Vegan Autumn Veggie Tart


I was watching a cooking show that made these tarts with eggs, ham, cheese, and a buttery crust. This isn’t new idea but it sparked interested in making a tart but vegan and packed with the flavors of fall!

This tart is sooo good and perfect for a crowd. It is all vegan but parmesan cheese can be added to make it extra delicious. Thanks to the sweet potato crust, pumpkin/onion filling and tomatoes/Brussel sprouts on top, its a show stopper by the looks and taste!


There are a few steps to this recipe but overall, it comes together really quickly!

We need to par-bake the crust, so we will begin with the sweet potato crust. This crust is great and can be used for any tart/quiche recipe you want to try out! Preheat the oven to 350 degrees. Peel a medium sweet potato and grate it. Add the grated raw potato into a large bowl.

In a blender, we need to make oat flour. Add 1 cup of quick oats and blend on high until they are a flour like consistency. Add this, along with either almond or coconut flour, to the bowl with the sweet potato. Add in the garlic powder and salt and stir everything to evenly coat the sweet potato with the dry ingredients. For the wet, we need a flax egg. Add 1 tbs flaxseed meal with 2.5 tbs water and stir, letting it sit to thicken for 5 minutes. Add the flax egg, along with melted coconut oil to the bowl and stir.

I used a retractable cake pan, so removing the sides would allow easy access and a pretty reveal of the crust. Mine is non-stick but I did use a little coconut oil to grease it. Add the sweet potato crust dough to the pan and with wet fingers, evenly spread it out over the bottom and up the sides 1-2 inches. Bake in the oven for 40 minutes.


While the crust is baking, we can make the filling. Begin by caramelizing some red onion in a sauce pan over medium-low heat. Slice the onion and add it to the pan with 1 tbs of olive oil, stirring occasionally and cooking until golden brown which can take 30 or so minutes.

In a bowl, add half of a can of pumpkin puree, diced orange pepper, the caramelized onions, 2 cloves of minced garlic, salt, balsamic vinegar, nutritional yeast, 1 flax egg, cooked quinoa, arrow root powder, and chopped fresh rosemary. Stir everything to evenly disperse ingredients.


Once the crust is cooked, remove it from the oven and add in the pumpkin filling. On top of the filling, we will press in sliced Brussel sprouts and cherry tomatoes. For the tomatoes, I halved them and seeded them so no extra liquid would be added to the tart. Turn the oven up to 400 degrees and bake the tart for 20 minutes. Then turn the oven to broil and broil for 3-5 minutes to brown the tomatoes, crust, and sprouts. Remove from the oven and sprinkle fresh basil and flake slat on top. If you are not vegan, some parmesan cheese grated on top is a great addition! Otherwise, balsamic glaze is another great option! Either way, this tart is delicious and perfect to make for dinner and lunches.



  • Crust:
  • 1 medium Sweet Potato
  • 1 cup Oat Flour
  • 1/4 cup Nut Flour
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 2 tbs Coconut Oil
  • 1 Flax Egg ( 1 tbs flaxmeal and 2.5 tbs water)
  • Filling:
  • 1/2 can Pumpkin Puree
  • 1/2 Red Onion
  • 1/2 Orange Bell Pepper
  • 2 cloves Garlic
  • 1 tbs Nutritional Yeast
  • 1/2 tsp Salt
  • 1 tsp Balsamic Vinegar
  • 1/3 cup Cooked Quinoa
  • 1 tbs Arrowroot Powder
  • 1 tsp Fresh Rosemary
  • 1 cup Sliced Brussel Sprouts
  • 10-12 Cherry Tomatoes
  • 6 leaves Fresh Basil


  1. Preheat the oven to 350 degrees. Peel and grate the raw sweet potato. Place the potato in a bowl and stir in oat flour (blended oats), nut flour (I used almond but coconut works too), garlic powder, and salt.
  2. In a separate bowl, mix together the 1 tbs flaxseed meal and 2.5 tbs of water and let sit for 5 minutes to form flax egg. Add flax egg to the bowl with sweet potato and evenly mix everything together. Press sweet potato crust into a non-stick retractable cake pan on bottom and1 inches up the sides and bake for 40-45 minutes.
  3. While crust is cooking, create the filling. We need to caramelize the red onion, so sauté sliced red onion in a pan over medium-low heat until golden brown (around 30 minutes). Add caramelized onions to a bowl and stir in the pumpkin puree, diced bell pepper, minced garlic, nutritional yeast, balsamic vinegar, cooked quinoa, arrowroot powder, and chopped fresh rosemary.
  4. Once crust is done cooking, remove from the oven and turn oven to 400 degrees. Fill with the pumpkin filling. On top of the filling, lay out sliced Brussel sprouts, halved cherry tomatoes(seeded to remove extra moisture), and chopped basil. 
  5. Bake the tart for 20 minutes and then broil to brown for 3-5 minutes. Sprinkle more fresh basil and pinch of flake salt on top and parmesan cheese if you want. Let cool for 10 minutes and then slice and enjoy!