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Rustic peach tart {vegan recipe}

Preparazione 15 min
Cottura 25 min
Tempo totale 40 min
Porzioni 4


For the crust

  • 100 g flour whole wheat
  • 25 g flour hemp or buckwheat
  • 50 ml water
  • 45 g vegetable shortening cold
  • 1 pinch bicarbonate
  • 1 pinch salt

For the filling

  • 3 peaches (small, or 2 large) organic
  • 1 tbs brown sugar
  • 1 tbs seeds *


  • Turn the oven to 360°F. Combine the flours in a bowl with bicarbonate and salt. Add the vegetable spread cut into pieces and knead using your fingertips until you get a sandy mixture. Add water and knead just as long as you get a smooth dough, then let it cool in the freezer.
  • Wash the peaches, cut them into thin slices and set aside.
  • Roll out the dough about 1/8-inch-thick and transfer it to a baking sheet or mat. You can previously divide it into 4 to prepare individual mini tarts, if you like.
  • Arrange the peach slices in an overlapping pattern and single layer in the center of the dough, fold the edge on the peaches. Sprinkle with brown sugar and seed mix.
  • Bake the rustic peach tart from 25 (individual) to 30 minutes (large one). Let it cool down on a wire rack before serving.


The rustic peach tart keeps well in the fridge up to 4 days.
* I used a pumpkin, sunflower, cacao nib and dried ginger mix.