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.
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:
- pesto puff pastry rollies
- brussels sprouts with cranberries and walnuts
- cherry, almond, apple stuffing
- orange yams
- cranberry relish
- wheat rolls
- stuffed squash
- spinach souffle
- nut loaf
- broccoli quiche
- pie crust
- pumpkin pie
- pecan pie
- apple pie
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!
two years ago: collard greens
three years ago: cherry, almond, and apple stuffing
four years ago: lime coconut cupcakes
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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- preheat the oven to 400º
- heat 1T oil in a saute pan over medium-high heat
- add the onion, celery, garlic, salt, and pepper, cooking for 10 minutes or until golden
- 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
- add the 3/4c walnuts and oats, and pulse a few more times to combine
- add the food processor mixture to a large bowl
- stir the spinach, cranberries, parsley, and reserved chickpeas, tasting the mixture and adding more salt if needed
- place the mixture in the pie crust and smooth with a spatula
- whisk the 1/2T olive oil and 1t tamari in a small bowl and brush on top of the tart
- place the 2T of walnuts on top of the tart
- bake for 30-35 minutes, until the tart is golden
- allow to sit for a few minutes before slicing, then serve with cranberry sauce (if desired) and enjoy!
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