Wonderfully savoury!

Enough chitchat! Here is the recipe!


• 175g of vegan butter (6.15 ounces)
• 300g of flour (10.6 ounces)
• 1 teaspoon of salt
• 1 to 2 tablespoons of cold water
• 2 medium eggplants, sliced
• 2 cups of cherry tomatoes, halved
• 1 cup of vegan cheese
• A few sprigs of fresh sage
• 1 medium onion, sliced
• Oil
• Salt to taste
• Black pepper to taste


  • 1.
    Chill the bowl you’re going to use before making the dough. Chill the food processor cup and blades if you’re using it.
  • 2.
    Add the flour and salt into a dish or food processor. Cut the butter into cubes and add to the bowl or food processor.
  • 3.
    If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs.
  • 4.
    If using your hands, use a knife to lightly cut the butter into the pastry, then use your fingertips to 'rub in' the butter.
  • 5.
    Add a tablespoon of ice cold water to the food processor and lightly pulse. Repeat this until a dough just starts to come together. If using your hands, add a tablespoon of cold water to the mix and slowly bring the dough together with your fingers. Once the dough has just started to form a ball, turn out onto a work surface and knead lightly to form a dough. Do not add too much water during this process – extra liquid will make the pastry easier to work with, but will result in hard, tough pastry. Don't over-knead the pastry, as this encourages the development of gluten, giving the pastry a hard texture.
  • 6.
    Wrap in cling film and refrigerate for at least 30 minutes before using to allow the pastry to rest – this causes the gluten to relax. The pastry can now be kept in the fridge for up to a week. Fresh pastry also freezes well, and can be safely defrosted at room temperature overnight. When the pastry is slightly cooler than room temperature, it is ready to roll.
  • 7.
    Lets get our tart ingredients ready!
  • 8.
    Slice the eggplant into 1/4 inch thickness, lightly grease a skillet and grill it in medium heat until dar brown on both sides. Add salt and pepper. Repeat the process with all the eggplants. Reserve.
  • 9.
    Add the tomatoes to a bowl, add the olive oil, sat and pepper and mix until combined. Reserve.
  • 10.
    Preheat the oven to 190C
  • 11.
    Remove the shortcrust pastry from the fridge and open it using a rolling pin. Place it in the baking dish you’re going to use making sure that there’s some extra pastry to be folded on he surface of the tart. Adjust the edges, then add layers of the eggplant, tomatoes, onions, vegan cheese sage and so on. Fold the excess pastry into the surface of the tart.
  • 12.
    Put it in the oven for approx. 25 to 30 minutes.
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