Rustic Sweet Potato Tart: Vegan & Delicious

For the pastry you will need:

  • 300g plain white flour
  • 125g vegan spread alternative
  • Salt

For the filling you will need:

  • 2 sweet potatoes
  • 1 small head of broccoli
  • Fresh or frozen peas (as many as you fancy)
  • Garlic granules
  • Vegetable bouillon
  • Salt

To make the tart:

Pre-heat the oven to 180 degrees Celsius.

How you make your pastry completely depends on how ‘professional’ you want your tart to be. As a lazy chef, I’ll tell you my method and offer the alternative in brackets. Beware, this is likely to be vague in places, this dish was not planned but so good I had to try to share it!

  1. Start with the pastry: Add the flour, vegan spread, & salt to a mixing bowl.
  2. Using a knife cut the spread into the flour.
  3. Take a fork and fork the spread into the flour until your mix resembles bread crumbs (add the ingredients to a food processor and blitz until you have bread crumbs).
  4. Add a tablespoon of cold water at a time and mix until you have a solid ball of dough (as before, complete this stage in a food processor alternatively).
  5. Refrigerate the dough whilst you make the filling.
  6. Move onto the filling: Cover the bottom of a frying pan with water, add a pinch of garlic granules (the more garlic the tastier in my opinion), and a couple of tablespoons of vegetable bouillon (this is totally up to personal taste, I didn’t measure either ingredients).
  7. Chop up your sweet potatoes and start to cook in the pan.
  8. Finely chop up the head of broccoli and stem, add this to the pan.
  9. Once the vegetables are mostly soft, add the peas.
  10. Continue to cook, and add more water as and when it is cooked down.
  11. Whilst the vegetables are cooking, part bake the pastry. Roll out the pastry or press it into a tart tin/glass baking tray.
  12. Rest baking paper ontop of the pastry and add a weight to prevent the pastry from rising.
  13. Cook for 15 minutes.
  14. Add the filling to the pie and cook for a further 10-20 minutes until the pastry is fully cooked.


Nice and easy, and so delicious!


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