You might think of eggless brunch options being limited to smoothies and salads. While we can’t get enough of either, sometimes we just need a little savory substance to go along with our mimosas and Bloody Marys. If you’re dining in, try my quick and simple recipe for vegan Savory Slice of Summer Tart.
Savory Slice of Summer Tart (vegan)
PRESS-IN PIE CRUST
1 ½ cups all-purpose or whole wheat flour or half of each (I prefer all whole wheat)
1 tsp sea salt
2 tsp sugar
½ cup canola oil
2 tbsp unsweetened nondairy milk
Preheat oven to 400 degrees. In a medium bowl, stir together dry ingredients, make a well, add wet ingredients, and stir together with a fork, just until combined. Press the crust into bottom and sides of an 8-inch tart pan with removable sides. (Pressing with the bottom of a sturdy glass can be helpful in achieving a uniform thickness and neat appearance.) Bake for 10–12 minutes or until set and slightly browned. Remove crust from oven and leave oven on.
14 oz extra firm tofu, drained
1/2 cup unsweetened nondairy milk (I use soymilk)
Zest of half a large lemon
1 tsp grainy mustard
1 tsp fresh minced parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes
1/8 tsp grated nutmeg (fresh, if possible)
Optional:1 tbsp nutritional yeast, 8 string beans, trimmed and microwaved on a plate for 2 minutes
Approximately a dozen tri-color cherry, grape and pear tomatoes, alternately sliced crosswise and halved lengthwise
Garnishes: olive oil, microgreens (I like sunflower), walnut pieces, maple syrup or white balsamic reduction, flakey finishing salt like Maldon
Place all ingredients, except beans, tomatoes and garnishes in the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary.
Transfer mixture into tart shell, lightly spreading to the edges of the tart and smoothing the top. Arrange beans like spokes over the top, gently pressing into the surface, followed by tomato slices and halves. Bake tart for 15 to 20 minutes or until set. Remove from oven and let rest 10 minutes on a wire rack. Carefully remove sides of pan, and serve garnished with a little olive oil, microgreens, walnut pieces, a scant drizzle of maple syrup or white balsamic reduction and flakey finishing salt. Serve immediately.
Betsy DiJulio is an artist, award-winning Virginia Beach public school art teacher and author of The Blooming Platter Cookbook, featuring accessible and elegant vegan recipes for the home cook. Learn more at TheBloomingPlatter.com.