Vegan Baked Tart With Chickpea Curry Recipe

About this recipe

This delicious vegan tart combines a crispy pastry base with flavorful chickpea curry, topped with fresh garnishes for a satisfying dinner option.

Ingredients

• - Schwartz Coriander Leaf Jar
• - Shan Tamarind Chutney 315g
• 1 Kg Red Onion 1kg
• 270G Jus-Rol Frozen Filo Pastry Sheets
• 400G Cocos Organic Natural Coconut Yoghurt
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Mccormick Cumin Powder
• - Shan Chaat Masala
• 275G Fiid Rich Chana Masala

Instructions

1. 1. Preheat the oven to 200°C. Roll out the vegan pastry sheet into a rectangle and prepare it for baking.
2. 2. Bake the pastry sheet for 15-20 minutes, or until it turns golden brown and crispy.
3. 3. Spread a layer of coconut yoghurt evenly over the baked tart base.
4. 4. Drizzle 1 tablespoon of tamarind chutney over the yoghurt.
5. 5. Sprinkle the tart with chopped red onion, grated mooli radish, and coriander leaves.
6. 6. Finish by sprinkling 1 teaspoon of cumin powder and 1 teaspoon of chaat masala evenly over the tart.
7. 7. Repeat the process with the remaining pastry sheets if desired. Serve hot and enjoy!