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.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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