Savory Carrot Tart

Are you feeling like having some comfort food? Let's bake an Argentinean Vegan Savory Carrot Tart. one of the easiest and best dinner tart recipes you will find out there!

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

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Ingredients

• Carrots
• Vegan Pie Dough Recipe (or store-bought puff pastry)
• White onion
• Garlic
• Celery
• Red bell pepper
• Chia seeds
• Vegan mozzarella cheese
• Your choice of herbs (thyme, rosemary, and oregano)
• Olive oil
• Nutmeg (optional)
• Oats (optional)

Salt and pepper to taste.

See quantities and full instructions in the recipe card.

The Dough

We use this straightforward recipe that also works for Vegan Empanadas, which we make with a lentil or mushroom filling. If you want to make this easy dough from scratch, find it here: Vegan Empanadas Dough.

You can also choose to use store-bought puff pastry, and it will also work well. Just take it out of the fridge ten minutes before using it.

If you are going for the store-bought puff pastry option, remember that there are different kinds of puff pastry, some of them being dryer and others flakier.

If you are using frozen puff pastry, I recommend leaving it to thaw overnight in the refrigerator.

Step by Step directions

Pre-heat oven at 400ºF (200ºC). Use olive oil and a bit of flour to prepare an 8” (25 cm) baking sheet and place the tart crust on top of it; you can use parchment paper to help you manage it. Pinch with a fork.

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

Prepare the filling

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

Assemble the carrot pie

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 it rest for 10 mins 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.

Pro tip

If you are not using a non-stick pie pan. Use one teaspoon of oil to grease the pan.

Then use flour to dust the oiled pan, and then place the dough in.

Tip: sometimes the moisture of the filling can prevent the dough from cooking evenly, to avoid this, lay oats flakes on top of savory tart dough. This will absorb any residual moisture from the carrots mix, ensuring your pie crust is cooked well and doesn’t end up mushy.

Making a vegan tart

In this case, it is the binding feature that we are going after, and both chia and flax seeds are great at binding.

How to make a chia egg

To make a chia egg, double the amount of water to the number of chia seeds.

Let the chia seeds soak for 10 minutes, stirring once, ensuring all seeds come in contact with water. A gel will form. This chia egg mixture is then added to the filling mix, which will make it all hold together.

You can use the same method with flaxseeds, although you need to let them soak for 20 minutes or use boiling water.

Savoury tarts recipes ideas

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

The most common options of tarts include the veggie ones: Verdura (Spinach and chard), Butternut Squash, zucchini, yellow summer squash, Cheese, and Onion, Eggplant, but you can find endless combinations.

A savory vegetable tart is not time-consuming, is a cheap, tasty, and convenient option for a mid-day lunch. It is common to find them in fixed-priced menus. Rotisseries (ready-made food-to-go stores) also have them as a widespread, fast, jet-healthy option.

Veggie tarts are so typical that some food delivery restaurants only make empanadas (filled pastry), 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.

The recipe idea

The idea of creating this delicious carrot recipe came from Argentinean memories. About fifteen years ago, a friend made a cheese and carrot tart that I could never get enough from.

I remembered this vegetable tart a couple of months ago while in quarantine with Joaco's parents. So I re-created it, replacing the eggs for the chia seeds and the mozzarella cheese (or goat cheese) for a vegan mozzarella and voilà! It became an instant favorite, and I started making it every week.

Carrots are an excellent source of beta carotene, fiber, and antioxidants. They also have several health benefits and have been linked to lower cholesterol levels and improved eye health.

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

To learn more about the benefits of Carrots.

Include more Carrots in your daily routine: Have this Apple, Carrot, Celery Juice First Thing in the Morning.

More Argentine Cuisine Favorites?

• Pickled Eggplants (Berenjenas al Escabeche)
• Vegan 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 a photo #ourplantbasedworld on Instagram. Cheers!

Food safety

We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full Nutritional Disclosure here.

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