© 2011 Green Kitchen Stories Autumn_tart

Warm Autumn Tart

Hi friends. Thank you so much for your sweet, touching and personal notes on our post about giving children a healthy start. Reading your comments and tweets is always a moment of joy, but this time you touched us like never before. We felt so encouraged and among friends on a topic where we normally feel lonely. Thank you for that. We are terrible at responding to your comments, but do know that we talk about you often.

We spent the weekend in our country house. Cooking and shooting a special web feature for a Big American magazine. Our brief was to create a couple of vegan AND gluten free recipes. It truly was a challenge for us. We are not experts in neither gluten free baking, vegan recipes nor Christmas styling. My favorite Christmas activity is to travel as far away from the celebrations as possible. Luise on the other hand loves Christmas, so she was in charge of the recipe making. Everything turned out pretty nice in the end, and we will let you know more about it later.

One of the recipes that Luise came up with was mini tarts or tartlets. If you have tried to make gluten free and vegan tart dough you know it’s not super easy. If you leave out flour, butter and egg, it is literally nothing left of the traditional dough. So it took Luise quite a few tries to come up with this recipe, but my gosh if she didn’t nail it in the end! It is one of the best tasting tart crusts I/we have ever tried (sorry mom). And it doesn’t crumble (well not as much as her earlier tries did anyway). The filling in this tart is quite different from our Christmas version. One thing that they have in common is that they are not stuffed with any egg or cheese. Just sautéed vegetables. Plain, simple and delicious.

Autumn Tart
Feel free to substitute any of the ingredients in the filling to what you have in season. If you are not a vegan you might want to try a few slices of manchego cheese on top.

Tart Crust
120 g (1 1/4 cup) chickpea flour
90 g (2/3 cup) almond flour
40 g (4 tbsp) potato, tapioca or corn starch
2 tbsp fresh thyme, chopped
1 tsp sea salt and black pepper
6 tbsp coconut oil (a little extra for the tart pan)
6 tbsp ice cold water

Autumn Filling
coconut oil or olive oil for frying
1 small red onion, finely chopped
2 fresh sprigs of rosemary
1 leek, thinly sliced (use the green leaves as well)
500 g fresh baby carrots, divided lengthwise
1 small sweet potato, thinly sliced
1 small romanesco, cut into smaller pieces
6 brown mushrooms, sliced
3 small kale leaves, stems removed and chopped
1/2 lemon, juice

Preheat the oven at 400°F/200 C°.

Making Almond Crust: Combine all dry ingredients in a bowl. Add coconut oil and ice cold water. Using your hands, work dry ingredients towards the center until dough forms. Gather dough into a ball, wrap in plastic, and chill for 30 min.

Press the dough evenly onto bottom and up sides of a large tartlet pan. Trim dough flush with edge of pans. Prick bottom with a fork to prevent it from bubbling as it bakes. Bake until golden, about 15-20 minutes. Prepare the filling.

Making Autumn Filling: Prepare vegetable. Heat oil in a large skillet over medium heat. Add onion and rosemary, cook until turning light brown, then add leek, carrots, sweet potato and romanesco. Cook until brightly colored and starting to turn golden brown, but still crispy. This should take about 5 minutes. Add mushroom, kale and lemon juice, cook for 2 more minutes and set aside.

Serving Autumn Tart: When the tart is done, remove from oven, let cool a few minutes. Fill the tart with the Autumn Filling and serve!

Photos by: Johanna Frenkel

Ps. This tart is vegan. And today (November 1st) is World Vegan Day. We show our support by reducing the price for our iPad app to $1.99. Today only. So if you haven’t checked it out yet, today is a good day to do it. Download it here!


  1. Posted 1 Nov ’11 at 01:05 | #

    You are such an early 1st of november;) This looks absolutley lovely and I will celebrate World Vegan day with you toooday (probably Raw aswell)! Oh, and that country house garden of yours looks just amazing in fall colours<3

  2. Posted 1 Nov ’11 at 02:00 | #

    Oh I love that the dough has flours that I usually already have on hand anyway, AND that it’s no more effort than regular pastry. Love the colours in this tart too.

  3. Posted 1 Nov ’11 at 02:50 | #

    This looks so delicious and the colors are great!

  4. Posted 1 Nov ’11 at 03:38 | #

    Oh, this is just so beautiful and no doubt yummy! Can’t wait to hear more about your magazine feature.

  5. Sarah
    Posted 1 Nov ’11 at 05:11 | #

    I love the picture you included of the food being photographed. It’s such a cool perspective. As always, your pictures are beautiful and the recipe looks amazing. Can’t wait to try it.

  6. Posted 1 Nov ’11 at 08:14 | #

    What a gorgeous tart! So colorful and appetizing.



  7. Posted 1 Nov ’11 at 10:39 | #

    Wonderful tart!!!! I’ve never tasted almond flour, so it’s the next “must” for me. With all these vegetables looks so yummy. Thanks for the most delicious tart!!!!!

  8. Posted 1 Nov ’11 at 10:49 | #

    Beautiful as always, and delicious I’m sure. A gorgeously healthy take on a tart. Good work guys :)

  9. Posted 1 Nov ’11 at 13:14 | #

    I’m not vegan, nor am I gluten-free but I would most certainly enjoy that delicious looking tart. Good job guys!

  10. Posted 1 Nov ’11 at 13:35 | #

    The tart sounds so good!

  11. Posted 1 Nov ’11 at 14:08 | #

    What an astoundingly gorgeous vegetable tart. This would be a show-stopper on a Thanksgiving table, for sure.

  12. Posted 1 Nov ’11 at 15:27 | #

    For health/anxiety-related problems I need to switch to an ovo-lacto-vegetarian diet (for good, as it seems :( :( :( oh well…), and this recipe comes quite in handy.
    Beautiful pictures as usual :)
    Take care xxx

  13. Posted 1 Nov ’11 at 18:36 | #

    I have never made a pie crust with coconut oil, but I will now! lovely photos

  14. Posted 1 Nov ’11 at 22:22 | #

    I’ve already made several attempts at preparing GF tart crusts but was never very successful. I’m looking forward to trying your beautiful recipe.

  15. Posted 2 Nov ’11 at 10:49 | #

    Are those flecks the fresh thyme? They are so pretty. And can you use olive instead of coconut oil in the dough? You may actually have convinced me to attempt to make a tart this Christmas…

    • Posted 12 Nov ’11 at 19:26 | #

      Hi Alex, yes those flecks in the crust is thyme. We haven’t tried to make the crust on olive oil. If you try, please let us know how it went. Otherwise, you can always use butter if you can’t find coconut oil. Hope it turns out well for you!

  16. Eve
    Posted 3 Nov ’11 at 09:13 | #

    It looks amazing! Not at all as heavy as ‘normal’ pies often feels.
    I truly appreciate how you always take old recipes one step further.
    So inspiring. Thank you!

  17. Posted 6 Nov ’11 at 20:51 | #

    Wow – this looks and sounds absolutely AMAZING <3 I love the pictures and love the recipe – thanks for sharing!

  18. Posted 7 Nov ’11 at 12:12 | #

    Thank you for your inspiring recipe.
    I have been checking this space for a while but never said hello and thank you.

    Thanks for the lovely post about your child too. ( we three are all vegan, eat organically, grow some veggies at our back yard)

    I did not give my son sugar(especially those hidden white sugar kind!) for a very long time but used tiny bit of maple syrup occasionally for special events. Some people treated me like I was mad but I am used to it now. Simply I just wanted to protect our son from unhealthy stuff but that can be hard when socializing. WE are lucky to have nice friends who will not treat us like mad people but are on the same boat.

    Photos are amazing. Thank you.

  19. Posted 9 Nov ’11 at 01:59 | #

    so lovely, i feel happy just looking at it!

  20. Posted 21 Nov ’11 at 14:39 | #

    This looks scrumptious. This will become a favorite in our house.

  21. Posted 26 Nov ’11 at 15:39 | #

    This looks so delicious! I’m making it tonight!! Do you think I can sub arrowroot powder for the potato, corn or tapioca starches? There are tarts EVERYWHERE in Paris, but since I just found out I have a gluten allergy, I can’t have them – l’horreur! :) If this works, you will be saving my life (and any gluten-free neighbors of mine since when you ask for gluten-free things here, people look at you as if you’re totally crazy!) Thanks for another beautiful recipe! (well YOURS is beautiful, we’ll see how my version turns out…. ;)

    • Posted 26 Nov ’11 at 16:01 | #

      Hi Rebecca! Oh I love Paris!! Yes I think you can use arrowroot powder, let me know how it turned out! :-)
      Good luck with your gluten allergy and happy baking!

  22. Posted 26 Nov ’11 at 22:35 | #

    Addendum: Used the arrowroot and it was absolutely delicious! Or shall I say… délicieux! You’ve actually saved my life. I’ve tried so many gluten-free tarts and none of them can be described as “crispy” but this one really is. Bravo! And the chickpea flour really gives it a good taste (and some added protein to boot!) I adapted it a bit using the seasonal veggies I had here (carrots, parsnip, beets, spinach, red onion, butternut squash) served with a side salad and butternut-apple-sweet potato soup – it was so so great! Can’t wait to try other variations of this amazingly delicious crust and tart. Merci beaucoup! (And come visit us in Paris soon, d’accord? :) Can’t wait to see what’s next up your green kitchen sleeves!

  23. Jen
    Posted 15 Nov ’12 at 04:36 | #

    Really disappointed with this recipe. It doesn’t make sense to have to cut through crispy veggies when slicing a tart, and I should have listened to my gut when I made this. Just wasted a whole bunch of fresh CSA vegetables.

  24. Posted 25 Apr ’13 at 05:21 | #

    Hey! I just made this crust, but whitout any starch. Half chikpea flour, half almond flour and just a little sunflower oil. It turned out great! Totally different filling, with caulliflower and spinachs, but thanks for the inspiration! Kiako, from Buenos Aires.

  25. Elisabeth
    Posted 14 Nov ’13 at 17:02 | #

    Can you replace the chickpea flour with rice flour?

  26. Posted 10 May ’14 at 22:40 | #

    I just had to let you know that I used this crust recipe to top a pie filling I made today and I’m in love – this is such a delicious crust that I’ve bookmarked for all future use! Thank you so much for sharing this awesome recipe (as always)

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