Vegan Feta, Sun-dried Tomato, and Artichoke Tart Recipe

Vegan Feta, Sun-dried Tomato, and Artichoke Tart Recipe

Nov 1, 2020 BY: Anja Grommons

Everything is betta with feta—Follow Your Heart Dairy-Free Feta Crumbles, that is. And this holiday tart is no exception. Share this flavorful dish at your holiday brunch, as an appetizer, or at dinner parties—it’s the perfect anytime recipe to get you through the festivities of the season.

 

RELATED: Vegan Key Lime Pie with Ginger Crumb Crust Recipe


Want even more vegan recipes, news, food, and lifestyle content? Subscribe to VegOut LA Magazine!

 

Servings: 6-8 slices   Time: Prep: 45 minutes, Cook: 45 minutes

 

Ingredients

 

Crust

  • 2 cups all-purpose flour
  • 1 tsp salt
  • ½ cup vegan cold butter
  • ½ cup cold water

*or opt for a vegan pre-made crust—no shame!

 

Filling

  • 1 Tbsp olive oil
  • ½ large onion, chopped
  • 2-3 cloves garlic, minced
  • ⅓ cup tomatoes, chopped
  • 3 oz spinach, fresh
  • 5-6 sun-dried tomatoes, sliced
  • 5-6 artichoke hearts, halved
  • 16 oz silken tofu (1 package)
  • 2 Tbsp nutritional yeast
  • 1 tsp each rosemary, basil, and thyme
  • 1 tsp each salt and pepper
  • 4 oz Follow Your Heart Dairy-Free Feta Crumbles (3oz for filling, 1oz for topping)

 

Directions

 

Crust

1. Whisk flour and salt.

2. Crumble in butter and combine with hands.

3. Add in cold water and knead for about 5 minutes.

4. Form a disk, wrap, and place in the fridge for 30 minutes.

5. Preheat oven to 400°.

6. Lightly flour your cupboard and roll out crust dough ~½ in. thick.

7. Grease tart pan and gently place rolled dough inside.

8. Mold dough to pan, cut off excess, and use a fork to poke holes in the bottom.

9. Bake crust in the oven for 15 minutes.

 

Filling

1. Sauté onions in olive oil until tender. Add in garlic and chopped tomatoes and saute a few additional minutes. Add spinach to wilt.

2. Remove from heat and mix in chopped sundried tomatoes and artichoke hearts.

3. Blend tofu, nutritional yeast, seasonings, and salt and pepper in a blender until smooth.

4. Combine sautéed vegetables, blended tofu mixture, and 3oz of vegan feta in a large bowl.

5. Once the crust has cooked 15 minutes, remove from the oven and add filling to the crust.

6. Top with additional 1oz feta.

7. Bake for 25-30 minutes.

8. Allow 10 minutes of cooling time before cutting and serving.

 

Serving suggestion: Pair with dressed greens and fruit for the full tart effect!

NEWSLETTER

Subscribe to our digital newsletter. We’ll keep you updated on new information, upcoming events, and the best deals in your area.

*By subscribing you agree to receive special news and related offers from VegOut Media.

Recipes

Food & Drink


Subscribe Today

Get the magazine in print & digital

options with fast delivery

News

Lifestyle

Deals

VegOut Writers


Subscribe to our digital newsletter. We’ll keep you updated on new information, upcoming events, and the best deals in your area.

*By subscribing you agree to receive special news and related offers from VegOut Media.


Go to Top