Gluten Free Vegan Autumn Tart

 

Hi, it's Jo from An Easy Gluten Free Life here and I have been struck by the lurgy this week. So I decided to try and kick it in the bottom - hard, by cramming as many superfoods as I could into my weeks meal plan. This recipe for a gluten free, vegan autumn tart is so delicious and packed to the brim with vitamins.

 

Tangy caramelised onions work perfectly with the rich pastry in this tart. Filled with wonderfully sweet parsnips and beetroot, the peppers and carrots add some savoury crunch.  This tart provides a whole host of vitamins and minerals including Vitamins A,B and C plus folic acid and iron. 

 

I served this to my family without telling them that the pastry was vegan, and they didn't even notice! Depending on your flour, the pastry can be tricky to roll thin but you can always press it into the dish - the oils in the spread will ensure it doesn't stick.

 

Autumn Vegan Tart with Caramelised Onions

Serves 6

 

Ingredients

* 3 parsnips, thinly sliced

* 2 beetroots, sliced

* 3 carrots cut into batons

* 2 red onions, sliced

* 1 orange pepper

* 2 tbs brown sugar

* 4 tsb balsamic vinegar

* 300g gluten and dairy free flour - I used Asda

*100g Vitalite Dairy free spread 

* 1/2 tsp baking powder

* 1/2 to 3/4 cup of very cold water

* 30g Vegan parmesan - I used Violife Prosociano

 

Method

For the Pastry

* Mix the flour, salt and baking powder together well

* Add the margarine in small chunks

* With cool hands, rub together the dry mix and margarine until the mixture is crumbly

* Gradually add in the water until you have a dough

* Knead the dough gently and roll out

* You can wrap the dough in cling film and leave it to rest but you don't have to

 

For the Tart

* Blind bake the pastry on 150C/Gas mark 3 for 10 minutes until a crisp layer forms

* Steam all of the veg for 5 minutes

* While the pastry is baking and the veg are steaming, heat a fying pan on high with a little oil

* Fry the onions until they are soft

* Add the sugar and balsamic vinegar, stirring frequently until caramelised

* On the blind baked pastry - layer the sliced parsnips on the bottom, then add the rest of the veg in your preferred arrangement, topping with the caramelised onions

* Bake for 20 minutes on 180C or gas mark 4 

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