Savory Carrot Tart

Are you craving comfort food? Let's bake an Argentinean vegan savory carrot tart—one of the easiest and best dinner tart recipes out there!

When I was living in Argentina, I would always make a big one and freeze these tart portions to have them readily available as the main dish for quick lunches or lazy dinners. This one is a vegan version!

A savory vegetable tart is not time-consuming and is a cheap, tasty, and convenient option for a mid-day lunch. It is common to find them on fixed-priced menus.

Veggie tarts are so typical that some food delivery restaurants only make empanadas (filled pastries), pizzas, and pies. As a result, many Rotiserias survive entirely on these three menu options. Just with a slice, you have a light and convenient meal.

🧾 Ingredients

• Carrots: They provide a sweet, earthy flavor and are packed with essential nutrients like beta-carotene.
• Vegan Pie Dough Recipe (or store-bought puff pastry): This gives the tart its crisp, flaky texture and is the delicious vessel for our filling.
• White Onion: It offers a mild, aromatic base, enhancing the overall depth of flavor in the tart.
• Fresh Garlic: Essential for that pungent kick, garlic brings out the flavors of the other veggies.
• Celery: Its crisp texture and slightly peppery flavor balance out the sweetness of the other ingredients.
• Red Bell Pepper: Adds a touch of sweetness, color contrast, and a burst of vitamin C.
• Chia Seeds: A plant-based binding agent, they help in achieving the right tart consistency and offer omega-3 fatty acids.
• Vegan Mozzarella Cheese: It melts beautifully, lending the tart a creamy texture and rich taste.
• Your Choice of Herbs (thyme, rosemary, and oregano): They infuse the tart with a fragrant, earthy aroma, making each bite herbaceous and delightful.
• Olive Oil: Used for sautéing, it brings out the flavors and ensures nothing sticks, plus it's heart-healthy!
• Nutmeg (optional): Just a hint elevates the dish, adding a warm and nutty undertone.
• Oats (optional): They absorb any excess moisture, ensuring the crust remains crispy and perfectly baked.

Salt and pepper to taste.

See quantities and complete instructions in the recipe card.

Substitutions

🔪 Instructions

Preheat the oven to 400 ºF (200 ºC).

Step 1: Use olive oil and a bit of flour to prepare an 8” (25 cm) baking sheet. Place the tart crust on top of it; you can use parchment paper to help you manage it. Pinch with a fork and add oats.

Step 2: Make the chia egg by hydrating the chia seeds in one cup of warm water for 10 minutes.

Step 3: Prepare the filling

1. Peel and shred the carrots, and continue chopping the rest of the vegetables.
2. Stir fry the chopped onions and the minced garlic, then add the celery and chopped bell peppers. Stir regularly.
3. Add the shredded carrots, followed by the herbs and spices, and remove them from the heat.
4. Cool down the mixture, remove any excess liquid, and stir in the chia eggs and the cubed vegan mozzarella cheese.
5. Season with salt and pepper to taste.
   

Step 4: Assemble the tart and bake

1. Sprinkle the rolled oats in the puff pastry; this will help absorb any residual moisture from the carrots mixture, ensuring your crust is cooked well and doesn’t come up soggy.
2. Pour the veggie and cheese mixture into the baking pan and spread evenly. Then, fold the puff pastry inwards.
3. Bake the vegetable tart in the oven for 30-40 minutes until it looks golden brown.
4. Let the galette sit for 10 minutes before serving.

Note: Optionally, you can brush the tart with a mix of paprika and water to replace the egg wash, adding color and making the golden brown color stand out more. I usually don't use it.

Serve warm with a green salad with cherry tomatoes.

📖 Variations and tart recipe ideas

Tarts are free-form versions of open fruit tarts, and you can find them in various shapes and fillings.

To make a protein meal, add one 8-ounce crumbled tofu block into the mix instead of vegan cheese.

The most common tart options include veggie ones: Verdura (Spinach and chard), Butternut Squash, zucchini, yellow summer squash, Cheese and Onion, and vegan eggplant pie, but you can find endless combinations.

🥢 How to serve

This simple carrot recipe works as a main dish or a side dish when paired with a nice salad with cherry tomatoes, a spinach and arugula salad, or a vegan kale salad. That way, you have a complete meal.

❓ FAQ

🥕 More carrot recipes

We use carrots quite often for juicing, and we love zero-waste cooking, we also use carrot tops to make carrot greens pesto. It goes perfectly with vegan tuna salads and cold pasta salads.

Sometimes, we buy way too many carrots; what do we do? Carrot and Ginger soup is another favorite that is made very quickly with minimal cooking time, and it's so yummy!

Have you heard about vegan bacon? With this easy-to-make and healthy carrot bacon recipe, you may be heading to a new treat.

If you love cooking with carrots, you will surely love our moist carrot loaf cake.

📚 More Italo-Argentinean recipes

• Pickled Eggplants (Berenjenas al Escabeche)
• Vegan Lentil Empanadas
• Spinach Ricotta Empanadas
• Vegan Empanadas (or Tart) Dough
• Vegan Eggplant Pie

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

📋 Recipe

Savory Carrot Tart

Author: Gustavo De Obaldia

This Vegan version of an Argentinean Tart is an excellent option to have a guilt-free Carbs lunch.

5 from 32 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Argentinean-Inspired, Italian-Inspired, Latin American

Servings 4 Servings

Calories 510 kcal

Equipment

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Loaf Pan (affiliate link)

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Ceramic Quiche Pan (affiliate link)

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Cutting board (affiliate link)

Ingredients

 

CupsMetric

 

0.5x1x2x3x

• ▢ 4 carrots medium
• ▢ 1 white onion medium
• ▢ 2 cloves garlic fresh
• ▢ 2 stalks celery
• ▢ 1 red bell pepper
• ▢ ⅓ cup chia seeds
• ▢ 8 ounces vegan mozzarella cheese
• ▢ ½ teaspoon thyme or rosemary, dried
• ▢ ½ teaspoon oregano dried
• ▢ Pinch nutmeg
• ▢ 1 Easy Vegan Empanadas Dough same dough used for this pie (use ½ of recipe, or 1 store-bought pastry crust

Optional:

• ▢ 2 tablespoons oats

Serve with a green salad, I suggest Rucola and cherry tomatoes.

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Directions

 

• Preheat: Set your oven to 400ºF (200ºC) for 10 minutes.
• Prepare Chia: Soak the chia seeds in a cup of warm water for 10 minutes.
• Crust Ready: Oil an 8” pan, lay the pie crust, and pinch with a fork.
• Shred Carrots: Peel and finely shred the carrots.
• Stir-Fry Vegetables: Sauté the onion, garlic, celery, and bell pepper in a pan. Add water if needed.
• Add Carrots & Spices: Introduce the shredded carrots and season with herbs and spices.
• Cool Down: Allow the vegetable mix to cool for 5 minutes. Drain excess liquid.
• Mix In Cheese & Chia: Combine the cooled mixture with the mozzarella cubes and chia egg.
• Sprinkle Oats: Distribute the oats on the pie crust.
• Pour Mixture: Add the carrot mix into the prepared crust.
• Bake: Place the tart in the oven for 30-40 minutes.
• Rest: Allow the tart to settle for 10 minutes before serving.

Notes

Use our Vegan Empanadas or Pie Dough Recipe

Nutrition Facts

Calories: 510kcalCarbohydrates: 66gProtein: 11gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 908mgPotassium: 428mgFiber: 12gSugar: 7gVitamin A: 11156IUVitamin C: 45mgCalcium: 176mgIron: 4mg

Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

Gustavo De Obaldia

Website | + posts

As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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