Savory Carrot Tart
This Vegan version of an Argentinean Tart is an excellent option to have a guilt-free Carbs lunch.
Servings: 4 Servings
Calories: 510kcal
Cost: $4
Equipment
- Loaf Pan (affiliate link)
- Ceramic Quiche Pan (affiliate link)
- Cutting board (affiliate link)
Ingredients
- 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.
Cups - Metric
Instructions
- 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.