Smoky beany Veggie Tart with Sweet potato pastry
This recipe used loads of veggies! Its also pretty low fat and very high in fibre! Its also 100% Vegan 100% Vegetarian.
The cost is uber low also. I very rarely will add any ingredients that I don’t regard as ‘store cupboard essentials’ I could go all fancy pants on you but, that defeats the object of the blog. I keep it simple, inexpensive, filling and tasty! For example, a tin of kidney beans cost me 21p! Fab!
Sweet Potato Pastry base:
3oz None dairy ‘butter’ (I used vitalite)
6oz Wholemeal/plain flour
1 handfull grated sweet potato
enough water to bind.
1) Rub fat into flour until it resembles breadcrumbs.
2) Throw in the grated sweet potato and mix together.
3) Add just enough water (little by little) so that it forms a ball of pastry.
4) Wrap with cling film or a bag and pop it in the fridge to chill out for a bit (prepare the other things and this will give the pastry enough time)
Smoky Kidney bean smush layer:
1 can Kidney beans
2 cloves garlic (finely chopped)
1 heaped tsp smoked paprika
2 tsp Tomato ketchup
Salt and pepper to pepper to season
1) Drain and rinse beans. Place in a bowl (one that it is possible to smush it all up in)
2) finely chop garlic and add to bowl with all other ingredients.
3) Smush up with a potato masher or fork.
1 medium courgette
1 small yellow pepper (or any colour you have!)
2 spring onions
2 tsp olive oil
1tsp dried basil
2 tsp lemon juice (optional)
Simply slice up the veggies as per the picture or, any way that you wish, taking into account that they have to evenly cook when baked.
Drizzle with 2 tsp olive oil and 1 tsp dried basil. I also used 2 tsp lemon as I had some in the fridge. Mix and set aside.
How to put it all together:
- Blind baking the base: Roll out the pastry. For mine I used an 11inch diameter Pizza tray. It rolled out to about 2ish cm deep. Don’t worry if you have some pastry left over, you can pop this in the fridge for future use (it will keep for a couple of days but wont roll out as well). I always use my old dried peas for blind baking. You don’t have to invest in expensive ceramic ones. Just keep the dried peas dry and re use and re use! This takes about 20 minutes.
- When it is baked, spread with the Kidney bean smush. Spread out evenly.
- Now the artistic part! Place the veggies on top. Gently pressing into smush.
- Bake at 180c for 30 mins or until the veggies are nicely cooked and before the edges of the pastry burn!