Creamy Roast Vegetable Tart

This is a VERY autumnal recipe. I mean… just look at the colours! I didn’t pre-write a recipe guide to this one as I usually do… I just went along with it and I am so damn impressed with how it turned out. The chickpea crust is also delicious and adds a little extra protein if that’s something you’re conscious about!! I sprinkled over a little bit of violife greek-style cheese and served with roasted tomatoes, kale chips and rocket salad… AMAZING!



For the pastry:

  • 150g chickpea flour
  • Pinch of salt
  • 1 tsp oregano
  • 40g coconut oil or veg butter, melted
  • 2 tsp maple syrup
  • 2-4 tbsp water

For the tart filling:

  • 1 medium sweet potato, roasted (approx 150g cooked weight)
  • 2 gloves of garlic
  • 1/3 cup cashew milk (or any milk)
  • 50g pre-soaked cashews (optional but yummy)
  • 1 carrot – I used 1/2 a yellow one, 1/2 an orange one, sliced
  • 1 courgette, sliced
  • Other optional veg: tomatoes, peppers, red onions, aubergine
  • 1 tbsp olive oil
  • 1 tsp dried oregano


  1. Preheat oven to 180c
  2. Combine all dry pastry ingredients in a large bowl and mix well, then add the maple syrup and coconut oil and mix further
  3. Add water tbsp by tbsp until a dough forms
  4. Roll out the dough about 1/2 a cm thick and gently place into a pie tin, cutting off the excess at the edges
  5. Prick with a fork and bake for 8 minutes
  6. Once removed from oven, allow to cool for at least 20 minutes
  7. Next up to prepare the filling, in a blender combine the sweet potato, garlic, cashew milk and cashew nuts until a smooth paste is formed
  8. Scoop half of the mixture into the pastry and spread across evenly
  9. Now add a layer of the carrots and courgettes
  10. Scoop the ramining sweet potato mixture into the pie and again, spread over evenly
  11. Arrange the remaining veg over the top, drizzle with olive oil and a sprinkle of oregano and put in the oven
  12. Bake for 25-30 minutes until vegetables are cooked through.
  13. Slice up and enjoy!

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