Today is World Vegetarian Day, which I am celebrating by bringing you a delicious vegetarian onion & leek tart recipe.
Celebrated annually on October 1st, this day encourages people around the globe to explore and embrace the wonders of a vegetarian lifestyle. A vegetarian diet is often lower in saturated fats and cholesterol, which can contribute to a reduced risk of heart disease, high blood pressure, and certain types of cancer.
This tart is a perfect light lunch on its own for busy weekdays or along with a quick green salad.
I didn't make my own pastry because I prefer the under 30 minutes preparation time dishes but feel free to experiment with your own.
- 3 medium-large onions peeled and diced
- 2 medium bell peppers diced
- 2 small stalks of leek finely chopped
- 3 cloves of garlic minced
- 3 tbsp chickpea flour
- 1 heaped tbsp corn flour
- 80 ml water or vegetable broth
- 1 tsp onion granules
- 3/4 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp cumin
- ground black pepper to taste
- 1/2 tsp thyme
- 1 tbsp soy sauce
- 180 ml milk
- 200 g cheese
- Fried onion rings on top (optional)
- A roll of short crust pastry
- Mix the chickpea flour, cornstarch, spices, and water or vegetable broth in a bowl with a whisk. Set aside.
- Heat oil in a pan over low/medium heat and add the chopped onion, leek, and bell pepper. Cook the veggies with a lid on for about 15-20 minutes or until lightly caramelized, stirring frequently. Stir in garlic for the last few minutes and preheat the oven to 200 °C
- Add the chickpea flour mixture and stir immediately, as it will thicken very quickly. Also, add milk and soy sauce. Let simmer for a few more minutes (the mixture should thicken considerably), then turn off the heat.
Press the dough into a greased/oiled 8-inch tart or pie dish and up the sides.
- Pour the filling into the pie crust and smooth it evenly.
- You can also add cheese of choice and pan-fried onion rings on top but this step is optional.
- Bake in the oven for about 25-30 minutes or until nicely browned. Enjoy! Store leftovers covered in the refrigerator for up to 3-4 days.