Name: Rich Chocolatey Vegetable Tarts
Prep time: 30 min
Cook time: 27 min
Total time: 57 min
Ingredients: 1 cup sliced mushrooms; ½ cup thinly sliced onion; 2 minced garlic cloves, or to taste; 1 teaspoon tamari, or to taste; ¼ cup minced, fresh chives; 1 batch Do-It-Yourself Cocoa Piecrust, using half the sugar and 1/2 teaspoon garlic powder (recipe below); 2 cups sliced artichoke hearts; Juice of 1 lemon (optional); ½ teaspoon salt; 12 basil leaves (more if they are small); 1 cup sliced tomatoes, or 12 thin slices, drained to remove excess water; 3-4 ounces chopped bittersweet or unsweetened chocolate; 1 tablespoon olive oil; 2 tablespoons sugar; ¼ cup sweetened or unsweetened cocoa powder; 1 ¼ cups sifted unbleached white flour; ¼ teaspoon salt; ½ cup cold vegan margarine (or oil: coconut oil works well; use slightly less than ½ cup); 3-4 tablespoons cold water

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How this works

Rich Chocolatey Vegetable Tarts

Each vegetable works well with chocolate by itself, but when used all together, this recipe is to die for.

Prep Time: 30

Cook Time: 27

Total Time: 57

Course: Dessert

Keyword: cocoa crust, pie crust, tarts, vegetable tarts

Servings:

Author: Joshua Ploeg

Ingredients

1 cup sliced mushrooms
½ cup thinly sliced onion
2 minced garlic cloves, or to taste
1 teaspoon tamari, or to taste
¼ cup minced, fresh chives
1 batch Do-It-Yourself Cocoa Piecrust, using half the sugar and 1/2 teaspoon garlic powder (recipe below)
2 cups sliced artichoke hearts
Juice of 1 lemon (optional)
½ teaspoon salt
12 basil leaves (more if they are small)
1 cup sliced tomatoes, or 12 thin slices, drained to remove excess water
3-4 ounces chopped bittersweet or unsweetened chocolate
1 tablespoon olive oil

Crust:

2 tablespoons sugar
¼ cup sweetened or unsweetened cocoa powder
1 ¼ cups sifted unbleached white flour
¼ teaspoon salt
½ cup cold vegan margarine (or oil: coconut oil works well; use slightly less than ½ cup)
3-4 tablespoons cold water

Instructions

Preheat oven to 425˚. Lightly grease a 12-cup muffin tin.
Mix mushrooms, onion, garlic, tamari and chives together in a bowl. Set aside.
Divide the dough into 12 little balls, roll out into thin crusts (⅛- to ¼-inch thick) on a floured board, and press into the muffin tin. In each crust, place an equal portion of artichoke, followed by an equal portion of mushroom mixture on top. Sprinkle with a little lemon juice if you wish, and salt. Next add a basil leaf, then a tomato slice, and finish with chocolate pieces and a sprinkle of olive oil.
Bake for 12 minutes, reduce temperature to 375˚, and cook for 15 minutes more, or until the crust is done to your liking.

Crust:

Preheat oven to 425˚.
Mix the sugar, cocoa powder, flour and salt in a bowl. Cut in margarine until the mixture resembles coarse crumbs.
Mix water in by the tablespoon until you can form a malleable ball.
Roll out the dough to fit lightly greased pie pans, and press in gently. Prick here and there with a fork; then add filling.

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Rich Chocolatey Vegetable Tarts

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