Get ready to transform your dinner routine with a mouthwatering vegetarian masterpiece that combines the hearty richness of beans, the vibrant crunch of fresh vegetables, and a perfectly golden pastry crust. This Chilli Bean and Vegetable Tart isn't just a meal—it's a flavor explosion that will have your taste buds dancing and your family begging for seconds. Whether you're a vegetarian looking for a satisfying dinner or a food lover seeking a delicious new recipe, this tart promises to be your new go-to comfort food that's both nutritious and incredibly delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 1 pre-made pastry crust
- 1 can kidney beans, drained
- 1 bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup corn
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch tart pan by lightly greasing it or lining with parchment paper.
- Carefully unroll the pre-made pastry crust and gently press it into the tart pan, ensuring it covers the bottom and sides evenly. Trim any excess dough hanging over the edges.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic, chopped bell peppers, and corn to the skillet. Cook for an additional 2-3 minutes until the vegetables start to soften.
- Stir in the drained kidney beans, chili powder, cumin, salt, and pepper. Mix thoroughly and cook for another 2 minutes to blend the flavors.
- Spread the bean and vegetable mixture evenly across the prepared pastry crust, leaving a small border around the edges.
- Place the tart in the preheated oven and bake for 25-30 minutes, or until the crust turns golden brown and the filling is heated through.
- Remove from the oven and let the tart cool for 5-10 minutes before slicing. This allows the filling to set and makes cutting easier.
- Slice into 6 equal portions and serve warm. Optional: Garnish with fresh cilantro or a dollop of sour cream if desired.
Tips
- Pastry Perfection: For the flakiest crust, keep your pastry cold before rolling and avoid overworking the dough.
- Flavor Boost: Toast your spices like chili powder and cumin in the skillet for 30 seconds before adding other ingredients to enhance their aromatic qualities.
- Texture Trick: Drain kidney beans thoroughly to prevent excess moisture that could make your tart soggy.
- Customize Easily: Feel free to swap kidney beans with black beans or add extra vegetables like zucchini or spinach for more nutrition.
- Make-Ahead Magic: You can prepare the vegetable and bean filling up to a day in advance, making weeknight cooking a breeze.
- Garnish Game: Fresh herbs like cilantro, a dollop of Greek yogurt, or a sprinkle of cheese can elevate the final presentation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 5mg
