Vegan spring savory tart
- Difficulty: Average
- Prep time: 50 min
- Cook time: 1 h 25 min
- Serving: 8
- Cost: Average
- Note + the resting time in the fridge for the dough (at least 1 h) and for the batter (at least 1 h)
PRESENTATION
If you’re thinking about Italian spring cooking, this vegan savory pie is what you need. Really. It’s got that rustic charm—like your grandma used to make—but with a modern twist: homemade olive oil pastry, golden and tender, without any animal products.
And the filling? That's where it gets really exciting. Chickpea flour is your best friend here, standing in for eggs and dairy, giving it this moist, almost creamy consistency. Plus, leeks, fresh asparagus, and grated plant-based cheese bring those tangy flavors. I mean, a spring vegetable pie like this really shines. For real. The whole asparagus spears, red onion, and a sprinkle of cheese on top? They add a visual and aromatic touch. Perfect for a light main dish or maybe a picnic with friends.
In Italy, these pies are a big deal when markets are just full of fresh spring veggies, and this one—honestly—fits right in. This plant-based savory pie is a crowd-pleaser, whether at a buffet or as a special lunch option. Really, it's perfect for anyone into healthy or vegan dinner ideas. Super, super tasty at room temperature. The chickpea flour boosts the protein—making it satisfying without being heavy.
And the combo of crispy crust and creamy filling? Hard to resist a second slice. Pretty much. While different Italian regions might use various greens depending on what’s available, this version marks the start of spring. Try it when you see those asparagus bunches at the market—the colors pop, the aroma is amazing, and you get a dish that tastes fresh and special.
Even those who aren’t usually into vegan recipes are surprised by the flavor and texture this pie brings. It’s a fantastic way to enjoy the season’s bounty while sticking to Italian culinary traditions. Whether you’re enjoying it solo or sharing with friends, this pie is sure to impress with its bright look and rich taste. No question.
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INGREDIENTS
- For the oil shortcrust pastry (for an 11.5 x 7.9 in pan)
- Type 00 flour 4 cups (500 g)
- Extra virgin olive oil 7.3 tbsp (100 g)
- Water 0.7 cup (150 g) - approximately 2/3 cup
- Fine salt 1 pinch
- For the filling
- Asparagus 1.1 lbs (500 g) - to be cleaned
- Leeks 5.5 oz (150 g) - to be cleaned
- Plant-based cheese 4.2 oz (120 g)
- Chickpea flour 1 ¼ cup (150 g)
- Water 1 cup (250 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- For the topping
- Plant-based cheese 1.1 oz (30 g)
- Red onions 0.7 oz (20 g)
How to prepare Vegan spring savory tart
To prepare the vegan spring savory tart, start with the dough for the oil shortcrust pastry: in a bowl combine the flour, the salt 1 and the oil 2. Add the water little by little 3, while incorporating the ingredients with a fork; the amount of water may vary depending on the flour used.
Knead with your hands in the bowl until the liquids are absorbed 4, then continue on the work surface 5 until you obtain a smooth, homogeneous ball. Wrap it in cling film 6 and let it rest in the refrigerator for at least 1 hour, or preferably overnight.
Meanwhile, pour the chickpea flour 7, the salt 8 and the water into a bowl, while whisking the mixture with a whisk 9. Place the batter in the refrigerator to rest for at least 1 hour.
Take care of the vegetables: clean the asparagus by removing the toughest part of the stalk 10, then blanch them in salted boiling water for 10 minutes 11. Drain the asparagus into a bowl with ice water to keep them crisp and brightly colored 12.
Move on to the leeks: clean them and slice into thin rounds 13, then put them in a pan with a drizzle of oil 14 and let them sauté for 5 minutes over low heat. Season with salt and pepper 15.
Meanwhile cut the boiled and drained asparagus into pieces 16, keeping about 8–10 whole spears aside for the surface. Add the asparagus to the leeks in the pan 17 and toss together for a couple of minutes, then turn off the heat. Mix and set aside 18.
After the resting time, take the batter back from the refrigerator and grate the vegan cheese into it 19, then add the leek and asparagus mixture 20. Mix everything well 21.
At this point roll out the shortcrust pastry on a sheet of parchment paper to a thickness of about 3/16 in (≈0.20 in) 22. Transfer the sheet with the parchment paper into an 11.5 x 7.9 in pan 23 and prick the base with a fork 34.
Pour the filling inside 25 and level it 26, then fold the edges of the pastry over 27.
Arrange the whole asparagus spears set aside on the surface 28, then distribute the thinly sliced red onion 29 and the grated vegan cheese 30.
Bake in a preheated conventional oven at 374°F for about 70 minutes 31. Once golden, remove from the oven and let it cool slightly 32. Your vegan spring savory tart is ready to be sliced and served 33!