A fuss free tart or pie crust that is gluten free

I love pastry but my belly doesn’t. I can make gluten free pastry and it’s delicious but I always find it too fussy.  This recipe that I recently taught on module four of the Vegan Chef and Lifestyle Training is a simple one to follow and a delicious alternative to pastry, which really is fuss free.

You can fill the crust with anything. One of the tofu bakes in my cook book would fill this base beautifully or you can fill them with the two filling options I suggest below.

Please let me know how you go when you try these out. Send me an email to info@veets.com.au or write a comment on my facebook page

Sweet Potato Crusted Tarts

(makes 6  to 8 small tart bases – if you want to make a big tart or pie double the recipe)

1 sweet medium to large sweet potato
1 tbsp chia seeds
salt

Grate the sweet potato and sprinkle on 3/4 tsp salt and place in a strainer. Let sit for 10 minutes then squeeze out all the water from the sweet potato. Mix the chia seeds with the sweet potato and wait for a few minutes for the chia seeds to soak up some of the remaining water in the sweet potato.

Shape the sweet potato into the tart cases and then bake at 190 C for up to 25 minutes or until crisp.

Fill the tart with your favourite filling. Two of my favourite filling are below.

1. Zucchini and red capsicum with salsa verde.

1 zucchini diced small
1 red capsicum diced small
1 cup of washed parsley
1 tbsp of rinsed capers
1 clove of boiled garlic
pepper to taste
2 tsp apple cider vinegar
splash of oil


Sautee the zucchini and red capsicum in the oil until tender. Chop the parsley capers and garlic together until very fine. Mix with the apple cider vinegar and then mix in with the zucchini and red capsicum. Season with pepper and salt if needed.

2. Creamy veg from the recipe in a recent blog

Immerse Yourself in the 3 Day Courses run Monthly

Would you like to become more inspired in the kitchen and learn how to make life easier so you can eat healthy delicious plant based food every day? This can be achieved by immersing yourself in the three day courses I run every month.  I have two this winter. One in August and one in September. The course is the stepping stone for the full training I offer but more than two thirds of the people who attend the three days are doing so for their own lives and get so much out of the three days.

For the months of August and September I am offering $100 off the 3 day Vegan Foundation cooking courses. A great opportunity to get started so you can continue all year long with nutritious plant based food. See more details for dates and application form

Have a great week everyone and please do share your favourite pie or tart filling recipes with us all on our Vegan Recipes and Meal Ideas Facebook page

With gratitude Veet

Categories:Snacks/Sides Mains

Tags:Pie Crust savoury tart

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