Vegan Rustic Vegetable Tart

Bursting with vibrant flavors and textures, this Vegan Rustic Vegetable Tart is a show-stopping centerpiece perfect for any meal. Featuring a homemade crust made from a wholesome blend of whole wheat and almond flour, this tart offers a hearty, buttery base that's entirely dairy-free. The filling is a medley of sautéed vegetables—zucchini, red bell pepper, mushrooms, and cherry tomatoes—infused with garlic, thyme, and nutritional yeast for a savory, cheesy depth of flavor. Topped with fresh basil and encased in a beautifully rustic, golden crust, this vegan tart is as visually stunning as it is delicious. Ready in just over an hour, this recipe is ideal for a cozy brunch, elegant dinner, or meal prep for the week. Whether you're vegan or simply craving plant-based comfort food, this vegetable tart is sure to impress!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 cups whole wheat flour
• 0.5 cups almond flour
• 1 teaspoon salt
• 0.5 cups cold coconut oil
• 4 tablespoons ice-cold water
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 medium onion, sliced
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1 tablespoon fresh thyme
• 3 tablespoons nutritional yeast
• 2 tablespoons fresh basil, chopped
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

To make the crust, combine whole wheat flour, almond flour, and salt in a large bowl. Cut in the cold coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 3

Add the ice-cold water gradually, mixing with a fork until the dough starts to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.

Step 4

Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sliced onions, and sauté for 3-4 minutes until the onions are translucent.

Step 5

Add sliced zucchini, red bell pepper, and mushrooms to the skillet. Cook for another 5-7 minutes until the vegetables are tender.

Step 6

Stir in cherry tomatoes and baby spinach, cooking for another 2-3 minutes until the spinach is wilted. Season the vegetable mixture with fresh thyme, nutritional yeast, and black pepper, then remove from heat.

Step 7

Roll out the chilled dough on a floured surface into a rough circle about 12 inches in diameter. Transfer it to a parchment-lined baking sheet.

Step 8

Evenly spread the vegetable mixture over the dough, leaving a 2-inch border around the edge. Fold the edges of the dough up and over the filling to create a rustic tart edge.

Step 9

Bake the tart in the preheated oven for 30-35 minutes, until the crust is golden brown and crisp.

Step 10

Remove from the oven and let cool slightly. Garnish with fresh basil before slicing and serving.

Nutrition Facts

Serving size	(1182.2g)

Amount per serving	% Daily Value*
Calories	2405.9

Total Fat 175.3g	0%
Saturated Fat 108.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2445.2mg	0%
Total Carbohydrate 184.0g	0%
Dietary Fiber 41.1g	0%
Total Sugars 22.5g
Protein 55.1g	0%

Vitamin D 14IU	0%
Calcium 313.0mg	0%
Iron 14.9mg	0%
Potassium 2747.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 8.7%

Carbs: 29.0%