Savory Vegan Goat Cheese, Sweet Potato, and Hazelnut Holiday Tart

Step 1

Preheat the oven to 350F and place one rack in the center of the oven and another rack several inches above it. Line a large baking tray with parchment paper.

Step 2

Drizzle the sweet potato rounds with the olive oil, season with salt and pepper, and toss to coat. Spread the rounds out in a single layer across the lined baking tray.

Step 3

Bake on the top rack for 20 to 25 minutes, or until tender and light golden.

Step 4

Meanwhile, get to work on the crust. In a small mixing bowl, whisk together the ground flaxseed and water. Set aside for 5 minutes to thicken.

Step 5

Lightly grease a rectangular tart pan (8 x 11 1/with olive oil.

Step 6

In a large mixing bowl, whisk together the hazelnut meal, oat flour, sea salt, and garlic powder. Add the flaxseed mixture, olive oil, and cashewmilk, and stir until combined. The dough will be damp, in large crumbles, and should hold together when pressed between your fingers.

Step 7

Transfer the dough to the prepared tart pan and use your fingers to press evenly into the bottom of the pan and up the sides. At first it will seem like there isn't enough dough, but just keep working it into an even layer. Use a fork to poke several holes across the surface to vent while baking.

Step 8

Bake on the center rack for 20 to 24 minutes, or until the crust is light golden and feels firm to the touch. Let cool. Leave the oven on.

Step 9

Add the cashews, plant-based milk, apple cider vinegar, lemon juice, and sea salt to a food processor. Process for 4 to 6 minutes, or until completely smooth, stopping to scrape down the sides as needed.

Step 10

Stir in the shallot and thyme. Season to taste with black pepper and more sea salt (I usually add another 1/4 teaspoon).

Step 11

Spread the cheese into the cooled crust. Arrange the sweet potato rounds in rows, allowing their edges to overlap.

Step 12

Bake for another 15 minutes, or until the cheese just begins to develop a crust.

Step 13

Garnish with the hazelnuts, pomegranate seeds, and thyme (if using). Slice and serve. Refrigerate leftovers.