Welcome to this week’s second Christmas post !
For a Christmas main, I wanted to make something that was rich, comforting, and would also go well along side other classic side dishes. This tart is full of seasonal root vegetables and has a hearty white bean and leek purée underneath to add protein and depth of flavor.
This recipe is also highly adaptable and can be made with a variety of vegetables and any season.
Hope you enjoy and let me know what you think ! Also stay tuned for Friday, when I’ll be sharing a dessert recipe perfect for Christmas dinner !
(Makes about 6 servings)
For the crust* :
- 1 1/4 cup all purpose flour (T55)
- 6 tbs vegan butter
- 1/4 tsp salt
- 4 tbs cold water
- 1 tsp dried herbs (I used a mixture of thyme and rosemary)
For the filling:
- 1 leek
- 2 garlic cloves
- 2 tbs white wine
- 1 tsp + 1 tbs olive oil
- 1 tsp dijon mustard
- 1 can white beans (400g or 14.5 oz)
- 1 tbs plant based milk (I used oat)
- 1 tsp nutritional yeast
- Salt to taste
- 3 medium carrots
- 2 parsnips
- 6 medium-small potatoes
- 1 small red onion
- 2 tsp dried herbs (I used a mix of thyme and rosemary)
- To make the crust, first put the flour and salt in a large bowl and whisk together well.
- Next, add the butter and mix with a fork until the butter is broken down into bits and mixed pretty well with the flour. You want to use a fork rather than your hands so you don’t warm and soften the butter too much.
- Add the cold water one tablespoon at a time and keep mixing. Add in the herbs and mix until distributed. The dough is ready when it can be formed into a ball and hold together well.
- Flip the dough out onto some parchment paper and flatten out into a disk, about 1/2 inch thick. Let it chill in the fridge for about thirty minutes while you prepare the filling.
- For the filling, begin by chopping the white and light green parts of the leek as well as mincing the garlic. Add them to a skillet along with 1 tsp olive oil and the white wine. Sauté over medium-low heat until softened and the liquid from the wine has evaporated.
- Preheat the oven to 190°C or 375°F.
- In the mean time, slice the carrots, parsnips, potatoes, and onions into the thinnest possible slices. set aside.
- In a medium bowl, combine the white beans, leek mixture, milk, nutritional yeast, and salt. Using an immersion blender, blend into a purée. You want it to be thick so it’s not too runny, which could make the crust soggy. (Alternatively, this could be done using a food processor.) Set aside.
- Take the dough out of the fridge and roll out into a circle shape a bit larger than the tart pan you are using (mine has a diameter of 30 cm or about 12 inches).
- Gently transfer the dough into the tart pan and work the dough into all of the edges, making sure the top edges are mostly even with the edge of the pan (doesn’t have to be perfect here).
- Scoop the white bean purée into the tart crust and spread evenly across the bottom of the dough.
- Place the vegetables in concentric circles on top off the white beans.
- Sprinkle some herbs on top of the vegetables and drizzle the remaining olive oil all over as well.
- Place the tart in the oven and bake at the preheated temperature for about 20 minutes, then turn the oven down to 175°C/350°F for another forty minutes.
- The tart will be ready once the crust and the vegetables are slightly browned, but the vegetables still seem softened and cooked.
- Be sure to serve with some dijon mustard on the side!
*Note : The crust recipe is adapted from a recipe found here on the blog Minimalist Baker.