Dee 21903
Dee 21903

Vegan Spring Vegetable Open Tart

By Dee, 18th May 2016

Fresh, flavoursome and full of wonderful spring/summer ingredients this delicious open tart is a real showstopper and perfect as a light meal for two or a starter for four. Feel free to use different seasonal veg to suit your tastes and match different Dee's Vegan Sausages accordingly. Creamy and crunchy, the mix of textures is a true delight and the zingy avocado-lime base takes it to a whole new level of foodie bliss.

Photography: Aiala Hernando
Styling: Maaike Koorman
Recipe and Food Styling: Ajda Mehmet

  • Cook: 20 mins
  • 20 mins

    20 mins

  • Yields: Serves 2-4

Difficulty rating:


For the avocado base

3 3 ripe avocados, peeled and stones removed

150 g white beans, drained

juice of 2 limes

2 cloves garlic, peeled

For the pastry

4 tbsp coconut oil

1 tbsp nut butter

200 g spelt flour

50 g ground almonds

200 ml cold water

For the topping

3 Dee’s sausages

8 radishes, washed and bad leaves removed

8 baby asparagus

10 cherry tomatoes, halved

1 purple carrot, peeled and thinly sliced

6 peas in pods

For the herb oil

large handful of coriander, finely chopped

150 ml extra virgin olive oil

juice of 1 lime

You will also need:

food processor

baking tray

parchment paper

rolling pin


1For the avocado base, place all of the ingredients in a food processor, blend until silky smooth and season to taste. Transfer the mixture to a bowl, cover tightly with cling film and chill in the fridge until you are ready for it.

2Preheat the oven to 200℃. To make the pastry, melt the coconut oil and nut butter gently in a small pan and whisk well to combine them. Place the spelt four and ground almonds in a bowl, add the coconut oil-nut butter mixture and begin to bring the pastry together with your hand. Pour in the cold water bit by bit, continuing to bring the pastry together to form a ball and adding more water as you need it. Roll out the pastry to form an oval shape, the dough should be approx. 3 mm thick. Tip: It is easier to do this directly onto a baking tray lined with a sheet of baking paper and dusted with flour to save you having to transfer it later on.

3Place the sausages, radish, asparagus and tomatoes on a baking tray, drizzle with olive oil and sprinkle with sea salt and bake both the vegetables and the pastry crust for 15-20 minutes until beginning to turn golden brown.

4For the herb oil, mix together the chopped coriander, oil and lime juice.

5Once the pastry and vegetables are ready you can assemble the open tart. Take the avocado-lime mixture from the fridge and spoon it onto the centre of the pastry. Using the back of a spoon, spread it out, almost to the edges, in a thick layer. Dress your tart with the sausages, cooked and raw vegetables and serve with the herb oil cut in asymmetric slices.