Vegan Olive and Artichoke Tart

• Vegetarian

• Produce

  • 1 5 tsp basil
  • 1 5 tsp oregano
  • 2 cans Artichoke hearts
  • 1 can Cannellini beans
  • 2 cloves Garlic
  • 1 cup Peas, frozen
  • 1 tbsp Summer savory

• Condiments

  • 1/2 cup Kalamata olives, pitted
  • 1 Lemon juice
  • 1 tbsp Mustard

• Baking & Spices

  • 2 tbsp Cornstarch
  • 2 tbsp Nutritional yeast
  • 1 Salt

• Nuts & Seeds

  • 3/4 cup Cashews

• Bread & Baked Goods

  • 1 pack Puff pastry

Found on greenevi.com

Description

Ingredients

• ¾ cup of cashews, preferably soaked
• 1 can of cannellini beans
• 1 tbsp mustard
• 1 lemon, juice
• 2 cloves of garlic
• 2-4 tbsp nutritional yeast
• 1,5 tsp oregano
• 1,5 tsp basil
• 1 tbsp summer savory
• 2 tbsp cornstarch
• 2 cans of artichoke hearts
• ½ cup pitted kalamata olives
• 1 cup of frozen peas
• 1 pack of puff pastry*, make sure its vegan
• salt**, pepper

Directions

• Add cashews, beans, mustard, lemon juice, garlic, nutritional yeast, herbs, starch, salt, pepper and about ⅔ cup of water*** to a blender and blend until completely smooth.
• Press puff pastry into your baking forms. I used a large 23 cm/9 inch dish, but you can use 2-4 smaller dishes instead. Prick pastry with a fork a few times.
• Spread half of the cashew-bean mixture over the bottom of the tart, then layer artichoke hearts, peas and olives. Pour the rest of the mixture on top.
• Bake for 30-40 minutes at 200°C/400°F. Let stand for 5-10 minutes before serving. Enjoy!