- 320g pack ready rolled vegan shortcrust pastry (we used Jus Rol)
- 2 medium courgettes, cut into 1cm rounds
- 1 tbsp extra virgin olive oil
- 150g cashew nuts (soaked overnight or for a minimum of 4 hrs), drained
- 3 tbsp nutritional yeast
- ½ tsp ground turmeric
- 60g tinned cannellini beans, drained and rinsed
- ½ lemon, zest and juice
- 1 garlic clove, finely crushed
- 2 tsp Dijon mustard
- 4 tbsp oat milk
- 75ml OGGS® Aquafaba
- 20g basil, leaves picked and torn
- 6 spring onions, finely sliced
- 3 tbsp toasted pine nuts
- 50g vegan feta, crumbled (our favourite is Violife Greek White
- Simple green salad
- Preheat the oven to 190°C, fan 170°C, gas 5.
- Use the pastry to line a 20cm loose-bottomed tart tin, trimming and patching it accordingly. Prick the base a few times with a fork then freeze for 15 mins until firm. Line the pastry with a scrunched-up piece of greaseproof paper and fill with baking beans or dry rice. Place on a baking tray and bake in the oven for 15-20 mins until the sides are set. Remove the baking beans and bake for a further 5-10 mins until evenly golden.
- Meanwhile, toss the courgette in the oil, season with sea salt and black pepper and roast for 25 mins, tossing occasionally, until lightly charred.
- Blend the cashews, nutritional yeast, turmeric, beans, lemon zest and juice, garlic and mustard together in a high-powered food processor until smooth. Transfer to a large bowl and season to taste.
- In a separate bowl, whisk the OGGS® Aquafaba until pale and fluffy. Gently fold the aquafaba through the cashew mix. Add the roasted courgette, basil, spring onion and pine nuts (saving a little of the latter 3 to garnish) and stir to combine. Pour into the pastry case, smooth the top, sprinkle with the feta and bake for 45-50 mins until set in the middle.
- Leave to cool for 30 mins and serve topped with the remaining basil, spring onion and pine nuts with a crisp green salad and a wedge of lemon on the side.
Save any pastry offcuts to plug any holes once it’s been blind baked.
Use a mixture of yellow and green courgettes if you can find them.
This tart is a summer classic but can be enjoyed all year round. Swap the basil for wild garlic if it is in season for a delicious Spring twist.