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Spiral Vegetable Tart

Spiral Vegetable Tart

By Sara Matthews
sarabynature.com 

Serves 8

INGREDIENTS

For the Crust
85g mix of sunflower and pumpkin seeds – Place in a blender and blitz until finely chopped and resemble chunky ground almonds
2 flaxseeds eggs (2tbsp of flaxseeds mixed with 6tbsp of water and left to one side to set slightly)
130g of certified gluten free oats
2tbsp of water
1½tbsp of chopped fresh sage or 3tsp of dried sage
2tsp of dried onion granules
salt and pepper to taste
1tbsp of lemon juice

For the Filling
350g of silken firm tofu, drained
2 cloves garlic, crushed
1tbsp of tomato purée

100g of drained, chopped sundried tomatoes
2tbsp of chopped parsley
2tbsp of dried nutritional yeast
1tbsp of lemon juice
2tbsp of plant milk – I used koko but any plant milk will work

For the Vegetable topping
1 large sweet potato, finely sliced into discs
2 red onions, finely sliced into discs
2 red apples, finely sliced across the core, if any pips in slices just carefully cut out
1 large beetroot, sliced into discs
1 large carrot, sliced into discs
about 10 green beans
spray oil or 1tbsp of rapeseed oil and brush to coat

Method
For the Crust
Preheat the oven to 175°C then line a pie dish with baking parchment or grease with a little coconut oil. Lining the dish makes it easier to remove when serving. I also use a deep loose bottomed dish for the same reason. Make your flaxseed eggs by combining the water and flax and set to one side. In a food processor, add your oats and pulse to make a chunky oatmeal then add all other crust ingredients apart from the flax eggs and blend until combined. You should have a crumbly mix, then add the flax eggs and pulse again. The crust mixture should come together more now. Transfer this mix to your prepared pie dish and, with the back of a spoon, spread and press down into dish, remembering to also coat the sides and leave no gaps
• Cook’s Tip: Have a cup of water beside you and dip your spoon into the water, this will stop the mixture from sticking to the spoon. Alternatively use your fingers.
Bake the crust in the oven for 15 minutes. Once cooked, remove and set to one side while you prepare vegetables by slicing and make filling. Turn oven up to 190°C to bake the completed tart

For the Filling
Place all the ingredients into the food processor and blitz until combined and smooth in texture. Taste then add salt and pepper if required. Transfer to the crust and smooth to coat the base. Starting from the outer edge layer your vegetables overlapping and at an angle alternating, for example sweet potato, onion, apple, sweet potato beetroot carrot then repeat. At this stage do not use the beans if you are using. Repeat this until you have gone all the way round the tart, once you get back to where you started tuck veg under so completing the spiral. Then make a line of alternating vegetables in the centre. Once this is complete add a few round the centre to fill in any gaps. At this stage if you have any gaps fill with any veg you have left. Then if you are using beans tuck them in randomly around the tart. Spray or coat with a little oil using a brush then bake for 20-25 minutes until vegetables have browned. Remove from the oven and allow to cool for 10 minutes before you cut and serve. Garnish with some fresh chopped parsley and sage. This tart also works well cold and will keep for about 3 days in the fridge

Recipe published in Feast, issue 16.

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