Spinach-Artichoke Tart

Love spinach-artichoke dip? Here is a vegan version, baked in a pie crust, that makes a great supper when paired with a salad. This can be made into appetizers, too, baked in tiny individual tart pans, though the baking time will be less…or just make the filling and use as a dip. The filling comes from a recipe created by Brand New Vegan.

Spinach-Artichoke Tart
Makes 6 servings

CRUST
1 cup unbleached flour
1 cup (minus 2 T.) whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
6 tablespoons canola oil
6 tablespoons soy milk
1 teaspoon lemon juice
3-4 tablespoons water

FILLING
1 small onion, diced
1 Jalapeno pepper, minced
1/2 cup roasted red bell peppers. diced
3 cloves garlic, minced
5 ounces baby spinach leaves
1 14-ounce can artichoke hearts
2 15-ounce cans cannellini beans (reserve the juice)
1/4 cup unsweetened almond milk
3 tablespoons lemon juice
1 teaspoon apple cider vinegar
1/4 cup nutritional yeast
1 tablespoons vegan Parmesan
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

TOPPING

2 tablespoons panko bread crumbs
2 tablespoons vegan Parmesan

PIE CRUST INSTRUCTIONS
Place 6 cups of soy milk in a heavy pan and cook over low heat until reduced to 2 cups. Strain and set aside.

To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder. In a small bowl, whisk together the oil, soy milk, and lemon juice. Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball. If it is too dry, add some water, a few drops at a time, until dough is moist enough to roll. Working quickly, roll the dough out on a lightly floured surface with a floured rolling pin, forming a 12-inch circle. Line a 9-inch pie pan with the dough. Flute or crimp the edges with your fingers or a fork.

Blind bake the crust—Line the pie crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges just start to brown, about 10 minutes. Remove from the oven and keep near the stove.

FILLING INSTRUCTIONS
Sauté onion, jalapeño, and roasted peppers until softened (use either oil or a bit of vegetable stock if eating low fat). Add garlic and continue to sauté for 1 minute or until fragrant. Stir in baby spinach and continue cooking until spinach has wilted. Set aside.

Drain both cans of beans, reserving the juice from either one. Add beans to a blender or food processor along with almond milk, lemon juice, and vinegar. Blend until smooth. Add nutritional yeast and spices and continue blending, adding reserved bean juice if needed to keep it smooth. Add onion-spinach mixture to blender and pulse a few times to incorporate. Add drained artichokes to blender and pulse a few times to incorporate.

BAKE
Pour into the pie crust (save any extra and use as a dip). Mix panic bread crumbs and vegan parmesan together and sprinkle on top. Bake in 350-degree oven for 30 minutes. Broil for 5 additional minutes to brown.

 

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