Healthy Recipes

Published on November 21st, 2013 | by Andrea Bertoli

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How to Make a Basic Tart: Savory and Sweet

These recipes are a little bit different than most of the healthy recipes we feature here on Vibrant Wellness Journal. In our kitchen we usually choose simple, healthy recipes featuring lots of greens and vegetables. But sometimes we want to to cook something a little bit fancier. Whether you are cooking for someone special or a whole group of special people, a savory or sweet tart will be a great addition to your meal. The bonus is that it looks a lot fancier than it actually is, so these recipes are sure to impress!

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squash and onion tart 

Below is a recipe for a basic tart crust. You can add a pinch more sugar to sweeten it further for sweet tarts, or keep is savory and fill with all manner of foods: thinly sliced squashes, mushrooms, apples, pears and more. Make it more decadent with some creamy goat cheese, ricotta cheese or coconut whipped cream. For savory tarts serve with with a hearty kale salad or lovely soup to round out the meal. For sweet tarts, serve at tea time or for a simple ending to your holiday meals.

Basic Tart Crust

Tart Crust:
1 cup whole-wheat pastry flour
½ cup all-purpose flour
2 Tablespoons wheat germ
2 teaspoons brown sugar
½ teaspoon baking powder
¼ teaspoon sea salt
¼ cup vegan margarine or butter
8-10 Tablespoons unsweetened soymilk
2 teaspoons apple cider vinegar

  1. To make the Crust: In a large mixing bowl combine flours, wheat germ, brown sugar, baking powder, and salt. Grate in margarine and use your hands to press margarine into flour until mixture is crumbly and loose like teeny pebbles.
  2. In a small bowl mix together 8 Tablespoons (½ cup) soymilk and apple cider vinegar.
  3. Sprinkle soymilk over flour mixture, tossing with a spatula to combine. Use your hands and gently knead dough until cohesive, adding extra soymilk as needed to make dough smooth. Form dough into a ball and wrap in plastic wrap. Knead a few times in the plastic, and let rest in refrigerator for two hours or overnight.
  4. Preheat oven to 400º and line a baking sheet with parchment paper.
  5. Turn out dough onto a floured surface and roll into a large rectangle, about ¼ – inch thick. Lift dough carefully from surface and lay onto baking sheet.
  6. Meanwhile, prepare the Fillings (see below).
  7. Bake tarts for 25 minutes, until crust is golden. Remove from oven and let cool slightly before serving. Makes 3-4 servings, or 5-6 small bites.

To Make the Fillings:

Onion & Goat Cheese: Saute 2 Tablespoons olive oil with 2 cups thinly sliced red onion on medium-low heat until very brown. Layer onto crust with 3 ounces hard goat cheese and 2 ounces soft goat cheese. Sprinkle with 2 Tablespoons fresh or dried thyme and some cracks of fresh black pepper. Bake as directed above.

Squash & Onion: Boil 2 cups chopped and peeled butternut, Kabocha or kuri squash in water until soft. Mash until smooth. Saute 2 Tablespoons olive oil with 2 cups thinly sliced red onion on medium-low heat until very brown. Layer the squash onto the tart, leaving 2 inches of crust on edges (see photo below). Sprinkle with cooked onions and garnish with some Italian seasoning. Bake as directed above.

Squash with Cashew Creme (second photo below): Toss together a dozen thin slices of Kabocha squash, 2 Tablespoons coconut oil and 1 Tablespoon brown sugar. Bake at 400 degrees for 15-20 minutes, until squash is soft and browned. Meanwhile, blend together 1 cup soaked cashews with 2 pitted Medjool dates and 1 teaspoon cinnamon in a food processor. Add 1 Tablespoon water as needed to make it creamy and smooth. Spread cream onto tart, leaving space on the edges. Layer cooked squash and bake as directed above. {Need more direction for making a cashew cream? Check out this Food 52 post by Gena Hamshaw here}.

And here are two more awesome tart recipes:

Rustic Apple Tart
Zucchini Galette

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making the squash and onion tart, with help!

kabocha tart

sweet roasted Kabocha pumpkin tart

zucchini galette

zucchini galette (recipe from Smitten Kitchen)

apple tart

vegan rustic apple tart (link above)

 


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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, and Eat Drink Better. Find more from Andrea on Facebook and Instagram



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