vegetable tart- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Spring Vegetable Tart

This Spring Vegetable Tart is a vibrant, colorful dish that showcases the best vegetables the season has to offer. Encased in a flaky, butter-free crust and filled with a lush, creamy filling, it's a perfect dish for brunch or a light dinner.

This Spring Vegetable Tart is not only visually appealing but also packed with flavor. The creamy tofu-based filling provides a smooth contrast to the crisp, buttery crust, while the assortment of vegetables offers a burst of freshness with every bite. This tart is a testament to the versatility and vibrancy of vegan cooking.


  • For the crust:

    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup coconut oil, solid
    • 4-5 tablespoons ice water
  • For the filling:

    • 1 tablespoon olive oil
    • 1 leek, cleaned and sliced
    • 1/2 bunch asparagus, trimmed and cut into 1-inch pieces
    • 1 cup cherry tomatoes, halved
    • 1/2 cup non-dairy milk
    • 1/2 cup silken tofu
    • 2 tablespoons nutritional yeast
    • 1 teaspoon dried thyme
    • Salt and pepper, to taste
vegetable tart- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice


Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

  1. Begin with the crust: In a large bowl, mix flour and salt. Add solid coconut oil and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Press into a disk, wrap in plastic, and chill for at least 30 minutes.

  2. Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.

  3. For the filling: Heat olive oil in a skillet over medium heat. Add leek and asparagus, sautéing until tender, about 7 minutes. Scatter vegetables over the crust.

  4. In a blender, combine non-dairy milk, silken tofu, nutritional yeast, and thyme. Blend until smooth. Season with salt and pepper.

  5. Pour the tofu mixture over the vegetables in the crust. Top with cherry tomatoes.

  6. Bake for 35 minutes, or until the filling is set and the crust is golden brown. Let cool slightly before serving.

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