VEGAN SAVORY TART

Sponsored by Kaslink AITO. This delicious vegan savory tart is easy to make for Easter! You only need 6 ingredients to make this. I’ll also give you lots of tips on how to flavor savory tarts. For this tart I’m using cheese flavored dairy-free Kaslink AITO Oat cuisine, an oat-based cooking cream, tofu, tomatoes and onions.

Making a vegan savory tart

How to make the a savory tart without eggs?

When you’re not using eggs there are still plenty of ways to make the filling solid. Here are my tips for using oat-based products:

1. Tofu and Kaslink AITO Oat cuisine. This combo is one of the easiest. You just blend firm tofu with Oat cuisine cooking “cream” to make a creamy sauce. This sauce firms up in the oven and it’s easy to cut the tart.
2. Cashews ja Kaslink AITO Oat Cuisine. I often use cashews in making sweet tarts and cakes such as cheesecakes, and they work just as well with savory flavors. For this filling you blend cashews and AITO Oat Cuisine to make a creamy cashew “sauce”, similar to the sauce above. This mixture also firms up in the oven very well.
3. Vegan cream cheese, vegan shredded cheese and AITO Oat Cuisine. This combination works especially well when you have lots of other toppings such as vegetables. When you take the tart from the oven, the filling might still be a bit wobbly but it will firm up once cooled. Especially when kept in the fridge overnight.

How to make a scrumptious vegan tart crust?

Making a traditional vegan tart crust is very simple: just use dairy-free margarine or vegan butter instead of butter. You can also add AITO Oat Cuisine to the tart crust instead of water (or other liquid).

If you don’t want a traditional tart crust, here are some tips:

• Add oat bran, rolled oats, rye or spelt flour in addition to wheat flour.
• Use olive oil instead of vegan butter and use a little less oil and add more other liquids to make a healthier and more wholesome tart.
• If you want a traditional crust but want to make it more festive just save a little crust and braid it to the edges

Vegan savory tart: flavor options

I wanted to keep this savory tart very simple so I used smoked tofu (this is a marinated smoke flavored tofu we can buy here from the store), cheese flavored AITO Oat cuisine, onions and tomatoes. Here are a few other favorites how to flavor a vegan savory tart:

• Sundried tomatoes, olived and capers
• Cooked eggplant and bell peppers
• Asparagus and broccolini
• Harissa paste, curry paste, miso paste
• Flavored AITO Oat cuisines such as pepper and onion (only available in Finland at this point but hopefully soon in other countries too!)

Vegan savory tart recipe

Tart crust

• 325 g / ~5 dl / 2,1 cups flour
• 1/2 tsp salt
• 200 g dairy-free margarine or vegan butter
• 0,75 dl / 0,3 cups AITO Oat Cuisine cheese-flavored (Note: you can also use unflavored AITO Oat cuisine and add about 1 tbsp nutritional yeast)

Preheat oven to 200 C / 392 F. Combine flour and salt. Mix in soft vegan butter or margarine. Add AITO Oat cuisine and mix until you have a firm batter. Take about 140 grams of the batter and put it in the fridge. Press rest of the batter on the bottom and edges of a tart pan (about 28 cm in diameter). Bake crust in the oven for 10 minutes.

Filling

• 300 g firm smoked tofu (or other marinated tofu)
• 0,7 cups AITO Oat cuisine cheese flavored (or unflavored + 3 tbsp nutritional yeast + 1 tsp onion powder)
• 2 onions + oil for cooking
• 350 g cherry tomatoes

Dry tofu block inside a kitchen towel pressed under a heavy pan. Chop onions and cook in oil until soft. Chop cherry tomatoes into 2 or 3 pieces. Blend tofu and AITO Oat cuisine (and spices) until you have a creamy mixture. Pour mixture on top of the pre-baked crust, add onions and tomatoes.

Divide the 140 gram piece of batter into 4 parts. Divide each part into 3 parts and roll these into a long thin roll. Braid these rolls and place on the edge of the tart. Do the same for the rest of the parts and bake the tart in the oven for about 25-30 minutes.

For serving:

• green salad
• pan cooked asparagus and broccolini
• grated vegan parmesan
• drop of olive oil and lemon juice
• black pepper

Serve tart warm with green salad!

This tart keeps well in the fridge for at least 3 days. Warm before serving it.

If you want delicious no-bake Easter tart inspiration, I have two amazing recipes for you (actually these tarts are two in one!):

Easter tart x 2