This artichoke olive tart is one of my all time favorites! This Sunday we wanted to have a nice brunch at home. My idea of a good brunch is to have something savory, something sweet, and a nice drink in addition to coffee. I love mimosas, and found this recipe from McCormick Spice for a nice Orange Coconut Mimosa. Then I baked some Fresh Blueberry Muffins and this yummy tart. The three were perfect together!
At first, I hesitated to make this recipe (found on Green Evi), because I’m not big on “pickled” ingredients. Since I have cut back on salt intake, it seems things like olives and other pickled foods are a bit too much for my taste buds. But, Mr. Key Lime was wanting to have artichoke hearts in something, so we tried this tart, cutting back a bit on the artichokes and olives. We both really enjoyed the tart (even the warmed up leftovers – heck, even cold out of the fridge!) But, honestly, I think I could eat it without the artichoke hearts and kalamata olives. I made mine in a 10.5″ quiche dish and we got a full 8 servings from one tart. I used only one sheet of puff pastry, which barely overlapped the bottom of the dish, so next time I’ll use two sheets, cutting strips out of one to make a side crust all the way around the tart.
Print Recipe
Artichoke Olive Tart
A perfect tart for a brunch or luncheon, this quiche-like vegan Artichoke Olive Tart is tangy and hardy. The cashew and bean layer has a nice density, reminiscent of stuffing in texture. The peas, olives and artichokes add delicious flavor, but if you ask me, the crust is the best part!
2sheetspuff pastryor enough to cover the bottom and sides of your dish
Instructions
Preheat oven to 400 F. Add the cashews, beans, mustard, lemon juice, garlic, nutritional yeast, herbs, cornstarch, salt, pepper and the plant milk to a blender or food processor. Blend until mixed thoroughly into a paste.
Press the puff pastry into your baking dish bottom and sides, pricking the bottom of the pastry with a fork a few times.
Spread half the bean mixture over the bottom crust, then layer artichokes, olives and peas; spread the remaining mixture over the top.
Bake for 30 to 40 minutes, until your crust is browned to your liking. Let stand 5 to 10 minutes before cutting or serving.
Recipe Notes
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram @key_lime_coconut or on Twitter @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
It only took us a YEAR, but we made it into @cocina_plantosaurus today! Um, yum! A Puerto Rican vegan menu right downtown in my town? Yes, please.
We had just eaten breakfast, but had to try something. I've been eyeballing their empanadas & rellenos de papa online, so that's what we got. I'm so glad we did! Rellenos de papa are a mashed potato ball with a seasoned meat center, served with a full-of-flavor sauce, mildly spicy with an addicting pickled pepper flavor. I could live on those. Forever. The empanadas were filled with Impossible meat and potatoes - also ultra delish.
Mr. Key Lime loved it, too. Next time we're going in hungry! 😊😆 We can't wait to work our way through the menu.
The super nice owners are there working. They use compostible forks, etc., (which we brought home to wash and use more before throwing them out, because that's what we do.🙂) Lots of cute places for photo-ops inside, too.
If you live in Maryland or Virginia and come to Harpers Ferry, Charles Town, Shepherdstown or anywhere in the area, stop here for a destination meal. You'll love it!
#cocinaplantosaurus #charlestownwv #vegandining #veganrestaurants #localvegans #veganentertaining #destinationdining #wvdining #mddining #dmveats #empanadas #rellenosdepapa #puertoricancuisine #veganpuertorico #veganpuertorican #dcvegan #dcveganlife #veganempanadas #jeffersoncountywv
Another round of eggrolls! But, this time I cooked the veggie filling first, then wrapped and fried the eggrolls on the stovetop in shallow oil.
I added more cabbage, more salt, a dash of low sodium soy sauce, fresh ginger and garlic, and sesame oil. Veggies used were carrots, celery, mushrooms, yellow onions, and cabbage.
I never fry anything, but I wanted to try cooking these in oil. I used 1/2" of safflower oil, turning them after they (quickly) browned. The safflower oil didn't splatter or smoke, which was great.
So far, this is my chosen method for cooking, I like the fried wrapping the best. I'll try the air fryer method in a couple of weeks. 🙂
#eggrolls #veganeggrolls #homemadeeggrolls #friedeggrolls #veggieeggrolls #asiancuisine #healthyeggrolls #veganasianfood #healthysnackideas #vegandinner #veganentertaining #yummyeggrolls #homemadechinesefood #chinesecuisine #veganchinesefood
I made a batch of Sharon's Sugar Free Date Cookies, from @thehonoursystem blog, adapting the recipe a tiny bit. They're so good!
These are made with 3 ingredients: oatmeal, peanut butter, and dates. 😋
I added a tablespoon of maple syrup to help hold the mixture together. I also dropped a few dark chocolate vegan chips on their tops the last few minutes of baking, then spread them with a knife after they had melted.
I did leave about half without any chocolate. It only takes one or two cookies to satisfy, because they're so rich, even the non-choco ones! 🍪🍪🍪
Original recipe at thehonoursystem.com.
#thehonoursystem #vegancookies #datecookies #vegansnackshare #norefinedsugar #norefinedsugars #maplesyrup #easycookies #simplecookies #healthycookies #healthysnackideas #veganfamilyrecipes #vegankitchen
Having an afternoon watermelon slush, made with frozen watermelon, a few strawberries, a slice of mango and a squeeze of lime. 😋🍉🥭🫒
#watermelon #watermelonslush #watermelonslushie #watermelonsmoothie #fruitsmoothies #fruitsmoothie #summerfruit #summersmoothie #summersnacks #summercool #staycool😎 #vegansmoothies #wfpb #summerdrinks🍹#refreshingdrinks
Having these oh-so-good blueberry handpies for breakfast! I need to make these every day. 🫐🫐🫐
These are super easy to make with a homemade vegan crust (see my recipe for crust at keylimecoconut.com). You can make 4 handpies per crust.
Just use one pint of blueberries, tossed in one tablespoon of flour and two tablespoons of sugar.
I messed up on my seams: I should have folded the bottom crust edge up and over for a better seal. Anyway, the leaked fruit juice baked to the texture of fruit roll ups, so it was all good.
Tops were brushed with melted vegan butter and sprinkled with sugar and baked at 400F for 20 minutes.
#blueberries #blueberrypie #blueberryhandpies #homemadepoptarts #fruitpie #fruitpies #homemadepie #fruitdesserts #freshblueberries #freshfruitdessert #vegandesserts🍰 #vegandessertshare #pieandcoffee #veganbreakfast #veganbreakfastideas #veganpiecrust #keylimecoconutblog
I made homemade eggrolls for the *first time ever* tonight.
For these, the veggies were rolled up uncooked and the eggrolls were baked in the oven. I want to try a couple of other methods, including using the air fryer.
This is a food I want to be able to quickly make for family meals and snacks. I'll share any recipes when I finish experimenting. Let me know if you have any hints & tips.
These were delish! 😋
#eggrolls #homemadeeggrolls #bakedeggrolls #healthysnacking #healthysnackideas #healthysnackideasforkids #chinesefood #chinesecuisine #asiancuisines #asiancooking #asiancookingstyle #cookingathome❤️ #eggrollsfordinner
Funny how tastes change!
I've never wanted to eat carrot raisin salad, especially with pineapple and a vegan mayo dressing. It always sounded pretty gross to me. That is, until I started using almost no processed sugar, then suddenly naturally sweet foods started looking pretty dang good!
When I was looking through recipes, I saw this (basically) vintage recipe that I remember from school lunches in the '70s. People still make it!
I've revamped it to have low salt, very low sugar, vegan mayo and lots of carrots & pineapple & raisins, topped with toasted pecans. This is SO SATISFYING for a sugar craving!
I'll blog it later, but here are the ingredients:
Salad:
2 - 2 1/2 c. julienned carrots (not shredded)
2 c. fresh pineapple (or 20 oz. can, if you prefer)
3/4 c. organic raisins
1/2 c. toasted pecans, add on the plate when serving
Dressing:
2 T. lemon juice
1 T. sugar (very little per serving and most is at the bottom of the serving bowl)
1/4 t. salt
1/4 c. vegan mayo (I used vegan @hellmannsmayonnaise)
Toss dressing to coat salad before placing on dish. Dressing is thin and rests on the bottom of the bowl. A little salad goes a long way and makes a great #vegansnack or #veganbreakfast, too!
#raisincarrot #raisincarrotsalad #raisincarrotpineapple #carrotpineapple #carrotpineapplesalad #healthysnack #healthysalad #sugarcravings #sugarcravingsgone #vegansalad #saladrecipe #vegancomfortfood #easysalad #veganpotluck #vegancookout #veganpicnicfood #vegangettogether #summersalad #freshsalad
We had two great vegan relish platters, vegan hotdogs and Beyond burgers, and even grilled Brussels sprouts.
These are the only pics. 😊 Busy day!
#vegancelebration #veganholidays #vegangettogether #veganentertaining #vegancookout #veganhotdogs #veganburgers #veganmemorialday #veganfamily #plantbasedhotdog #plantbasedburgers #veganfoods #vegan #veganblogger #vegangoodness