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
- 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!
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