- 1
Ingredients
- 1/2 - 1 tbsp olive oil - or water for oil-free
- 1 cup onion, diced
- 1/2 cup celery, diced
- 4-5 medium-large garlic cloves, minced
- 1 ⁄4 tsp sea salt
- Few pinches freshly ground black pepper
- 2 cups chickpeas, reserve 1/3 cup
- 2 tbsp freshly squeezed lemon juice
- 2 tsp tamari
- 1/2 tsp ground sage
- 1/4 tsp sea salt
- 3/4 cup walnuts, toasted
- 1/3 cup rolled oats (optional, see note)
- 1 - 10 oz pckg frozen chopped spinach, thawed and squeezed to remove water (about 1 cup after squeezing)
- For the Topping
- 1 prepared whole-wheat pastry pie crust, thawed (see note)
- 1/2 tbsp olive oil (omit for oil-free)
- 1 tsp tamari
- 2 tbsp walnuts, chopped (for topping, no need to toast beforehand)
- 1/4 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme added to puree)
Preparation
Step 1
1. Add oil/water, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden.
2. In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency). Add toasted walnuts and oats, and briefly pulse to lightly break up nuts. Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas.
3. Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute. Brush tamari/oil mixture over top. Sprinkle on walnuts. Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on edges and top. Cool 5-10 minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice. Serves 4-5.
Note: The rolled oats, while lending some structure to the tart, can easily be omitted if needed for a gluten-free adaptation.
Note: This tart can be made without the pastry crust, if needed. Do not over bake as tart will tend to dry out without a crust.
Serving Suggestions: Serve with "Smashing Sweet Spuds" from Let Them Eat Vegan, and "Traditional Cranberry Sauce" from eat, drink & be vegan.