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Recipe

Vegan Vegetable Tart

Scott Phillips

Servings: 8

This hearty tart, featuring a roasted mix of fall vegetables in a tender crust made from soy cream cheese, makes an excellent Thanksgiving main dish.

Ingredients

For the filling

  • Olive oil, for the pan
  • 1-1/2 cups 1/2-inch-dice butternut squash
  • 3/4 cup sliced carrot (1/2-inch-thick half-moons)
  • 3/4 cup sliced leek, white and light green parts only (1/2-inch-thick rounds)
  • 3/4 cup coarsely chopped red bell pepper
  • 3/4 cup coarsely chopped cauliflower
  • 1 Tbs. finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely chopped fresh thyme

For the crust

  • 6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling
  • 3 oz. (6 Tbs.) vegetable shortening
  • 6 oz. cold dairy-free cream cheese, such as Tofutti
  • 3/4 tsp. kosher salt

For assembly

  • 4 oz.  dairy-free cream cheese, softened
  • Olive oil, for brushing

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 200
      Fat (g): 23
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 0
      Sodium (mg): 670
      Carbohydrates (g): 24
      Fiber (g): 2
      Protein (g): 4

Preparation

Make the filling

  • Position a rack in the center of the oven and heat the oven to 375°F. Lightly oil an 8×8-inch baking dish.
  • Toss the vegetables and rosemary with 3/4 tsp. salt and 1/2 tsp. pepper in the baking dish. Add the lemon zest, juice, and thyme; toss to combine. Cover with foil and roast until fork-tender, 30 to 40 minutes. Remove the foil and let cool.

Make the crust

  • Turn the oven temperature up to 400°F.
  • Pulse the flour, shortening, cream cheese, and salt in a food processor until the dough begins to clump together, about fifteen 1-second pulses.
  • Transfer the dough to a well-floured work surface and gently knead once or twice to help it come together. Dust a 12×17-inch sheet of parchment with flour. Roll the dough on the parchment into a 16-inch round that’s about 1/8 inch thick (two sides will go beyond the paper). It’s OK if it’s not a perfect circle and the edges look rough.

Assemble and bake

  • Spread the cream cheese on the dough, leaving a 1-1/2-inch border. Transfer the dough on the parchment to a 13×18-inch baking sheet; the edges will hang over the sides.
  • Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center. Fold the edge of the dough over the edge of the filling to create pleats that are 1-1/2 inches wide. Brush the pleated dough with the oil.
  • Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving.

Reviews

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Reviews

  • user-4132540 | 11/10/2014

    s?ss

  • motherslittlehelper | 11/04/2014

    My husband made this - although prep heavy ( as any new recipe tends to be ) it was absolutely worth it! Hats off to you for supplying vegan options. We made the veggie one as well - super delicious party food - made a little pork roast on the side for the carnivorous ones in the family....

  • user-3986288 | 10/20/2014

    Loved this recipe and so did my family.

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