🥧 Savory Vegetable Tart

Vegan puff pastry | Tofu spread | Roasted vegetables | Butternut squash purée 🌿 Introduction This Savory Vegetable Tart is a plant-based showstopper that balances crisp pastry with creamy tofu spread, caramelized roasted vegetables, and a luscious butternut squash purée. Perfect for brunch, lunch, or an elegant dinner — a dish that’s as wholesome as it is beautiful.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 10 People

Course: Main Course

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

🧑‍🍳 Ingredients

Tofu Spread

10 ml vegetable oil
2 kg tofu
200 ml vegetable stock add gradually as needed
30 ml freshly squeezed lemon juice
Piment d’Espelette to taste
Salt to taste
Freshly ground black pepper to taste

Method:

Blend all the ingredients until smooth and creamy. Adjust seasoning and set aside.
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Butternut Squash Purée

2 kg butternut squash peeled and diced
110 g shallots roughly chopped
300 ml vegan cream
Salt to taste
Freshly ground black pepper to taste

Method:

Cook the squash and shallots until soft.
Blend with vegan cream until smooth.
Season with salt and pepper.
Place in a piping bag for plating.
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Roasted Vegetables

10 ml vegetable oil
360 g butternut squash diced
600 g zucchini diced
250 g green peas
280 g shallots finely chopped
Salt to taste
Freshly ground black pepper to taste

Method:

Heat oil in a pan and sauté butternut squash and zucchini.
Add shallots and peas; roast until tender.
Season and drain excess oil. Set aside.
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Vegetable Mixture

110 g asparagus blanched, stalks diced
600 g zucchini grilled lengthwise
10 g chervil sprigs
10 g chives chopped
70 g red radish cut lengthwise
500 g plum tomatoes wedges, grilled
10 g crazy peas
Salt to taste
Freshly ground black pepper to taste

Method:

Spoon a generous dollop of Butternut Purée onto the plate.
Place the baked puff pastry on top.
Spread the Tofu mixture over the pastry.
Add the roasted vegetable mixture.
Arrange the grilled zucchini and tomato wedges neatly.
Mix radish with chopped chives and place over the tart.
Pipe some butternut purée around for color.
Garnish with asparagus chervil, and crazy peas.
Plate beautifully and serve warm.
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Puff Pastry Base

1 kg vegan puff pastry store-bought or bakery-made
Method:
Cut puff pastry as desired.
Bake at 160°C / 320°F for 15–20 minutes until golden.
Cool slightly before assembling.

Method

🍽️ Assembly

Layer the tofu spread, roasted vegetables, and purée as described.
Arrange the grilled vegetables and garnish with herbs and microgreens.
Serve warm for best flavor and texture.

Notes

🧂 Allergen Information

Allergen Contains Notes

Soy ✅ From tofu spread

Gluten ⚠️ In regular puff pastry (use gluten-free pastry to avoid)

Nuts ❌ None

Dairy ❌ Vegan cream used

Eggs ❌ None

Celery, Mustard, Fish, Shellfish, Peanuts ❌ None

Suitable for:
✅ Vegan · 🌾 Gluten-free option available

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🧮 Nutrition Information (per serving – approx.)

Nutrient Amount

Calories ~285 kcal
Protein 10 g
Carbohydrates 25 g
Sugars 6 g
Fat 15 g
Saturated Fat 2 g
Fiber 6 g
Sodium 320 mg

Values are estimated and may vary based on portion size and brand of ingredients.

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🌱 Health Benefits

High in plant protein: thanks to tofu, this tart provides a satisfying and balanced vegan protein source.

Rich in vitamins A & C: butternut squash, zucchini, and tomatoes support immune function and skin health.

Good source of fiber: vegetables and puff pastry help improve digestion and gut health.

Low in saturated fat: uses healthy vegetable oil and vegan cream alternatives.

Antioxidant-rich: radish, chervil, and asparagus offer natural antioxidants to fight inflammation.

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💡 Chef’s Tips

Try beetroot or bell pepper for seasonal color.

Add a drizzle of herb oil or balsamic glaze for an elevated presentation.

Serve with a side of green salad or vegan pesto drizzle for a complete meal.

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🥕 Allergen & Diet Summary

✅ 100% Vegan
⚠️ Contains Soy
🌾 Gluten-Free Optional

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🥧 Savory Vegetable Tart