Vegan vegetable tart 2026

Eat good, feel good, live good

To celebrate the return of sunny days, a vegetable tart; I used whatever vegetables I had on hand (some of my favourite vegetables that I always have in my fridge and, most importantly, they keep for a long time).

Ingredients for 4 servings

1 vegan puff pastry sheet

1 tbsp of Dijon mustard

1 tbsp vegetal oil*

1 pinch of salt to sauté each vegetable

3 cloves of chopped garlic 

1 sliced ​​onion 

1 carrot cut into tagliatelle 

1 red bell pepper cut into cubes 

1 zucchini, sliced ​​into rounds about 8 cm and half-moons if wide

4 white button mushrooms, cut into quarters

1 handful frozen green beans

a few sprigs of thyme (from the garden, easy to grow)

5 slices of vegan cheese for gratinating

* for stir-fries, I use either sunflower or rapeseed

Instructions

1. Preheat the oven for tarts (mine is 240° C and with the rack at the bottom).

The trick is to cook the vegetables separately (it's tastier that way).

1. In a large frying pan over medium-high heat, with about 1 tbsp of vegetable oil, sauté the garlic until lightly browned.

Add the onion, carrot, bell pepper, thyme, and a pinch of salt, and sauté until slightly softened.

Transfer to a large plate to cool.

2. Repeat the process with the zucchini until lightly browned, and add them to the large plate.

3. Repeat the process with the mushrooms until lightly browned, and add them to the large plate.

4. Spread the puff pastry in a mold (mine is a tart tin 30 cm Pyrex), prick the bottom with a fork, and spread the mustard.

5. Add stir fried vegetables and arrange them over the tart, top with the frozen green beans.

6. Bake for 25 mins, add cheese on top, then cook for more 4-5 mins (until the cheese melts); if needed, cover with baking paper at the end of cooking to avoid burning.

7. I serve it with a mixed salad or my Regular Salad, often Batavia lettuce with pieces of cucumber, apple, some strawberries from my garden, and a little very thinly sliced shallot or ​​onion; and vinaigrette sauce: 1 tbsp of apple cider vinegar, 1 tbsp of Maggi sauce,  1 tsp of chopped shallot, 4-5 tbsp of organic grapseed oil or mix with the 4-seed oil (canola, flax, sunflower, only for seasoning)

N.B.:

> I'm going to stop using olive oil :

• first, it is more and more expensive and above all, olive oil scams are proliferating

• if it is not scammed, the study found traces of mineral oil-saturated hydrocarbons and mineral oil aromatic hydrocarbons which can migrate into foods during production and transportation (organic or not)... and it accumulate in the liver and lymphoid system of the body, causing inflammation

> I won't use Balsamic vinegar anymore except those which don't contain sugar colorant (E150)*, I can do without it; it's already present in soy sauces

* 21/05/2026 - New studies show links between the consumption of food colouring and additives and an increased risk of cancer, type 2 diabetes, cardiovascular disease and hypertension.

Ordinary beta-carotene (E160a) was associated with a 16% increase in the risk of cancer overall and a 41% increase in the risk of breast cancer!