TRIPLE STUFFED FESTIVE VEGETABLE TARTS

Let's all first take a moment to acknowledge how adorable these vegetable tarts are. If tarts could be the personification of Christmas, these would be exactly that. Stuffed with cranberry sauce, sweet potato mash and mushroom gravy, they're exactly what your taste buds crave on a cosy night in with friends or family.  

 PREP TIME: 30 minutes + 45 minutes // SERVINGS: 3 to 4 mini tarts // MEAL: dinner

 INGREDIENTS

- 1 cup spelt flour (use certified gf oat flour for a gf version)
- pinch of salt
- 1,5 cold water
- 1/3 cup coconut oil
- storebought cranberry sauce or homemade sauce
- 1 cup finely chopped mushrooms
- 1 small onion
- 1tsp vegetable broth
- 1tbsp soy sauce
- 3tsp cornstarch
- 1 cup water
- 2 medium sweet potatoes
- 1/3 cup plant milk

STEP-BY STEP

TART DOUGH
1. Combine flour, salt and coconut oil in a bowl. Mix then add water.
2. Knead the dough and shape into a little ball. Let sit in the fridge for 10 minutes.
3. Roll out the refrigerated dough and line the tart dish. Cut off excess dough and lightly press the edges with a fork.

SWEET POTATO MASH
1. Peel and chop the sweet potatoes. Cook until soft, then drain.
2. Mash the potatoes with the almond milk. Add salt and pepper to personal taste.

MUSHROOM GRAVY
1. Finely chop the onion and cook until translucent.
2. Add in mushrooms and cook until shrunken. Then add in soy sauce and vegetable broth along with 2/3 cup water.
3. Mix 3tsp cornstarch with 1/3 cup water and add to the mushrooms. Bring to a boil and stir until thickened.

FILLING
1. Start layering by covering the bottom of the tarts with cranberry sauce. Add a thicker layer of mash and top with the mushroom gravy.
2. Garnish the tarts with more dough or cut out shapes (we added stars to make them look extra cute).
3. Bake the tarts 40 to 45 minutes on 160°C. Serve hot.