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SEASONAL EATING | Vegan Gluten-Free French Tart

In commitment to seasonal local eating, my husfriend and I have been participating in our neighbourhood association’s food delivery service. It provides us with a bag filled with a random collection of organic, mostly locally grown, fruit and veg. The contents of which changes every week depending on what is in abundance where we live. This weekly surprise has meant we’ve had to get a bit creative in the kitchen, a skill my husfriend is blessed with (and I am not). 

 Last summer while staying at our friend’s house in the South of France, our friend’s mum cooked us a tart which quickly became my favourite meal, one which can be transformed easily depending on what you have at hand.  

 It’s super simple, can be adjusted to whatever veg is in season, takes no time to make, and tastes like a sweet dream in your mouth. 


VEGAN | GLUTEN-FREE | FRENCH TART INGREDIENTS

for the crust
1/2 cup (60g) gluten-free organic plain flour (you may also use regular plain flour for a non-GF version)

1/2 cup (60g) organic buckwheat flour (you may also use whole wheat flour for a non-GF version)
1/2 tsp baking powder 
3 tbsp milk of your choice (we used rice milk) 
2 tbsp water
1 tbsp oil (we used olive oil)

for the ‘filling’
1 tbsp of dijon or whole grain mustard (we used this Knobi Mustard my nerdy sister and her fiance got us from the ‘mustard museum’ in Cologne, Germany) 
1-2 tomatoes sliced or 15 cherry tomatoes 
1 zucchini sliced
1 onion, caramelised (we used red onions, but any onions will do)
2-3 cloves of garlic, sliced
fresh coriander
salt (to taste) 

HOW TO
1. Preheat the oven to 230° C
2. Caramelise the onion
3. Follow the directions to make the salty version of Southern In Law’s Gluten-Free Vegan Pie Crust (recipe here). 
4. Rub oil on your tart tray
5. Roll dough out until thin and press into the tart tray. Prick it all over with a fork.
6. Add a tablespoon of mustard onto the pastry and spread evenly. 
7. Sprinkle your silken tofu, sliced veggies, sliced tomato, garlic (and felafel and capers if you have it) over the mustard, then generously sprinkle olive oil over top. 
8. Bake until golden brown and cooked through – about 10 to 20 minutes.
9. Add salt to taste and sprinkle with coriander. 
10. Enjoy


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