Vegan Taco Tart

Vegan Taco Tart. Baked cornmeal crust with creamy, delicious guacamole filling. Topped with beans and corn salsa. It's healthy, easy to make, great for a family lunch or as an appetizer too. 

The Recipe

Vegan taco tart

Ingredients

For the crust:

3/4 cup + 1/2 cup / 180 g whole wheat pastry flour (sub in other whole grain flour or all-purpose flour)

1/2 cup / 60 g corn flour

1 teaspoon chopped cilantro

1 teaspoon salt

3 tablespoons vegetable oil

1 tablespoon flax meal

9 tablespoons / 135 ml water

For the filling:

12 ounces / 340 g silken tofu

1 ripe avocado

juice from 1/2 lime

1 teaspoon salt

dash of pepper

2 tablespoons fresh cilantro, chopped

1 cup / 180 g cooked beans (I used kidney and small black beans)

For the corn-salsa:

2 cups / 300 g cooked corn

2 tablespoon red onions, chopped

2 teaspoons jalapeños, chopped

2 tablespoons cilantro, chopped

salt and pepper to taste

Instructions

1. In a bowl combine water and flax meal. Let sit for a few minutes, than add all other ingredients for the crust and knead by hand until smooth. On a lightly floured surface roll out the dough and transfer to an 8-inch (20 cm) baking form. Press the dough against the pan to form a crust and cut off any excess (makes great cookies / crackers). Transfer to fridge.

2. Preheat oven to 350 °F / 180 °C.

3. Bake the crust for 10 minutes.

3. In a food processor or blender mix tofu, avocado, lime juice, salt, pepper and cilantro until smooth. Add the beans and mix with a spoon. Pour the filling over the crust and bake for another 40 minutes. Allow the tart to sit for a few minutes so it's easier to cut it.

4. Meanwhile prepare the salsa. Combine corn, chopped onions, chopped jalapeños, cilantro, salt and pepper. Serve with tart. ENJOY!