VEGAN RUSTIC VEGETABLE TART, RECIPE AND IDEAS

I PERSONALLY LOVE THIS TART, AND IT'S  CREATION CAME ABOUT AS I CAN NO LONGER ENJOY PIZZA, AS I AM LACTOSE INTOLERANT AND I DON'T LIKE VEGAN CHEESES.
THIS IS A TART MADE WITH EITHER ROASTED OR SAUTEED VEGETABLES AND , WRAPPED IN  A WHOLE WHEAT YEAST PASTRY WITH A BASE OF EITHER BEAN OR SMOKED EGGPLANT HUMMUS.







THE CRUST..MAKES 1 LARGE 8 INCH TART:

1 tsp active dried yeast
pinch of sugar
1/4 cup warm water
Mix together and allow it to get frothy, set aside.


Meanwhile in a food processor:

1 cup wholewheat flour
1/2 tsp sea salt
2 tsp any dried herb of choice (if using fresh then use 3tsp)
3 tbsp vegetable shortening or olive oil

Extra flour for dusting and rolling

Pulse together lightly to 'breadcrumb" stage.
With processor working, slowly drizzle in the frothy yeast mix to form a light dough ( it may be sticky, that is fine).
Gently turn out of the processor bowl on to a lightly flour dusted board, and roll into a ball.
 
Dust lightly with flour, and place in a warm greased bowl, cover with plastic wrap or a clean cotton towel and allow to rise in a warm place until double in size ( approx 45 mins)


Knock back the dough , then roll out to a 10 inch wide circle.

Place on an ungreased 8 inch pie pan and allow the pastry to droop over the edge

You may use, hummus, baba ganoush (smoked eggplant spread/dip), tahini, peanut butter, any roasted nut butter, or vegan cheese. ( for great recipes for a great and easy hummus check out my ebook "RECIPES FOR SUCCESS on www.amazon/kindle.com)
Spread this in the middle of the circle, allow a 2 inch space around the edge.

Top this with any roasted vegetables or sauteed (make sure that the vegetables are drained or this will make the pie crust base soggy). Again mix plenty of fresh or dried herbs into the vegetable mix and this should compliment the herb in the pastry.


Fold over the pie edges to meet in the middle..it will leave a gap.
Top this gap with any cracked or pitted olives, washed and drained capers.
Then drizzle with a little extra virgin olive oil.
Brush the pastry on the outside with a little nut milk and sprinkle with coarse sea salt or sesame/poppy seeds.

Bake in a preheated oven on a lined cookie sheet middle of oven 375F for 35-45 minutes, until the top is golden brown.

Remove from oven and cool in pan, drizzle again with olive oil or wine/lemon juice and decorate with fresh herbs.
Slide the tart onto a warm serving plate preferably with a small edge, to hold the tart juices but not inhibit the knife cutting.
Serve warm or room temperature and cut into slices at the table..This is spectacular any season.


Variations: add any raw or roasted no salt nut, for a crustier base sprinkle the base with coarse cornmeal/polenta before covering with pastry.