Savory Vegetable Tart

VEGETABLE FILLING:

  • 3 Tbsp. olive oil
  • 2 large zucchini, cut into slices
  • 1 red onion, cut into wedges
  • 3 plum or Roma tomatoes, cut into wedges
  • 1 c. fresh mushrooms, sliced
  • 1 red pepper, cut into pieces
  • 1 green pepper, cut into pieces
  • 1 yellow pepper, cut into pieces
  • 1/2 c. black olives, sliced
  • 1 Tbsp. basil, chopped
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. sea salt
  • 1 c. soy sour cream

PASTRY DOUGH:

  • 1 c. whole wheat pastry flour
  • 1 c. unbleached white flour, with germ
  • 1/2 c. soy margarine
  • 1 tsp. sea salt
  • 1/2 c. cold water
  • 1/8 c. vegan Parmesan alternative

Instructions:

  1. Sauté vegetables in olive oil until slightly tender, then add olives and seasonings. Cover and simmer until vegetables are crisp-tender.
  2. For pastry dough, combine dry ingredients and work in the soy margarine until mixture resembles fine crumbs. Add water a little at a time, mixing until a soft dough is formed. Roll out crust and place in a deep pie dish.
  3. Drain vegetables and fill crust, then pull up edges of crust around filling until all the vegetables are covered except the center. Bake at 400 degrees F for about 40 minutes.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Supper Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.