until ready to bake.
Blind bake in a 180C preheated oven for 12 minutes, and then remove, and put aside.

Filling
2 zucchini
1 sweet potato
1 1/4 cups non dairy milk
1/4 cup plain flour
2 tablespoons vegan butter
1 tablepoon dijon mustard
1 small onion
1 heaped teaspoon chicken style stock
1 tablespoon dried thyme

Method
1.Cut zucchini and sweet potato into ribbons using a mandolin or vegetable peeler. Blanch ribbons in boiling water for a couple of minutes until just softening. Drain and set aside to cool.
2.onion and saute until softened, and set aside.
3.Arrange vegetable ribbons in a circular fashion in pastry base leaving a bit of a gap for the custard to settle in between and support the ribbons.
4.In a small sauce pan on low heat melt butter and then add flour to form a roux. Add milk slowly whisking vigorously to ensure no lumps as it thickens. Add stock, mustard, and onion, and using a hand blender puree until onion has blended. Add thyme, and keep stirring for a few minutes on low heat  to cook out the flour.
5.Pour mixture over vegetable ribbons, gently spreading over the top and pushing to ensure mixture falls between ribbons.
6.Bake in 180C oven for 20 minutes until  pastry is golden.
7.Allow to cool for 10 minutes before removing from tin and cutting into wedges to serve.

Beetroot Crust Caramelised Onion & White Carrot Tart

I've been dreaming of this little tart for a few weeks now. I made a carrot pastry for an onion and beetroot tart as part of Christmas festivities, and it got me thinking about other vegetables that would work in a pastry. The colour the beetroot gives to this tart makes me give a little gasp (the photo doesn't do it justice). It's gorgeous, and gives a lovely backdrop for a filling. I made a couple of smaller ones for later use as well because they were just so darned cute. So what to put in this brightly hued case? I have an abundance of white carrots growing at present, and what better way to use some up with some caramelised onion. And no, I'm not confused with parsnips - we have been growing an heirloom variety that dates back to the 1500s called White Belgian. While my favourite carrot is Purple Dragons, the white caramelise beautifully with the onion. I used some eggs laid by our hens, but if you don't eat them, tofu will work just as well. Wilted spinach and almond fetta would go beautifully in this, or some goats cheese and spinach if you eat dairy.

The smell of this cooking in my kitchen was a lovely way to spend the afternoon...although it got somewhat marred by the Beloved who decided it was a good time to use some spray paint in the mudroom and the smell wound its way into the kitchen. Sigh. I had a good wedge of the tart for dinner with some greens,  potatoes, and peas straight from the garden. The crust was crisp, and slightly sweet from the beetroot, so I was right to add a little salt to back it off. I would definitely make this again.

Ingredients

For the Crust

3/4 cup plain flour either white or wholemeal

3/4 rolled oats

1 medium grated beetroot (about 1 loose cup)

200gr margarine

pinch salt and pepper to taste

For the Filling

3 large onions

3 large carrots

fresh dill chopped finely

1 tablespoon sugar

1/4 tsp salt 

pepper to taste

If you eat eggs, use 3 beaten with 1/2 cup milk of your choice- if you don't, use the equivalent in egg re placer, or 1 cup firm tofu pureed with a splash of soy milk or almond milk.

Method

Preheat the oven to 180C

You can either use your fingers to rub the margarine through the flour and oats as if making scone dough,  into coarse crumbs, or use a food processor to pulse )I used the latter method because as per usual I was making a few things at the same time). Add the beetroot and gently press together, distributing it evenly. Your pastry should turn a very bright pink!

Grease a quiche or tart tin and press pastry into the tin. You can roll it out, but I have found it easier to press it in as it is quite a rustic dough. Prick the bottom randomly with a skewer or fork.

Par bake with or without weights (it doesn't puff up much) for about 15 minutes, until the crust feels a bit dry.

While the case is baking saute onions and grated carrot in some olive oil with sugar, salt, and pepper until caramelised (takes 20 -30 minutes) and cool  a little. Add the dill, and eggs (or tofu), and pour into the pastry case. Bake for a further 15 -20 minutes or until set.

Vegan MoFo: Raw Chocolate Tarts

For some reason, my sweet tooth quadruples while eating raw. Things I don't normally crave suddenly become a must have. I made these for dessert last week but haven't gotten around to posting them until now. They are rich and filling, and one is more than enough (well, for me anyway). I made the base with ground hazelnuts, soaked dates, and vanilla and refrigerated them in 5cm loose bottomed tart tins until firm. Then I whizzed some avocados with some agave syrup and raw cacao powder for the filling. They were dreamy, chocolate- mousse- like morsels served with perfect strawberries. And the filling is just as good for a no fail cupcake icing too, or just served on it's own as mousse. Definitely a keeper!