holiday tart

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i can’t believe that thanksgiving is only a few days away! i know that most of you probably have your thanksgiving menus set already, but just in case you’re looking for another dish, i thought i’d share this amazingly delicious vegetarian tart with you. it has all of my favorite holiday foods – spinach, walnuts, cranberries, celery, and onions, plus chickpeas to hold the other ingredients together. we made it for a fakesgiving last night (which was a great way to celebrate with friends AND try out new recipes!), and absolutely loved it.

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and just in case you need a couple more ideas for thanksgiving, i’ve compiled a list of my favorite dishes for the holiday, from appetizers through dessert:

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i hope you have a lovely thanksgiving! i’m so grateful for the great friends and family in my life, plus all of you amazing readers out there!

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two years ago: collard greens
three years ago: cherry, almond, and apple stuffing
four years ago: lime coconut cupcakes

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holiday tart

yields one 9″ tart
borrowed from dreena burton’s plant-powered kitchen

  • 1T olive oil
  • 1c onion, diced
  • 1/2c celery, diced
  • 5 garlic cloves, minced
  • 1/4t salt
  • 1/4t pepper
  • 2c chickpeas, with 1/3c of them reserved
  • 1T lemon juice
  • 2t tamari
  • 3/4t ground sage
  • 1t dried thyme
  • 1/4t salt
  • 3/4c walnuts
  • 1/3c rolled oats
  • 10oz frozen spinach, thawed and squeezed to remove extra water
  • 1/4c dried cranberries
  • 1/4c parsley, chopped
  • 1 pie crust, either homemade (see this post) or store-bought
  • 1/2T olive oil
  • 1t tamari
  • 2T walnuts, chopped
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  1. preheat the oven to 400º
  2. heat 1T oil in a saute pan over medium-high heat
  3. add the onion, celery, garlic, salt, and pepper, cooking for 10 minutes or until golden
  4. next, add the chickpeas (except for the 1/3 cup you reserved!), lemon juice, 2t tamari, sage, thyme, salt, and the celery mixture to a food processor, and pulse until the ingredients are combined but still chunky
  5. add the 3/4c walnuts and oats, and pulse a few more times to combine
  6. add the food processor mixture to a large bowl
  7. stir the spinach, cranberries, parsley, and reserved chickpeas, tasting the mixture and adding more salt if needed
  8. place the mixture in the pie crust and smooth with a spatula
  9. whisk the 1/2T olive oil and 1t tamari in a small bowl and brush on top of the tart
  10. place the 2T of walnuts on top of the tart
  11. bake for 30-35 minutes, until the tart is golden
  12. allow to sit for a few minutes before slicing, then serve with cranberry sauce (if desired) and enjoy!

2 thoughts on “holiday tart”


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