The best vegetable tart

I love a good tart, and this one is simplicity at its finest. The flavour of the chickpea (besan) flour really makes this recipe, giving it a nutty, earthy taste that balances out the sweetness of the vegetables. 

Serve with a generous dollop of homemade pesto and you've got yourself a deliciously healthy meal!

Makes 1 tart


For the base

2 cups of chickpea (besan) flour

1/4 - 1/2 cup of extra virgin olive oil

For the filling

1/2 butternut squash 

1 head of spinach, washed and chopped finely

2 - 3 tomatoes, sliced finely


Pre-heat the oven to 200 C and line a tray with baking paper. Slice the butternut squash into small, 1/2 cm shapes. Drizzle with olive oil and season before roasting in the oven until soft, around 20 minutes.

In a large mixing bowl, combine the chickpea flour and a 1/4 cup of olive oil. Mix until a dough-like consistency forms, adding more olive oil where necessary. 

Steam the spinach over a pot of boiling water until soft and wilted.

Grease a tart plate with olive oil and press the dough into the bottom. Top with the roasted squash, then layer with spinach and finally the tomato. Season with salt and pepper and place back back in the oven and bake for around 20 - 25 minutes until cooked through.

Serve hot or cold, topped with pesto and with a side salad! 


Gluten-free | Vegan