Go Back
+ servings
Vegan Tart with Roast Vegetables and Smoked Garlic

Creamy Vegan Tart with Roasted Vegetables, Smoked Garlic and Thyme

A simple vegan tart filled with creamy white bean and smoked garlic puree, topped with thyme roasted Mediterranean vegetables.
Course Lunch, Main Course, Picnic
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 577kcal


  • 14inch/36cm non stick, loose bottomed, rectangular quiche tin


  • 500 g block vegan shortcrust pastry

For the Bean and Smoked Garlic Puree

  • 400 g can cannellini beans drained and rinsed
  • 3 shallots peeled and diced
  • 1-2 large cloves smoked garlic peeled and diced
  • 1 tbsp fresh thyme pulled from stalk and chopped
  • salt and freshly ground black pepper to taste

For the Thyme Roasted Mediterranean Vegetables

  • 3 courgettes sliced on the diagonal
  • 3 small bell peppers (red, orange and yellow) deseeded and sliced
  • fresh thyme sprigs
  • 2 tbsp olive oil
  • salt and freshly ground black pepper


  • Preheat oven to 200C/390F
  • Lightly grease your baking tin.
  • Take the pastry out of the fridge for half an hour so it is easier to roll.
  • Roll the pastry out to size and use it to line your prepared tin (see my blog post, above, for pastry lining tips and techniques). Trim excess pastry. Prick the pastry case all over with a fork. Leave to rest in the fridge for half an hour.
  • Lay the prepared vegetables on two baking trays, drizzle with 2 tablespoons of the olive oil, season with salt and pepper, top with thyme sprigs and roast in the preheated oven for 20 - 30 minutes until browned, check regularly. The peppers will cook faster than the courgettes.
  • Heat the remaining tablespoon of oil in a frying pan and gently fry the shallots for about 5 minutes until soft.
  • Add the garlic and chopped thyme and fry for a further minute.
  • Put the drained and rinsed beans, the shallot mixture and salt and pepper to taste into a food processor and process until smooth but still with texture. Taste and adjust seasoning if needed.
  • Line the pastry case with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes. Remove the beans and baking parchment and bake for a further 5 minutes.
  • Spoon the bean puree into the prepared case and smooth the surface. Top with the roasted vegetables.
  • Serve cold or heat in the oven for 20 minutes and serve hot.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
  • If you can't get smoked garlic replace it with fresh garlic to taste.
  • I used cannellini beans but any creamy white bean will do. Butter beans and haricot beans are a good substitute. 
  • If you don't have a food processor the bean mixture can be easily mashed with a fork. 


Calories: 577kcal | Carbohydrates: 95g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Sodium: 837mg | Potassium: 738mg | Fiber: 11g | Sugar: 9g | Vitamin A: 3172IU | Vitamin C: 145mg | Calcium: 118mg | Iron: 8mg