Green Vegetable Tart

Servings: Serves 6


For the caramelised onions

Red Onions, finely sliced

For the tart

10 spears
3 tbsp
Mixed Seeds, e.g. Pumpkin, Sunflower

To garnish

50g (1.5 oz)



Add the onions and thyme to a non-stick pan over a medium heat, and cook for 2-3 minutes until the onions start to soften. Add the redcurrant jelly and cook for 3-4 minutes until the mixture becomes the consistency of red onion marmalade.


Preheat the oven to 200°C/400°F/Gas 6. Spread the caramelised onions onto the puff pastry sheet, then arrange the asparagus, fennel and purple sprouting broccoli onto the top of the tart. Fold an inch of pastry over on each side to make a border, and then use a pastry brush to coat the border in soya milk. Sprinkle this border with mixed seeds, and place the tart onto a non-stick tray and cook for 20-25 minutes.


To finish the tart, top with the pea shoots and edamame beans.


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