Gluten-free Aubergine and Walnut Tart
This gluten-free aubergine and walnut tart pairs silky steamed aubergine with toasted walnuts and vegan cheese on a gram flour base. The TM7 grinds the walnuts, chops the aromatics and prepares the batter with consistent results. A show-stopping vegetarian centrepiece that is both gluten-free and vegan-friendly.
About this recipe
Gluten-free aubergine and walnut tart Thermomix TM7 brings together nutty walnuts, melting aubergine and grated vegan cheese in one impressive bake. If you have been searching for gluten-free tart recipes that do not compromise on texture, this all-in-one kitchen machine does the heavy lifting: the walnuts are ground to a coarse crumb for extra body, the gram flour batter is whisked into a silky, lump-free pour, and the onion and garlic are chopped finely enough to melt into the filling. The result is a crisp-edged tart with a tender, savoury centre, perfect as a vegetarian main course for a leisurely weekend lunch or a stylish starter at a dinner party. Sweet honey balances the earthiness of the walnut oil, while steamed aubergine keeps the texture light rather than greasy. Whether you cook gluten-free by necessity or choice, this recipe proves that free-from baking can be every bit as rewarding as the classic version.
Preparation tips
- Salt the aubergine slices lightly and leave them in a colander before cooking so they release their bitter juices and absorb less walnut oil during baking.
- Brush the gram flour batter evenly into the tart tin straight after mixing, as gram flour thickens quickly when it rests and becomes harder to spread smoothly.
- Swap the honey for agave syrup if you want a fully vegan tart, and toast the walnut halves briefly in a dry pan beforehand to deepen their flavour before topping.
- Grate the vegan cheese from a chilled block rather than using pre-grated bags, as freshly grated cheese melts more evenly over the aubergine layers.
Recipe variations
- Fully vegan version: replace the honey with maple syrup and choose a matured vegan cheese for a sharper note; the walnut oil and gram flour already keep the tart completely plant-based and dairy-free.
- Autumn festive variation: add thin slices of pear between the aubergine layers and finish with fresh thyme and a few extra toasted walnut halves for an elegant seasonal starter.
Thermomix TM7 Benefits
- Grinding the walnut halves to a coarse crumb in seconds gives the tart base extra nutty body without a food processor
- Weighing the gram flour and water directly in the mixing bowl guarantees a lump-free batter with exactly the right consistency
- Chopping the onion and garlic clove uniformly means the aromatics melt invisibly into the aubergine filling while it bakes
- Steaming the aubergines gently in the Varoma keeps them tender and prevents them from absorbing too much walnut oil
- Mixing the batter with honey and sea salt into a silky pourable consistency ensures the tart sets evenly without cracks
Ingredients
- gram flour
- water
- walnut oil
- garlic clove
- onion
- fine sea salt
- walnut halves
- aubergines
- vegan cheese, grated
- honey