Vegetable tart with cashew sauce

Some time ago i tried a nice recipe from Agata ilovetofu for the vegetable tart with cashew sauce. Of course, I had to modify it a bit, I used different set of vegetables and I also prepared more dough, but the cashew sauce is the same as the original one. I must say, it’s one of the nicest sauce I’ve eaten recently. The tart wasn’t exactly the thing I expected, but some of my friends really enjoyed it. Well, maybe it’s because I’m just too demanding. Still, I’m going to try it few more times to get THIS tart. Nevertheless, we enjoyed this “posh” meal and this is what it’s all about, isn’t it?


  • 1,5 cup flour
  • 2 tbsp vegetable margarine
  • 1/4 cup vegetable oil
  • a pinch of salt
  • few tbsp water
  • 6-8 mushrooms
  • 1 onion
  • 1 red pepper
  • 1 carrot
  • 1/2 can sweetcorn
  • salt, black pepper, basil, oregano
  • 50g cashew nuts
  • 1 garlic clove
  • 4 tbsp water
  • 1 tbsp vegetable oil

Put cashews into water and leave them for the night. Mix flour, margarine, 1/4 cup oil, a pinch of salt and around 6 tbsp water (if the dough is too dry you can add more water and oil). Put the dough into the fridge for about an hour. Next prepare vegetables: slice onion, mushrooms and red pepper, chop carrot. Prepare the sauce: blend cashew nuts, garlic clove, 4 tbsp water and 1 tabs oil until you get smooth sauce.

When the dough is ready put it into tart tin and distribute it along the tin. Next put onions and mushrooms, red pepper, carrot and sweetcorn, dredge it with a bit of salt, black pepper, basil and oregano. Put the cashew sauce at the top. Bake for about 35 minutes in 200 degrees.

I served the tart with lettuce and french dressing. It looks tasty, doesn’t it?