Open Vegetable Tart with Crumbed Potato Topping

Open Vegetable Tart with Crumbed Potato Topping

This is such a simple dish to make and one suitable for either lunch or dinner. A crispy puff pastry base topped with mushrooms, spinach and broccoli and a rich tomato sauce. This is then topped with delicious balls of potato which add a wonderful finished to the dish. A word of warning! It’s so tasty you’ll keep going back for another slice. A tasty tart for all the family.

save_time60 Minutes servesMakes 1 nut? kcal per serving


1 packet vegan ready rolled puff pastry. I use Jus-Rol

For the mushroom and spinach

1 teaspoon vegetable oil

300 g (10 oz) mushrooms, sliced

1 clove garlic, minced

¼ teaspoon sea salt

200 g (7 oz) fresh or frozen spinach

For the broccoli and tomato

1 tablespoon vegetable oil

1 clove garlic, minced

1 medium sized broccoli, cut into florets

1 x 400 g (14 oz) tin chopped tomatoes

½ teaspoon dried oregano

1 teaspoon agave nectar

½ teaspoon sea salt

½ teaspoon black pepper

2 tablespoons fresh dill, chopped

For the crumbed potato topping

2 medium potatoes, steamed

1 tablespoon fresh dill

1 teaspoon mustard

1 teaspoon vegan margarine, I use vitalite

Oil for drizzling

Salt and Pepper to taste


1. Begin by frying the mushrooms in a pan over a medium heat, with the garlic and salt, until the mushrooms have released their water and started to become dry. Add the spinach and continue to cook until the spinach has wilted and all of the water has evaporated to leave a dry mixture.

Put to one side and start to prepare the broccoli.

Preheat the oven to 190 degrees Celsius (375 F) Gas Mark 5.

2. Put the oil in a pan, and over a medium heat, fry the garlic for a few seconds before adding the broccoli florets and tinned tomatoes. Mix together well and cook over a low-medium heat for 5 minutes, allowing for the sauce to start to thicken. Add all of the other ingredients from the “broccoli and tomato” ingredients list and continue to cook for 4-5 minutes until the sauce is thick and the broccoli has broken down but still has some texture.

3. To make the crumbed potato topping, mix all of the ingredients together in a bowl to form a rough mash.

Now put the tart together as follows. This is the method for making 1 large tart.

4. Lay out the pastry sheet and, using a knife, score a border around the pastry leaving a 2 inch border. Be careful not to cut right through the pastry. Prick the bottom with a fork.

5. Place the mushroom and spinach layer within the border and then top this with the broccoli mixture.

6. Take small amounts of the potato mix and shape into rough balls and place over the top of the tart. Continue until all the topping is used.

7. Drizzle with a little oil and bake for 35-45 minutes until golden brown.


The quantities given will make 1 large tart, or you can half the pastry and make 2 smaller tarts, ideal for a starter.


The mushroom and spinach mixture and the broccoli and tomato mixture can both be made in advance. The dish can then be prepared very quickly before going into the oven.


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