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Vegan Harvest Vegetable Tart

Serves 6 to 8
Time 2 hr 15 min
This celebratory tart stars mushrooms, leek, quinoa and two types of winter squash. Delicata squash doesn’t need to be peeled, making it a beautiful topper for the tart.
Ingredients
  • 2 tablespoons whole flaxseed, divided
  • 1 3/4 cup almond meal
  • 1 delicata squash, halved lengthwise, seeded and cut into 1/8-inch slices
  • 1 large leek, halved lengthwise and thinly sliced
  • 6 ounces mixed mushrooms, trimmed and sliced
  • 4 cloves garlic, sliced
  • 1 1/2 tablespoon low-sodium soy sauce
  • 1 1/2 cup cooked quinoa
  • 1 1/4 cup butternut squash purée
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons nutritional yeast, divided
Method

Grind 1 tablespoon of the flaxseed with 1/4 cup water in a spice grinder until fairly smooth. Transfer to a small cup. 

Repeat with remaining 1 tablespoon flaxseed and another 1/4 cup water. Alternatively, stir 2 tablespoons flaxseed meal into 1/2 cup water.

Preheat the oven to 375°F.

 Line the bottom of a 10-inch round tart pan with a removable bottom with parchment paper.

 In a food processor, pulse almond meal and half of the flaxseed mixture until dough begins to pull away from the sides of the bowl. 

Gather into a ball and flatten into a disk. Press evenly into the bottom and up the sides of the prepared pan.

Bake until dried on bottom and barely golden on top edge, about 12 minutes. Cool completely on a rack.

Meanwhile, place delicata squash in a single layer on a parchment paper-lined baking sheet. Bake alongside crust until soft and browned on the edges, about 15 minutes.

Combine leek, mushrooms and 2 tablespoons water in a large skillet over medium heat. Cook, stirring frequently, until browned and softened, about 12 minutes.

Stir in garlic and soy sauce, and cook for 1 minute. Transfer to a medium bowl. 

Stir in quinoa, butternut squash purée, sage, vinegar, pepper, 1 tablespoon of the yeast and remaining flaxseed mixture. 

Scrape into tart crust and level top. Sprinkle with remaining 1 tablespoon yeast. 

Arrange squash slices on top, pressing them lightly into filling.

 Bake until browned and set, about 45 minutes. Cool for 15 minutes before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons whole flaxseed, divided
  • 1 3/4 cup almond meal
  • 1 delicata squash, halved lengthwise, seeded and cut into 1/8-inch slices
  • 1 large leek, halved lengthwise and thinly sliced
  • 6 ounces mixed mushrooms, trimmed and sliced
  • 4 cloves garlic, sliced
  • 1 1/2 tablespoon low-sodium soy sauce
  • 1 1/2 cup cooked quinoa
  • 1 1/4 cup butternut squash purée
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons nutritional yeast, divided