Valentine’s Day vegetable tarte

Love is in the air and hearts are everywhere now, so why not a heart-shaped tarte? It is also a very healthy dish. Not only is it vegan, it is also vitamin and mineral loaded thanks to spelt and the veggies. I used to object frozen fruit and veggies in the past due to the plastic packaging. Harmful chemicals may leach from the plastic into your food. What convinced me is the fact that the veggies are frozen soon after harvest, so more nutrients are retained. The more time passes from picking, the more valuable nutrients are lost and the produce in supermarkets is far from being freshly picked. Thus, now I use them sometimes as long as they do not contain any junk ingredients (always read the label).

This is a 6 cups dish. If you do not have a heart-shaped one, a regular one will do.

Veggie tarte 3

3 cups whole spelt flour,
2 cups water,
1 teaspoon baking soda,
1 teaspoon fine sea salt,
1 lb (453 g) frozen mixed vegetables of your choice,
2 cups raw mushrooms, chopped,
½ onion,
1 tablespoon extra virgin cold-pressed olive oil,
1 tablespoon cold-pressed coconut oil,
a handful oat bran (or any coarse bran of your choice).

Veggie tarte 1

Chop the onion finely and fry in olive oil with mushrooms. Meanwhile, place the flour in a glass or porcelain bowl, add salt and baking soda and mix well with a wooden spoon. Add the water and mix well again. The dough should be liquid like a crêpes dough. Spread coconut oil on the pan and sprinkle with oat bran to prevent sticking. Pour about 1/3 of the dough on the pan and make sure it covers the whole bottom. Add the vegetables and the mushrooms, distributing them evenly. Pour the rest of the dough on the top of them. Preheat the oven to 450º (about 230ºC) and bake for an hour.

Veggie tarte 2

This tarte is enough for two hungry people.


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