Vegetable Tart

MAIN MEAL
A vegan friend in Sheffield, UK. made this tart for me.
Vegetable Tart
Ingredients
Casing
1 sheet ‘Just Rol’ shortcrust pastry, or vegan frozen pastry
8 ozs 225g dried peas or beans
Filling
4 sticks of celery
4 carrots
1 small cauliflower
4 ozs 125g peas
4 ozs 125g beans 1 onion, chopped
2 ozs 50g vegan margarine
White Sauce
4 Tblsps flour
2 ozs 50g vegan margarine
1 Tblsp yeast extract
salt and pepper
2 cups soya milk or vegetable stock or water
Method
Roll the pastry out to 1/4 inch 1 cm thick and line a tart dish. Cover base with dried peas and bake ‘blind’ in a hot oven 400F, 200C, Gas Mark 6 for 15 minutes
Wash and peel the vegetables. Chop the carrots, celery and beans, divide the cauliflower into florets. Fry the onions and carrots in the margarine for 6 minutes. Boil the other vegetables until nearly soft, about 10 minutes. Drain. Mix vegetables together and pour into tart case.
Make a sauce by gently frying flour in the margarine for 1 minute. Add the fluid stirring continuously until the sauce thickens. Add the yeast extract and season to taste.
Pour sauce over the vegetables. Bake in oven 400F, 200C, Gas Mark 6, for 20 minutes.
Serve hot or cold with a salad.
Serves 4 people.

Advertisements
This entry was posted in Main course. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s