This last week has marked an exciting milestone for us. We just celebrated our first anniversary of the blog! We marked the occasion by creating lots of new content, then topped it off with some vegan Chinese food from our favourite takeaway: Loving Hut. We’ve learnt A LOT over the past year, and have loved creating recipes, writing roundups and sharing all our vegan tips and knowledge with you. We’ve gotten so much better and faster at developing recipes. We used to struggle to find the perfect flavour combinations, trying and retrying different ingredients to get the perfect recipe. Since then we’ve learned a lot about creating a dish, and it’s a skill we’re still developing all the time.
The recipe for this delicious spring vegetable tart came together so easily, we just knew it was going to work! We’ve made vegetable tarts with puff pastry in the past so had a good understanding of what works and what doesn’t. We’ve combined some lovely spring vegetables with hummus, pastry and a yummy walnut and kale pesto to create the perfect savoury spring dish!
We decided on using the incredibly convenient ready-made puff pastry since it’s just such a time saver. What really makes this dish extra special though is the homemade pesto. It’s SO quick and so much cheaper and tastier than shop-bought pesto! It really is as simple as blending up all of the ingredients in a blender on high for a few mins until you have a beautiful, fresh, homemade pesto.
The veg we’ve used for the tart is inspired by a Mediterranean Spring. I imagine myself with a slice sitting out in the late afternoon sun. It’s a recipe that really reminds me of holidays. The courgette is fresh and a little earthy which works perfectly with the sweetness of the beetroot and the unique tastes of artichokes and asparagus. The hummus makes a perfect, almost cheesy bed for it all to lie on, and the pesto brings it all together.
This tart really packs a lot of flavours in, it would make a perfect main to go with a side salad. It would also be lovely to take on a picnic with some vegan potato salad, or even to make it for dinner just to keep the leftovers for lunches the next day. This is a really versatile dish that can be served on any occasion and with any of your favourite side dishes. We really hope you enjoy it!
Vegan Spring Vegetable Tart With Walnut And Kale Pesto
- 1 roll of ready-made puff pastry
- 1 courgette, sliced into rounds
- 3 cooked beetroots, sliced into rounds
- 1/2 cup artichoke antipasti
- large handful of asparagus
- 1 tbsp olive oil
- 1/2 tsp each of dried oregano, parsley, rosemary & basil
- pinch salt & pepper
- 1/2 cup hummus
- handful of rocket
Walnut & Kale Pesto
- 1/4 cup walnut halves
- 3/4 packed cup kale leaves, hard stems removed
- 1/4 packed cup fresh basil
- 1 large garlic clove
- 1/2 lemon, juiced
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- salt & pepper to taste
- Preheat the over to 180 degrees celsius.
- Add the sliced courgette, beetroot, artichoke and asparagus to a mixing bowl then add in the olive oil, dried herbs, salt and pepper then stir until all the vegetables are evenly coated. Place onto a baking tray and set to one side.
- Roll out the sheet of pastry and place onto a baking tray, leaving the baking parchment on the bottom of the pastry. Using a knife, score the pastry 2 cm from the edge all the way around. This helps to create the crust. Next, using a fork, prick the pastry all over. Then brush the pastry with some almond milk and place into the oven.
- Put the tray of veggies and the tray with the pastry on into the oven and cook both for around 15 minutes. Whilst they are cooking, make the pesto. Add to a blender the walnuts, kale, basil, garlic, lemon juice, nutritional yeast, olive oil, salt and pepper and blend until smooth. Your veggies and pastry should now be done, so remove them both from the oven.
- Get your sheet of pastry and cut along the line you made earlier to make the crust. Then flatten the middle of the pastry using the back of a spoon. Next spread the hummus all over the pastry, then top with the roast veggies and put back into the oven to cook for a further 15-20 minutes.
- Once it’s cooked, remove it from the oven and drizzle the pesto all over and then top with the rocket. Serve either on its own or have it with some delicious sides such as a creamy cannellini bean mash, a side salad or some simple steamed veggies.
If you gave this a go, we’d love to know how you got on! Write a comment, like, or share this recipe with your friends.