This vegetable tart is wonderful and delicious! It's full of vegetables and makes a great brunch!

Vegetable Tart [Vegan]

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For the Crust:

  • 1 cup whole wheat flour
  • 1/2 cup whole oat flakes
  • 3 tablespoons sesame
  • 1/2 teaspoon pepper and 3/4 teaspoon
  • 1 teaspoon salt baking powder
  • 1 sprig of rosemary, finely chopped
  • 1/3 cup olive oil
  • 1/3 cup soy milk

For the Filling:

  • 2 cups eggplants
  • 2 cups peppers
  • 1 1/4 cup zucchini
  • 1 1/4 cup onion
  • 2 cloves garlic
  • basil leaves
  • 1 teaspoon olive oil
  • salt and pepper

For the Cream:

  • 2 cups (300 g) silken tofu
  • 3 tablespoons nutritional yeast
  • 1 teaspoon capers
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • salt and pepper
  • sesame for sprinkling


  1. On a greased baking pan, bake the sesame and oats for 8 minutes at 350°F.
  2. Be careful not to burn! After cooling slightly put in the blender with salt, pepper, baking, rosemary and flour. I pulverize them to become dust. In a bowl mix the oil with the milk.
  3. Mix the liquids with the solid materials and make a dough. After 10 minutes open it with a rolling pin on a floured surface and transfer it to a tart dish.
  4. Finely chop all the vegetables and saute them in a non stick frying pan with 1 tablespoon oil. Add salt and pepper. Transfer to a bowl to cool.
  5. Drain the silken tofu, put it in the blender along with the cream ingredients. Pulse and toss in vegetable mixture. Stir well.
  6. Empty the filling at the base of the tart, straighten with a spatula, sprinkle with sesame seeds and bake in preheated oven at 350°F until golden brown for about 45 minutes.  Take it out of the oven and allow to cool before serving.


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