Who needs oil or butter when you have this amazing fruit that gives you the same texture as butter but is vegan? Avocado contains potassium, vitamins C and E and enhances the production of collagen and elastin, for elastic and firm skin. But the important thing is that it helps reduce “bad” cholesterol and increase “good” one. It generally has many benefits, and you can find them all online with a simple search.
One thing is for sure: this tart is so delicious; you don’t taste the lack of oil at all and you could consider it as a “superfood” tart.
For me, apart from the taste, the appearance also plays a very important role and that’s what really drives me crazy about this tart. I suggest you buy the ingredients and make it now, whether you’re fasting, you’re vegan, or neither of these. You will love this recipe and remember me, you will be making it all the time!!!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Peel a ripe avocado and weigh it. We need about 180g to 200g for a Ø26-28cm/10“-11” diameter tart.
Smash the avocado with our fork.
Weigh the smashed avocado. The same amount of flour we will need.
In a bowl, sift the flour together with the xanthan gum, the baking powder and salt.
Add the smashed avocado and water and knead it.
Wrap our dough with cling film and let it rest for 15 minutes.
While we are waiting for our dough, cut our vegetables with the knife and not with a food processor because we don’t want the vegetables to lose its liquids. I suggest cutting the onion and pepper into sticks (julienne). Garlic cut into very small pieces and not to be pressed. Mushrooms cut into strips. Wash the spinach well and drain it very well.
Preheat our oven to 200°C / 400°F.
Roll out the pastry on a lightly floured surface to about 5mm / 1/8” inch thick. Line a tart pan or a fireproof pan with the pastry.
Don't be upset if the pastry doesn't open properly, or if it breaks somewhere, or if it's uneven. With fingers, we can lay the pastry. Also, cut off the extra, outside the pan pastry and add it where it needed.
Bake for about 25 minutes (time is depending on each oven).
While our tart is baking, prepare the filling.
Place a non-stick frying pan over medium-high heat and sauté the onion and garlic with the vinegar.
After a while you will see that the onion will be sautéed normally like was with oil.
Continue sautéing with the red bell peppers and mushrooms.
Add the cherry tomatoes and remove the pan from the heat.
Seasoning with salt, pepper, paprika and add the spinach and the olives and mix them well.
Once our tart is baked, spread the filling evenly, cut it to pieces and good appetite!
Ingredients
Directions
Peel a ripe avocado and weigh it. We need about 180g to 200g for a Ø26-28cm/10“-11” diameter tart.
Smash the avocado with our fork.
Weigh the smashed avocado. The same amount of flour we will need.
In a bowl, sift the flour together with the xanthan gum, the baking powder and salt.
Add the smashed avocado and water and knead it.
Wrap our dough with cling film and let it rest for 15 minutes.
While we are waiting for our dough, cut our vegetables with the knife and not with a food processor because we don’t want the vegetables to lose its liquids. I suggest cutting the onion and pepper into sticks (julienne). Garlic cut into very small pieces and not to be pressed. Mushrooms cut into strips. Wash the spinach well and drain it very well.
Preheat our oven to 200°C / 400°F.
Roll out the pastry on a lightly floured surface to about 5mm / 1/8” inch thick. Line a tart pan or a fireproof pan with the pastry.
Don't be upset if the pastry doesn't open properly, or if it breaks somewhere, or if it's uneven. With fingers, we can lay the pastry. Also, cut off the extra, outside the pan pastry and add it where it needed.
Bake for about 25 minutes (time is depending on each oven).
While our tart is baking, prepare the filling.
Place a non-stick frying pan over medium-high heat and sauté the onion and garlic with the vinegar.
After a while you will see that the onion will be sautéed normally like was with oil.
Continue sautéing with the red bell peppers and mushrooms.
Add the cherry tomatoes and remove the pan from the heat.
Seasoning with salt, pepper, paprika and add the spinach and the olives and mix them well.
Once our tart is baked, spread the filling evenly, cut it to pieces and good appetite!
- The avocado must be ripe. As grams as our avocado is, the exact grams should be our flour. If you have a very small avocado and want to make a bigger tart, add extra virgin olive oil, which you will first mix with the avocado and then add it to the flour.
- It is very important, as I mentioned above, to cut the vegetables with a knife to retain their liquids.
- Use white vinegar or apple cider vinegar. You can use, regular wine vinegar, but to me the regular one has a stronger taste and smell.
- The bell pepper helps to sweeten and also helps to remove the strong sour taste from the vinegar.
- The mushrooms help the ingredients to be cooked by releasing its liquids. Also cherry tomatoes help our filling to be more uniform.
- Olives give more taste, and make a good combination of the intestine. Also they are an amazing food for our skin.
- If you want to put regular spinach, choose the most tender leaves and remove the stem that may be rough.
- If you want to put cheese (regular or plant base) then I suggest you first mix the cheese with the cooked topping. Bake the base for 10 minutes, then add the topping and bake it again for another 10-15 minutes. This will help the cheese to melt.
Good Luck and Bon Appétit!!!
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