Garlic Mushroom and Cherry Tomato Open Tart

I love making open tarts, mostly because they require so little effort and taste delicious. Seriously, even if you're a lazy cook, this dish is so easy to make your friends will shower you with compliments you almost don't deserve (suckers!). This recipe makes a light, healthy and crunchy tart, and works well for lunch or dinner. As with most of my recipes, feel free to experiment with different fillings, herb combinations and garnishes.

Ingredients for the tart dough

  • 250g spelt flour
  • A pinch of salt
  • 50g hard coconut oil
  • 50g vegan butter
  • Cold water

Ingredients for the filling

  • 30g raw nuts
  • 10g nutritional yeast
  • 2 tsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 tsp chili flakes
  • 2 tsp Italian herbs
  • 185g mushrooms (any type would work!)
  • 160g cherry tomatoes, halved

Instructions for the tart dough

  • Place flour and salt in a food processor and blitz for 10 seconds
  • Add oil and butter, and blitz until mixture starts to resemble thick breadcrumbs
  • With the motor running, slowly add water until mixture forms a ball and comes together (up to 80ml)
  • Tip dough onto baking paper, wrap and place in the fridge to rest for 1 hour

Instructions for the filling

  • In a food processor, blitz together nuts and yeast until the mixture resembles breadcrumbs. Set aside
  • Heat oil in a medium sized saucepan over a medium heat for 30 seconds
  • Add garlic, chili, herbs and mushrooms, and stir regularly until mushrooms are dry and there is no remaining liquid in the pan. Set aside

Instructions to assemble and bake

  • Preheat oven to approximately 200 degrees Celsius
  • Remove dough from the fridge and roll into a large circle on a piece of baking paper
  • Place tomatoes and mushroom mixture onto the dough, leaving a border all the way around
  • Slightly roll up the dough border and press down to secure
  • Sprinkle with nutritional yeast mixture place the baking paper holding the dough onto the prepared tray
  • Bake in the oven for approximately 1 hour or until dough is cooked through
  • Serve hot or store in the fridge until ready to enjoy

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