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Spiral Vegetable Tart


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5 from 1 review

  • Total Time: 1 hour 10 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1 packet vegan puff pastry (sheet)
  • 1 large zucchini
  • 4 large carrots
  • 1 small eggplant
  • 2/3 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


Instructions

  1. Preheat oven to 180°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for about 40 minutes (or an hour if you use a bigger dish). Enjoy!

Notes

Brush the tarts with olive oil before baking, if you want to make them more crispy.

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Category: Main
  • Cuisine: Vegan