These beautiful vegan spiral vegetable tarts are perfect as little individual Christmas main dishes. They look so exciting and cute, there is nothing not to love about these tarts. They are super tasty and just so much fun to make. The spiral pattern makes them captivating and totally unique, though they are surprisingly simple and easy to prepare. You can customise them as you want, just use your favourite seasonal veggies and herbs.
I am sure many of you have seen those pretty apple roses and spiral vegetable tarts all around the internet. They always make me so excited, probably because savoury pies are my favourites. Especially if they look so fascinating and simply charming. I think these tarts are just everything I can wish for, especially near to Christmas. Oh, I can’t wait to put these tarts on our Christmas table! So cool! I hope these tarts make you excited too 🙂
The best part is that you can totally experiment with this tart. I used puff pastry as a base, but you can use any of your favourite pie base for this recipe. Use buckwheat or brown rice flour for a gluten-free version or a nut based one for a lovely earthy taste. Instead of cashew creme you can use a soy or nut cream cheese, soy yogurt, silken tofu or any nut butter you like. You can also add extra cheese, I like to use this vegan parmesan or this grateable walnut cheese for example. And as a filling you can try beetroot, pumpkin, purple carrot, apple, parsnip, sweet potato, celery and daikon. You should really play around with this recipe, there are endless exciting flavour, texture and colour combinations.
- 1 packet vegan puff pastry (sheet)
- 1 large zucchini
- 4 large carrots
- 1 small eggplant
- ⅔ cup of cashews, preferably soaked
- 2 tbsp nutritional yeast
- 1 tbsp mustard
- 1 tsp lemon juice
- 4 cloves of garlic
- 2 tbsp chopped fresh herbs (I used sage, rosemary and thyme)
- salt, pepper
- Preheat oven to 180°C.
- Cut puff pastry into 4 squares and press them into your baking forms. I used 4 small ramekins, but you can use one large dish. Prick pastry with a fork a few times.
- Add cashews, nutritional yeast, mustard, lemon juice, garlic, salt and pepper to a food processor and blend until completely smooth. Spread the mixture evenly over the bottom of pies.
- Using a mandolin or vegetable peeler cut carrots, halved zucchini and halved aubergine into long and thin strips. For a pretty result cut vegetable slices into similar height.
- Roll a slice of veggie into a tight spiral and place in the center of the tart. Wrap that in a slice of an other veggie and then with the third type. Continue to wrap in a spiral, until reaching the edge of the dish. Don't forget to alternate your vegetables.
- Bake for about 40 minutes (or an hour if you use a bigger dish). Enjoy!