011: Vegetable Tart

Ingredients

Crust

1 1/2 cups cooked or 1 (15 ounce) BPA- free can or Tetra Pak salt-free chickpeas, drained and rinsed, then blotted dry

2 tablespoons nutritional yeast

2 tablespoons ground chia seeds

1 tablespoon ground flaxseeds

1 tablespoon white miso paste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon ground black pepper

Filling

1 small red onion, minced

1 small red bell pepper, seeded and chopped

3 garlic cloves, minced

1 zucchini, cut into thin rounds

6 ounces white or cremini mushrooms, thinly sliced

4 scallions, minced

2 teaspoons white miso paste

1 teaspoon dried basil

1 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1 1/2 cups cooked or 1(15-ounce) BPA-free can or Tetra Pak salt-free white beans, drained and rinsed

3 tablespoons nutritional yeast

1 tablespoon apple cider vinegar

2 tablespoons ground chia seeds

1/2 teaspoon paprika

1/2 teaspoon onion powder

1(1/2 inch) piece fresh turmeric, grated, or 1/2 teaspoon ground

2 tablespoons chopped fresh parsley

1 cup grape tomatoes, halved lengthwise

1/4 cup ground walnuts(optional)

Balsamic Syrup

Instructions

For the crust: Preheat the oven to 400 degrees Farenheit. Cut a sheet of parchment paper to fit inside the bottom of a 9-inch springform pan. Line the pan and set aside.

In a food processor, combine all the ingredients for the crust and process until smooth. The mixture should hold together when pinched between two fingers. If it is too dry, blend in a little water, 1 tablespoon at a time. Transfer the chickpea mixture to the prepared pan. With damp fingers, press it down into the bottom of the prepared pan to spread it evenly. Bake for 10 minutes. Remove from the oven and set aside.

For the filling: Heat 1/4 cup of water in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook for 5 minutes to soften, adding a little more water if needed so the vegetables do not scorch. Stir in the zucchini, mushrooms, scallions, miso paste, basil, marjoram, and black pepper. Cook, stirring, until all the vegetables are tender and the liquid has evaporated, 5 to 7 minutes. Stir to mix well; then remove from the heat and set aside.

In a blender or food processor, combine the white beans, nutritional yeast, apple cider vinegar, ground chia seeds, paprika, onion poweder, and turmeric. Process until smooth. Stir in the parsley.

Spread the white bean mixture evenly over the chickpea crust, and then spread the vegetables evenly over the white bean mixture. Arrange the tomato halves, cut side down, on top of the vegetables ina concentric pattern around the edge, gently pressing the tomatoes into the vegetables. Sprinkle the top with ground walnuts (if  using). Bake until hot and nicely set, 18 to 20 minutes.

Remove from the oven and let the tart cool for about 10 minutes, then cut into wedges, and serve hot, drizzled with Balsamic Syrup.