Who says a tart can’t be both sweet and savory? Turn the traditional dessert on it’s head with the addition of zesty onion, black bean, and tomato. The recipe makes enough dough for two tarts, so have fun changing up the ingredients. There are endless possibilities.
Ingredients: For the pastry dough
Ingredients: For the toppings
- To make the pastry: Sift the flour into a large bowl, add the vegan shortening and buttery spread, and cut it with a pastry cutter or in a food processor.
- Once crumbles form, transfer the dough to a work surface, create a well, and slowly pour in the ice water, just a little at a time. Continue folding, cutting, and adding water a few tablespoons at a time until a dough forms.
- Knead in the seasoning and fresh rosemary. Do not overwork. Little dots of unincorporated shortening/butter are necessary for lightness. Kneading for 3 to 4 minutes should be perfect. If the dough feels warm or soft, cool in the fridge or freezer for just a few minutes.
- Divide the dough into two balls. Wrap each in plastic wrap, and keep cool in the refrigerator before assembling the tart.
- Preheat the oven to 400°F.
- Lay a sheet of parchment paper on a baking sheet. Press one dough ball with your fingers or a rolling pin into a rectangle about ½ inch thick.
- Drizzle the tart with a little olive oil, and scatter the tomatoes, onions, black beans, and fresh rosemary. Brush the top with the remaining olive oil. Bake for 25 to 35 minutes, until golden.
Recipes reprinted from Cut the Sugar, You’re Sweet Enough: Cookbook. For more recipes perfect for the home cook, pick up your own copy of on Amazon.com.
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