Vegetable Tart with Cashew Bechamel

Hi Everyone!

Apologies for my unexpected hiatus.

During my absence, I enjoyed an intimate afternoon tea at my house to celebrate my birthday. Here I am, shamelessly enjoying a “vagina” cupcake from Mr. Nice Guy and a home made strawberry daiquiri with Polish vodka! Whoever says being vegan isn’t fun clearly hasn’t tried it.

Vagina Cupcake

I’ve also been sewing up a storm for a close friend who will be launching a new range of skirts this Friday, the 1st of June – please show your support by visiting the Betty Le Bonbon web page and/or web store later this week and checking out what’s on offer!


Now – today’s recipe. I wanted to show you all some ways in which you can use my cashew béchamel sauce – so the next few posts are going to involve it. One batch should cover all three recipes. This vegetable tart is made with store bought puff pastry, which is a quick and easy option. I left mine to defrost on the bench tonight while prepping the other ingredients, lighting a fire, washing some dishes and bathing my two stinky dogs. You don’t need to waste the “inactive” time of any recipe.

At some point, I’ll re-visit this for all my celiac readers with a gluten free, polenta based crust option. I just haven’t had the time to work on that yet – but rest assured, it’s on the horizon.

Vegetable Tart
Serves 4 – I recommend serving with a side salad of leafy greens such as rocket and parsley, massaged with my dijon dressing

2 Sheets Puff Pastry (Borg’s low fat one is vegan)
2 tsp Tomato Paste or “Pizza Sauce”
1 C Cashew Béchamel
2-3 Field Mushrooms, sliced
10cm/4″ Section of Zucchini, thinly sliced
15 Kalamata Olives, pitted & halved
10 Cherry Tomatoes, halved
Dried Oregano
Spray Oil
Rice Milk (or other non-dairy alternative)

  • Pre-heat oven to 180C. Defrost pastry at room temperature for approximately 30 minutes. While you wait, prep/slice the vegetables.
  • Spread 1 tsp of tomato paste or pizza sauce onto the puff pastry, leaving approx 1″ bare around the edges (you’ll be folding them over at the end). The amount may seem small – don’t panic. You only need a little scrape of this for flavour. Add 1/2 C of cashew bechamel on top of this and spread evenly, still leaving the edges bare.
  • Evenly scatter your vegetable toppings across the top of both tarts.
  • Fold the bare edges over and brush with non-dairy milk.
  • Spray the vegetables with some oil so they don’t dry out, then sprinkle with dried oregano.
  • Bake at 180C for 15-20 minutes or until the crusts are a nice golden colour.


Coming soon…

My vegan version of Jamie Oliver’s “mustard chicken”! Stay tuned.

Teaser Mustard Tofu

Chow down on this!

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