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Vegan olive and artichoke tart with green peas, cannellini beans and cashews.
This olive and artichoke tart (or quiche if you want) is very simple to make, takes just a few minutes to prepare, but tastes absolutely amazing. It’s savory, hearty, loaded with veggies, full of flavor and the texture is basically perfect. Seriously. I’ve experimented a lot with eggless tart/quiche fillings the last months, so I am confident that this version will fool even the most devoted non-vegans. So try it! The mixture of cashew and beans makes a creamy, custardy and rich base, which happens to be also a cheaper version to the only nut fillings and is of course soy-free. This vegan tart will make any lazy weekend brunch a little more special, but it’s also great for weekdays with a big green salad. Plus since it’s delicious cold too, it’s the food you want to take with you to work or to picnics and potlucks.
So, since I mentioned to you last week I don’t really like to describe my recipes, you may guess that I won’t talk about how this tart/quiche tastes anymore (very good, trust me!). Instead I will tell you today, how much I love you and appreciate you. I know, I know, it sounds cheesy and corny, but I really do. Because you can’t even imagine how happy it makes me, when I get a sweet email or comment, when you send me pictures or even just the fact that you read my blog. I can have the worst day ever, but when I see a new mail from you, my mood instantly brightens up. That’s it. Enough sappiness for today. Just wanted you to know that I’m truly grateful for having you all! ♥︎
AWESOME RECREATIONS FROM YOU:
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Vegan Olive and Artichoke Tart
- Total Time: 50 mins
- Yield: 4-6 1x
Ingredients
- 3/4 cup of cashews, preferably soaked
- 1 can of cannellini beans
- 1 tbsp mustard
- 1 lemon, juice
- 2 cloves of garlic
- 2–4 tbsp nutritional yeast
- 1,5 tsp oregano
- 1,5 tsp basil
- 1 tbsp summer savory
- 2 tbsp cornstarch
- 2 cans of artichoke hearts
- 1/2 cup pitted kalamata olives
- 1 cup of frozen peas
- 1 pack of puff pastry*, make sure it’s vegan
- salt**, pepper
Instructions
- Add cashews, beans, mustard, lemon juice, garlic, nutritional yeast, herbs, starch, salt, pepper and about 2/3 cup of water*** to a blender and blend until completely smooth.
- Press puff pastry into your baking forms. I used a large 23 cm/9 inch dish, but you can use 2-4 smaller dishes instead. Prick pastry with a fork a few times.
- Spread half of the cashew-bean mixture over the bottom of the tart, then layer artichoke hearts, peas and olives. Pour the rest of the mixture on top. Decorate tart with a few extra veggies, for a prettier finish.
- Bake for 30-40 minutes at 200°C/400°F. Let stand for 5-10 minutes before serving. Enjoy!
Notes
*You can use any of your favorite quiche/tart bases, but I was lazy, so I went for puff pastry. But it’s going to taste way better with a homemade one!
**Use black salt for a more eggy taste.
***For an even creamier result use plant milk instead of water. Or for an extra fancy version use white wine.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main
- Cuisine: Vegan
O it sounds lovely! The salty olives and distinct taste of artichokes? That’s perfect!
Thanks, Rebecca 🙂
Cashew and beans sound fab. I love artichokes, so I think I would love this quiche. x
Thank you 🙂
Hey! This sounds like it will be fantastic, BUT do you have any suggestions for a cashew alternative if one is allergic?
Hi!
You could try to use sunflower seeds instead, it won’t be the same, but still delicious.
I’ve also made “quiche” before using only beans, and it was also lovely, though it’s creamier with cashews or other nuts.
I hope I could help 🙂
Not sure if you are allergic to all nuts or just cashews, but I have used almonds before and it turned out just as fantastic.
Thanks for the tip, Terry 🙂
Okay, but WOW. Now I’m really, really regretting not living near you. And this: “creamy, custardy and rich base”. Perfect description, if I do say so myself. 😉
Evi, I love the “sappiness.” I’ll take all the feels. Cuz you know what? The world can often seem like a pretty crappy place, until someone does something or says something that reminds you it’s not. So here is me thanking you, hugging you, invading all kinds of personal space with my good vibes and love for you and this awesome blog. Muah! I truly look forward to visiting and having our lovely conversations. <3 Keep inspiring us–to be more awesome and be hungrier. 😉 Pinning, of course! Many hugs to you, my friend. xo
Thank you so much, Demeter! 🙂
Totally agree with you. The whole entire world is sometimes a messed up, crappy place, but little things make everything better!
Looking forward to our visitings and massive invading of each others personal space 😀
This looks so hearty Evi! Its so hard to come across vegan pie like these that don’t contain eggs so thank you so much for this! Also, beautiful photography as always!
Thank you, Lucie 🙂
Hey Evi! This tart is just everything I want to eat right now it’s driving me crazy it’s amazing!! I’m saving this recipe and determined to make it asap! Lots of love, Amy xx
Thanks, Amy 🙂 🙂
Hi Evi! Just wanted to let you know, that I LOVE your site! All the recipes I have tried have been delicious!
Just made this tonight! My mom said it was the best quiche she ever ate 🙂
Question – do you ever plan to add nutrition info to your recipes? I’d really appreciate it!
Thanks, xoxo
T.
Hi Tamy!
Thank you so much for the kind words, I’m so happy you and your mom enjoyed the recipe!!
I’ll maybe add nutrition info to my recipes one day, but right now I feel I’m not qualified to do so 😉
But if you are interested in the exact nutrition info, you could always use sites such as Cronometer. It’s pretty awesome and accurate.
Have a lovely day!
I wish I could have a wedge for my lunch! It looks fantastic, Evi.
Thanks, Angie 🙂
Wow. My partner made this for me last night. And after being vegan for just 4 months id pretty much given up on being able to eat tarts and quiches that have the same creamy texture. But this one, absolutely delicious, creamy, hearty, full of flavour! It will be a regular in our kitchen from now on!
I am so so so so happy to hear this, Ella!
I had the exact same concerns when I went vegan, then a few months later I ate an awesome quiche in a vegan restaurant and I was so excited that it’s possible to make such creamy tarts in a vegan way. Right away I knew it’s something I have to make at home too. Took a few tries until I found the combo of beans and cashews, but now it’s finally a regular in our kitchen too 😉
Should the can of beans be drained, or do I put the liquid into the mix? This sounds lovely, and I want to make sure I do it right. Thanks.
Hi Darla,
the beans should be drained and rinsed, I don’t use the liquid in the mix (it would make the filling too wet).
Let me know if you made this and how you liked it 🙂
Oh my gosh. What a pretty and delicious looking tart Evi. I love artichoke so I can tell I am gonna love this. And that creamy base sounds incredible. Loved it, Evi.
Thanks, Anu 🙂
Hey, im thinking about this for new years eve. Can i use any Other starch as well? Thanks
Hey Noni,
I have only tried the recipe with cornstarch, but I think it would work with any other starch too. I’ve made the tart with no starch too, that works as well, although it’s not that ‘hard’ that way.
I hope you’ll like it! Let me know how it turned out 😉
This may be a noob question but what is the ingredient “summer savory”?
Hi Shelly,
Summer savoury is a herb, that’s relatively popular here in Germany. If you don’t find fresh or dry summer savory where you live, you could simply use thyme, sage or any of your favourite herbs instead. Or you can also completely omit it 🙂
=^_^= thank you!
This looks so good! I’m hoping to make it for my boyfriend, for his birthday next week. If you have time and could help me with a few questions i’d appreciate it!
Would you happen to know how much artichokes you used? I have a large Costco sized jar. So, i’m not too sure how much is in a can. Also, just to be sure you drained the artichokes, right?
Also, to be sure, for mustard you mean normal wet yellow mustard?
Last thing and i’ll stop bugging :). If I used dried thyme instead of Summer Savory would I use a teaspoon instead? A tablespoon seems like a lot for thyme. I’m not aware of summer savory herb though.
Thank you very much!
Hi Kriss,
the artichoke cans I usually use contain about 5-7 artichokes, so if you use 10-15 pieces for this recipe it should be fine. You can always start with a little bit less, then press more into the cashew mixture at the end if you have more ‘space’.
And yes, you should always drain them. 🙂
For the mustard part I usually use regular yellow mustard, but a spicier or sweeter version can be tasty too.
If you don’t have summer savoury thyme is a great substitution! I personally like to use a lots of herbs (especially when fresh), but you can use less. Maybe start with a 1/2 teaspoon of dried thyme and try how you like it. It’s always easier to add more than to take away 😉
I hope I could help and I especially hope you will like the recipe! Feel free to write me if you have any further questions 🙂
Thank you so much for taking the time to help! I really appreciate it! I can’t wait to make it!
I don’t remember how I happened upon your blog but now i’m going to go looking around to see what other yumminess I can find.
Thanks again! 🙂
I hope you will enjoy my recipes, Kriss 🙂
I tried making your lovely recipe but it just didn’t turn out anything like your pictures. From the looks of it, I ended up with about double the bean mixture and had to pull it from the oven before it was done to prevent the puff pastry from burning. The flavors are spot on and I’ll attempt it another time but cut the mixture in half.
Hi Rebecca,
Thanks for your feedback! I’m so sorry to hear that the recipe didn’t work for you.
How much puff pastry did you use and what size was your canned bean? I’m wondering if different countries have different size of those things….The puff pastry I usually use is around 275 gram and the canned bean is the small one, which is about 400 gram with the liquid, so about 1-1,5 cups of cooked beans.
Anyways, I really hope next time it will work better, let me know how it turns out 🙂
Hello! I am Yvonne and I am from Holland. I was warming to make this recipe but it calls for summer savory and I have no idea what that is. Can you help me out? Thank you!
Hi Yvonne,
Summer savoury is a herb (one of my favourites), but you can totally omit it or use any other herb you like instead. I’d go with thyme, rosemary or basil here 😉
Let me know if you try the recipe and how you liked it!
Loved it on first make. But..I thought the mustard and or lemon was a little too much. The filling was a lil too sour and mustardy. (I used french’s yellow). Or maybe it was the nutritiinal yeast. Im going to make again with garbonzos instead of canelli and do a few adjustments with mystard/yeast/lemon flavors.
I’m happy to hear that!
I have to admit I’m a huge fan of anything lemony, so I usually use way to much of lemon juice in my recipes… 🙂
But feel free to adjust the amount of lemon juice and mustard here, it will work fine. You can also use vinegar instead of lemon juice, if you prefer that taste.
Have a great day!
This sounds amazing, but I’m allergic to cashews. Is there anything I can substitute?
Hi Susan, is it just cashews or all nuts and seeds? If only cashews, then you could simply use almonds, sunflower seeds or walnuts instead. Not the same taste or creaminess, but still good 😉
Otherwise you could also use silken tofu, I do it sometimes when I don’t have cashews. You might have to adjust the consistency a little bit (most likely you’ll need less water), but it works fine too.
I hope you’ll like the recipe! Let me know how it turned out!
Can I omit the nutritional yeast? Or substitute it with something else? I’m excited to try this!
Hi Chris,
Yes, you can omit the nutritional yeast here, although it won’t taste that ‘cheesy’ without it. Also, you might need to use a bit less water here, otherwise the filling can get too runny without the nutritional yeast.
I hope it will turn out great, let me know how you liked the recipe 🙂
I made this recipe twice in the past week– that’s how good it was!! I made it with chickpeas because I didn’t have cannellini, and it was fabulous.
Oh wow, I’m so happy to hear that! I’ll try your chickpea version next time, it’s such a great idea 🙂
I had forgotten that tomorrow is the first day if Great Lent, so I need to follow the strict fadt, no meat, no dairy, no oil, no wine and came upon this recipe. While I don’t have all the ingredients, I have artichoke hearts and kalamata olives, basil, onion and pita chips so will eat that with some pasta.
That sounds like a great combo! Good luck with the great lent, it’s always a good idea to avoid meat and dairy 😛
Thank you for the fantastic recipe! Hubby and I are new vegans and this will definitely be addd to the “ do again “ list. We did have some beautiful leeks that we caramelized and added. I noticed others have asked about the herb Savory that is not common in the US, we used Herbs de Provence which includes Savory and it was delicious. Again, thank you for the work that went into a such a great recipe!
Hi Denise,
I’m so happy to hear you liked the recipe! 🙂
Also, thanks for the tip with the summer savory! It’s a fairly common ingredient here, and I didn’t think of it that it’s probably not that common in the US. But Herbs de Provence must be lovely there too (just like the caramelized leeks).
Have a lovely day!
I thought it was okay but my husband didn’t like it at all.
Sorry to hear that, Karen 🙁
The amounts of spices in recipe, are they using fresh or dried?
Hi Judi, the amounts are for dried herbs here, but feel free to use fresh herbs, if you prefer 🙂
So this looks perfect. But I have a bitter hatred of peas. Do you think if I used capers instead it would be too salty? I also hate beans haha. Any other suggestions on veggies I could sub in?
Can’t wait to make this!
Hi Kirsty,
You can totally omit the peas here, and use capers (or any veggies you like) instead. I make this recipe fairly often and use all sort of veggies as a filling.
Regarding the beans – actually you don’t really taste the beans in the recipe, it only gives a lovely, creamy base here. However if you absolutely hate beans, you could try using more cashews or a firm silken tofu instead. You might need to experiment a bit though and adjust the consistency then, adding more starch or less water, depending on what you use.
Let me know if you try the recipe and how you liked it.
Good morning, I made this tart for my daughter for Easter dinner this past weekend. She loved it!! I loved it and about 4 others at dinner who are not vegan all loved it!!
It was very easy to prepare and so flavourful.
I haven’t seen summer savory in a recipe since my mom had cooked with it. We opted not to add the peas ( not fans)
And instead used garlic stuffed kalamata olives.
Sydneys only disappointment, too many people liked it so she didn’t get to take as much home as she’d like too 😉
We will make this again!!
Wow, I’m so happy to hear that you all liked the recipe!
Those garlic stuffed olives sound like an amazing addition, have to try it next time. Thanks for the inspo! 🙂
Hello! Just stopped by to say THANK YOU for this incredible recipe! I have made it several times and love it .
Quick question – I will be making it again this weekend for some very picky eaters who have requested no olives or artichokes. To me, these (especially the briny-ness of the olives) are where a lot of the flavor comes from. Do you think subbing broccoli and/or peppers would work? I know my guests like those particular veggies but I feel like they may be a bit “blah.” Open to other suggestions as well!
Hi Nicole,
I’m so happy to hear you like the recipe 🙂
Picky eaters – always a difficult question. I made this recipe several times with different fillings and they were all delicious. Artichokes and olives are my absolute favorites, but I can say other veggies work well too. Broccoli and peppers are great, and you can also try zucchini, tomatoes or cherry tomatoes, carrots, aubergine, asparagus, cauliflower, etc…to make the veggies more flavorful you could also roast or grill them, before adding to the tart.
BTW my ultimate solution for picky eaters is to make this tart in individual servings. You can use small ramekins or a muffin tin for single portions, then have a lot of different filling options. That way they can all choose what they like (and you can freeze the rest). They might even end up trying the artichoke and olive version 😀
Just make sure you adjust the baking time if you use smaller ramekins.
I hope my answer helped a bit, let me know what filling you came up with at the end 😉
I made this for New Years Eve tonight. It was wonderful!!! Kalamata olives and artichoke hearts are some of our favorites.
Happy 2019!
So nice to hear you liked it, olives and artichokes are some of my favs too 😉
Happy New Year!
Hi, This looks amazing. What is summer savory? Thanks!
Hi Barb,
Summer savory is an herb, it is relatively popular here, in Germany. If you don’t find fresh or dry summer savory where you live, thyme is probably the best alternative, but you can also just omit it, or use any other herb of your choice (such as rosemary, basil, etc.).
Let me know if you try the recipe and how you liked it! 😉
This sounds like the dreaaam! Cannot wait to make! Thank you x
It’s seriously good 😛
Let me know if you try it, I really hope you’ll like the recipe!
Hi, what is the “Summer Savory” ingredient listed? I don’t actually know what that is. Is it a spice/herb blend?
Hi Maggie,
Summer savory is an herb, that is relatively known in Europe. If you can’t find fresh or dry summer savory where you live, you could simply use rosemary, thyme, sage or any of your favorite herbs instead. Or just omit it 😉
Are the beans drained or undrained?
They are drained.
You can keep the beans undrained if you like, but then make sure to use less water or plant milk 🙂
Back in the bad old days when we were a carnivorous family we had a special pie for Boxing Day, Easter and any big celebration. Well I tried this recipe for Boxing Day a few years ago and it was an instant success and now adorns any celebration. We don’t call it Olive and Artichoke Tart, in our family it is reverently called “The Pie”.
Thank you for sharing your wonderful recipes.
Oh wow, “The Pie”, that’s a really big compliment!
I’m so glad your family likes this recipe, it’s one of my personal favorites too 🙂
Not a fan of this recipe. Probably among the worst tasting recipes I have ever come across.
I’m sorry to hear that. Could you tell me what you didn’t like on this recipe?
Loved this! I made a few changes swapping one can of artichokes for hearts of palm, but that was a mistake as they are less flavorful, will use all artichokes like recipe calls for next time. I also added some cut up grilled asparagus and some vegan (Violife) feta cheese. Really loved this and how easy it was to make. Will definitely make it again and keep playing around with the ingredients, cuz that’s what I do, haha. Thanks for recipe!
I’m really glad you liked this, Charlene. Asparagus and vegan feta sound like super delicious additions, yum!
Can you make this recipe ahead, or freeze it?
Hi Karen,
You can prepare the filling a few days ahead, then pour it onto the pastry and bake when ready to serve (if you prefer it fresh and warm). Another option is that this tart or quiche can be baked, and then it keeps well in the fridge for 3-5 days.
I’ve never tried freezing this before, but I imagine it should work as well. Let me know if you experiment with freezing and how it worked 🙂
Made this quiche today and liked it (so did my non-vegan mum) but i wondered if you had any recommendations for specific other veggies that worked well – i know you said in the comments above that any vegies work, but I’d love to know which 2 or 3 flavours worked best (for an alternative to the artichoke and olive version). Thanks for the recipe!!
Hi Emma,
To be honest I usually go for whatever is seasonal or in my fridge.
Now in the fall/winter time I really enjoy things like pumpkin and winter squash with red onions and lots of herbs like sage, thyme, or rosemary. A mix of different mushrooms with kale or cabbage is another favorite. Root veggies like parsnip, beet, and carrots work also great together.
For spring time I love this recipe with asparagus. Especially with green peas. Or with spring greens and baby carrots.
And for summer time I love using lots of tomatoes (a variety of fresh, colorful ones cut into different shapes + sun-dried tomatoes) and basil. Eggplant and zucchini is another summer favorite. Roasted corn, bell pepper, zucchini, and tomatoes are lovely together too.
And of course anything frozen is great too (best to thaw first sometimes). I really like green peas and broccoli, or spinach and dill.
Let me know if you try any of these versions too 😉