Why do the cashews need to be soaked for the cashew cream?

Soaking the raw cashews for 6-8 hours softens them, ensuring the cashew cream purees to a very smooth and thick consistency.

Can I substitute other flours for the chickpea flour in the crust?

The recipe specifically uses chickpea flour for its unique texture and gluten-free properties; substituting it would alter the crust's consistency and flavor.

How do I know when the beets and bell peppers are tender enough after roasting?

The beets and bell peppers are tender when they can be easily sliced after roasting for about an hour at 425 degrees F.

What's the easiest way to peel the roasted beets?

After roasting and cooling, the skin of the beets should rub right off easily, making them simple to peel.

What should the dough consistency be like for the chickpea flour crust?

The dough should be crumbly after adding oil, then just come together after adding water; add a teaspoon more water if it seems too dry.

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Roasted Beet, Bell Pepper and Cashew Cream Tart
[Vegan, Gluten-Free]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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A vibrant slice of Roasted Beet, Bell Pepper and Cashew Cream Tart, showcasing colorful roasted vegetables atop a creamy white filling and golden crust.

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Roasted Beet, Bell Pepper and Cashew Cream Tart [Vegan, Gluten-Free]

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Ingredients You Need for Roasted Beet, Bell Pepper and Cashew Cream Tart [Vegan, Gluten-Free]

For the Beet and Bell Pepper Topping:

2 red beets
2 yellow bell peppers
2 tablespoons olive or coconut oil

For the Crust:

1 3/4 c. chickpea (garbanzo bean) flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 c. extra virgin olive oil or coconut oil
1/4 c. cold water

For the Cashew Cream:

3/4 cup raw unsalted cashews, soaked in water for 6-8 hrs, drained and rinsed
1-2 cloves garlic
¼ teaspoon salt
1 tablespoon lemon juice
¼ cup water

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How to Prepare Roasted Beet, Bell Pepper and Cashew Cream Tart [Vegan, Gluten-Free]

Start with the filling:

Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with oil of your choice then wrap tightly in aluminum foil. Clean the bell peppers, slice them in half and remove seeds. Repeat the same -rub them down with oil of your choice then wrap tightly in aluminum foil. Roast both vegetables for 1 hour, or until tender enough to slice. Unwrap the veggies and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!
Using a sharp knife, slice the beets and peppers into 1/4-inch slices.
Turn the temperature of the oven down to 400 F.
To make the dough, mix the chickpea flour, salt and thyme. Drizzle the oil of your choice over the flour mixture and work together with your hands until crumbly. Add the water and mix very briefly, just until dough comes together (add an additional teaspoon of water if the dough seems too dry.)
Flatten the dough into a disk on a floured work surface (use all purpose or gluten-free flour for the work surface) Roll it out with a rolling pin to about 1 inch larger than the diameter of your tart pan.
Carefully transfer to the tart pan, pressing it into the bottom and sides. Trim off any excess.
Cover the crust lightly with foil (don’t press), and bake at 400 F for 10 minutes. Let cool slightly.

Meanwhile prepare the cashew filling:

Puree all of the cashew cream ingredients in a food processor until very smooth and thick. This will take several minutes, and may require scraping down the sides of the processor. If the mixture seems to dry to become creamy, add one or two teaspoons of water as needed.
Top the partially-baked crust with the cashew cream, then nice arrange beets and bell peppers on top. Return to the oven and bake for 20 minutes longer. Serve warm or at room temperature.