Vegan Beetroot, Feta & Thyme Tart
This delicious vegan beetroot and feta tart has the perfect combination of sweet and salty flavours and beautiful, bright colours.
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The combination of sweet, earthy beetroot and tangy vegan feta makes this tart a winning dish at any time of year. Whether you’re after something to tuck into at lunchtime or a plant-based crowd-pleaser for hungry guests, this vegan tart tastes as good as it looks.
If you don’t have time to make the pastry yourself, you can buy Jus-rol ready-made shortcrust pastry which is vegan-friendly.
What is vegan feta made of?
If you’re missing the salty tang of feta cheese, the good news is that vegan feta is now widely available in supermarkets. Violife produces a plant-based alternative called Greek White Block, which is made from coconut oil and potato starch. Sheese also offers a Greek-Style cheese block, again made from coconut oil.
Fancy having a go at making your own vegan feta? It’s easier than you might think! You can make it using almond meal, garlic and nutritional yeast or you can find recipes that use tofu instead.
Tip: Serve this vegan tart warm or cold with a watercress salad.
Total Time: 1 hour and 25 minutes
Prep Time: 25 minutes
Cook Time: 1 hour
Calories: 362
Servings: 6
Rating:
Total Time: 1 hour and 25 minutes
Calories: 362
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the chive pastry
- 37.5 37.5 g plain flour
- 19.166666666667 19.166666666667 g dairy-free butter
- 0.16666666666667 0.16666666666667 tsp sea salt flakes
- 0.33333333333333 0.33333333333333 tbsp fresh chives
- 0.33333333333333 0.33333333333333 tbsp cold water
- For the filling
- 0.33333333333333 0.33333333333333 small cooked beetroot, cut into wegdes
- 25 25 g dairy-free feta cheese
- 0.16666666666667 0.16666666666667 onion, cut into wedges
- 15 15 g gram flour
- 100 100 ml water
- 0.33333333333333 0.33333333333333 tsp Bouillon powder
- 0.66666666666667 0.66666666666667 tbsp nutritional yeast
- 0.16666666666667 0.16666666666667 tsp Kala Namak (black salt)
- 10.833333333333 10.833333333333 g baby spinach
- black pepper, to taste
- fresh thyme, leaves only
Method
- Preheat the oven to 180°C (Gas Mark 4, 350°F). To make the pastry, sift the flour into a bowl and stir in the salt and chives. Add the butter to the bowl and rub it into the flour mixture until you have a fine breadcrumb texture. Quickly mix in the water and bring the pastry together with your hands. Knead very briefly, wrap the dough in cling film and transfer to the fridge for 10 minutes
- To make the filling, place the onions in a baking dish and drizzle with oil. Season and bake for 10 minutes, until slightly softened.
- Measure 240ml (1 cup) of water into a jug and whisk in the gram flour. Add the rest of the water to a saucepan and add the bouillon, nutritional yeast, black salt and thyme leaves. Bring to a simmer and slowly whisk the gram flour mixture into the stock in the saucepan, whisking all the time. Continue to cook until you have a very thick filling. Stir in the spinach and some black pepper.
- Dust a worktop with flour and roll out the pastry to fit your tin. Drape it over the tin and press into the edges to line it. Leave a little excess around the edges to allow for shrinking. Line the pastry with baking paper and dried beans, transfer to the oven and bake for 20 minutes.
- When the pastry is cooked, remove it from the oven (leave your oven on) and fill it with the chickpea mixture. Arrange the onion wedges, beetroot and feta on the top so that they are slightly submerged. Sprinkle over some extra thyme and place the tart back into the oven for 30 minutes. After this time, brush the top of the tart with a little oil and cook for another 5 minutes.
- When the tart is cooked, remove it from the oven and allow it to partially cool and firm up before slicing. Sprinkle with pine nuts before serving.
Each 165g serving provides: Fat 15g, Saturates 6.9g, Sugars 4.1g, Salt 1.9g.
Ready for another slice? Dig into these tasty vegan quiche recipes!
