Vegan Pumpkin & Sage Tart

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13 Ingredients

Number of servings

500grams Woolworths washed & ready to cook diced pumpkin
1 leek, trimmed, sliced
5milliliter extra virgin olive oil cooking spray
1 punnet sage, leaves picked
2 sheets frozen shortcrust pastry, partially thawed
450grams firm tofu, chopped
1 cup unsweetened almond milk
2tablespoons cornflour
2tablespoons nutritional yeast
3 cloves garlic, crushed
1 bunch asparagus, shaved
100grams snow peas, blanched, shredded
2teaspoons maple syrup

Description

This hearty vegan pumpking and sage tart will impress everyone with its crunchy pastry crust, delicious vegetable filling and light touch of sweetness from the maple syrup drizzle.

Swap tip:

Don’t want it to be vegan? Swap the tofu mixture for free range eggs, thickened cream and grated parmesan.

Method

Step 1 of 4

Preheat oven to 210°C/190°C fan-forced. Line a large baking tray with baking paper. Place pumpkin and leek on a tray, then spray with oil and season. Bake for 25 minutes, adding half of the sage in the last 5 minutes of cooking time or until vegetables are golden and tender. Allow to cool.

Step 2 of 4

Grease a 20cm-round springform pan. Press sage onto the inside of the pan to secure. Spray with oil. Cut 1 pastry sheet into 3 even strips. Line side of pan with pastry strips slightly overlapping and trimming any excess. Gently press pastry into the side of the pan to ensure sage attaches to the pastry. Cut a 22cm round from the remaining pastry sheet. Line base of pan with pastry round and gently press up sides to secure. Line with baking paper and fill with ceramic pie weights or raw rice. Place pan on a baking tray. Blind bake for 15 minutes or until pastry is just golden. Remove baking paper and weights/rice.

Step 3 of 4

Reduce oven temperature to 190°C/170°C fan-forced. Place half of the vegetable mixture in the pastry case. Place tofu, milk, cornflour, yeast and garlic in a food processor. Process, scraping down sides occasionally, until mixture is smooth and combined. Season well. Pour over filling. Press remaining vegetable mixture into the top. Season and spray with oil. Bake for 50 minutes or until tart is golden and set. Stand for 30 minutes to cool before removing from the pan.

Step 4 of 4

Combine asparagus and snow peas in a bowl. Arrange mixture on top of tart. Drizzle with maple syrup. Season and serve.