GLUTEN-FREE OPTION* SOY-FREE OPTION** OIL-FREE OPTION***
This tart looks impressive when made in a proper fluted tart pan. It does take a bit of work to get the crust in all the nooks and crannies, but it’s worth it to hear the ooohs and ahhs.
YIELD: 8 servings
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 20 to 30 minutes
INGREDIENTS
FOR THE CRUST:
- 1 1/2 cups (180 g) whole wheat pastry flour (*use gluten-free)
- 3/4 cup (180 g) unsweetened vegan yogurt (**use plain coconut yogurt)
- 2 tablespoons (12 g) nutritional yeast
- 1/4 teaspoon salt
FOR THE FILLING:
- 1 1/2 cups (358 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1/2 cup (120 ml) unsweetened nondairy milk (**use soy-free)
- 1/4 cup (24 g) nutritional yeast
- A few drops of liquid smoke (optional)
- Salt and pepper, to taste
- 2 large potatoes or equivalent baby potatoes, boiled until just tender, then sliced (peel if not organic)
- Smoked paprika, for topping
- Smoked salt, for topping
- Shredded vegan cheese (**omit)
INSTRUCTIONS
- Preheat the oven to 350°F (180°C, or gas mark 4) and oil an 11-inch (28 cm) tart pan ***or line with parchment paper.
- To make the crust, process all the ingredients in a food processor until they resemble cornmeal. Press the crust mixture into the tart pan, patting down with your hand.
- To make the filling, add the beans, milk, nutritional yeast, and liquid smoke to a food processor or blender. Process until smooth.
- Spread the filling in the tart crust and top with a layer of potato slices. Top with a sprinkling of salt, pepper, and paprika and the vegan cheese.
- Bake for 20 to 30 minutes or until the potato slices are cooked through.
PER SERVING (DOES NOT INCLUDE VEGAN CHEESE):
- 222.0 calories; 1.1 g total fat; 0.1 g saturated fat; 8.4 g protein; 45.1 g carbohydrate; 8.0 g dietary fiber; 0 mg cholesterol.
