Simple, tasty vegan tart packed full of nutrients, served with your choice of veg.
Prep time: 40 minutes
Serves: 4
For the roux:
40ml oil
40g flour
200ml oat milk
tsp fenugreek, pinch of tarragon, 3 cloves garlic
for the filling:
can of black beans (drained)
200g greens (like kale)
320g pastry
on the side:
small savoy cabbage, shredded
280g green beans
Shred the greens (those to go in the tart) and boil for 10 – 15 minutes. While the greens are cooking, make the roux: Drizzle 40ml of oil into a small saucepan over a medium heat; sprinkle 40g of flour into the oil stirring quickly. Gradually pour the milk into the flour/oil mix, stirringinto a paste each time. The roux should be quite thick. Add the spices and herbs to the roux and stir well. Drain the greens and beans and mix into the roux. Take the roux off the heat. Pre heat the oven to gas mark 7 (as per pastry instructions). Roll the pastry out onto a baking tray. Turn up the edges of the sheet of pastry. Pour the greens ‘n’ beans mix onto the pastry and spread with a knife. Season with salt and pepper. Place tart in the oven for 15minutes, or until pastry is golden brown. Prepare your veg on the side. Serve with a drizzle of cold pressed oil.
