Although there are some health benefits of meat, in the UK we tend to overconsume meat and massively underconsume vegetables.
Laid flat, your plate for breakfast lunch and dinner should be a variety of fruits and vegetables for maximum health benefit.
So we were very excited when Windmill Tavern invited us to test their Vegetable tart. And they were kind enough to provide the recipe. Packed with vegetables and low in saturated fat, this tart is a great alternative to a meat heavy meal.
Check it out in this week’s blog and if you need any help with your nutrition, just ask us for a chat. We have amazing nutritionists, behavioural specialists for habit building and personal trainers.
Vegan Vegetable Tart
Ingredients:
Tart Shell:
– 1 1/2 cups all-purpose flour
– 1/2 cup vegan butter, chilled
– 2-4 tablespoons cold water
– Pinch of salt
Filling:
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 zucchini, chopped
– 1 cup cherry tomatoes, halved
– 1 cup mushrooms, sliced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1/2 cup vegan cheese, shredded
– Fresh basil leaves for garnish
Instructions:
1. Prepare Tart Shell:
– In a bowl, mix flour and salt. Cut in vegan butter until crumbly.
– Add cold water, one tablespoon at a time, mixing until the dough forms.
– Roll out dough on a floured surface and place into a tart pan. Trim excess.
– Chill for 30 minutes. Preheat oven to 350°F (175°C).
2. Bake Shell:
– Prick the shell with a fork to prevent bubbles.
– Bake for 15 minutes or until lightly golden. Let cool.
3. Make Filling:
– Heat olive oil in a pan over medium heat.
– Sauté onion and garlic until translucent.
– Add bell pepper, zucchini, and mushrooms; cook until softened.
– Stir in cherry tomatoes, oregano, salt, and pepper. Cook for a few more minutes.
4. Assemble Tart:
– Spread the vegetable mixture evenly into the baked tart shell.
– Top with shredded vegan cheese.
5. Bake Tart:
– Bake in the oven for 20-25 minutes, until the cheese is melted and lightly browned.
6. Serve:
– Let cool slightly before removing from pan.
– Garnish with fresh basil leaves before serving.
Enjoy your homemade vegan vegetable tart!
