This is Spiral Vegetable Tart is perfect recipe for a special occasion, to impress your partner or guests at a dinner party! It would be perfect for Valentine’s Day which is just a couple of weeks away!
I’d seen a few Spiral Vegetable tarts around, so I thought I’d give one a go myself. There’s quite a bit of time involved in preparing one of these, but it’s definitely worth the trouble!
I didn’t pre-cook the vegetables before I made this, so it had to cook for a really long time. I reckon you could cut down the cooking time by par-boiling the vegetables first, steaming them, or even lightly frying them. But then you’d need to let them cool down, so it could actually be the same amount of time that you would use to make the recipe! I think the trick is you need to slice the vegetables as thinly as possible. The best way to do this is with a mandolin.
I made caramelized onions to go on the bottom of this tart, beacause I thought it would give it a really nice flavour – and I was right, it really was the highlight of the dish in my opinion!
I like salting my eggplant to remove the bitterness from it. After I sliced it thinly, I added 1/2 to 1 tsp of salt and let it sit for 30 to 60 minutes to let it sweat. Then I rinse it, dry it with paper towel and it’s good to go.
We made a really nice cashew cheesy dip to go with this (and some epic potatoes, which I need to recreate and post!). Our Baked Cashew Cheese in our last blog post would be really good crumbled over this before baking!! It would also go really well with our Turmeric Chips and/or a lovely salad.
We brushed with some olive oil and thyme before baking which gives it a really nice finish.
Use a sharp knife to cut this with! It’s quite delicate and you want to keep the shape intact for visual appeal when you’re eating it.
Impress your loved ones by taking the time to make them this Spiral Vegetable Tart! Full of flavour and so visually appealing - everyone will love this amazing recipe!
- 1 sheet of vegan puff pastry
- 1 1/2 - 2 red onions sliced
- 1 Tbsp coconut sugar
- 1 Tbsp balsamic vinegar
- 1/2 medium eggplant
- 1/4 tsp salt
- 1 medium zuchinni
- 1/2 medium sweet potato
- 1/4 small butternut pumpkin
- 2 Tbsp olive oil
- 1 tsp fresh or dried thyme
Salt the eggplant by slicing it thinly and sprinkling the salt on top. Let it sweat for around 20 minutes and then rinse and pat dry.
Then you'll need to caramelize the onions. In a fry pan add a little water or oil and add your onions on low heat and let cook for around 20 minutes, stirring occasionally, being careful not to burn. They will caramelize and soften nicely. Then stir through the coconut sugar and balsamic vinegar and cook for a further few minutes.
Pre heat your oven to 180℃
While the onions are cooking, you can pre bake the pastry and prepare the vegetables. Spray a 20cm tin with cooking spray or coconut oil. Press the pastry into the tin, making sure it's all the way up to the edges and cutting off the excess (you may need to use some of the excess to press into gaps showing in the pastry). Blind bake the pastry for around 10 minutes.
Slice the remaining vegetables as thinly as possible (this is best done with a mandolin). After the pastry has blind baked, let cool slightly and then spread the caramelized onion on the bottom. Arrange the vegetables in circles working from the rim inwards. I alternate the vegetables to give it a nice even colour!
Mix the olive oil and thyme and brush over the tart, then bake in the oven for 1 hour, until vegetables are soft. This may take longer if the vegetables are sliced thicker, but you don't want to burn the pastry, so if it takes longer then cover with alfoil and keep cooking until vegetables are soft.
Best served with roast potatoes or salad.