“Eat the rainbow” they say…well that’s what we’re going to do today! A colourful vegetable tart that’s delicious, satisfying and sort of the opposite of what most people think of when they hear the above saying. At least in my mind I tend to think of a raw salad. I mean, there’s nothing wrong with a raw salad, but sometimes I just feel like something a bit more comforting… Anyway, let’s get creating!
The tart base is simple and straight forward. All you need is flour, water and vegan butter. Nobody likes a dry tart, so for the sauce we’re going to use our much loved Vegan Basil-Ricotta Sauce. And the stars of the show are of course all the beautiful and delicious vegetables. Today we’re using carrots, zucchini, eggplant and baby patty pan squash (that’s the tiny yellow pumpkins).
This is a recipe that takes a little bit of time, but I promise you, it’s well worth the effort. You’ll end up with a tart than isnt’ only tasty but also looks stunning. If you can, use a mandolin to peel your vegetables (it’s a lot faster and more accurate), but if you don’t own this little wonder-machine, a regular vegetable peeler does the job too.
I hope you enjoy making and eating this dish and please don’t forget to tag us on Instagram @nothangryanymore. We’d love to see your creations.
Until next week,
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- 300 g white flour*
- 100 g cold vegan butter (e.g. nuttelex)
- 60 g cold water
- 1/2 tsp salt
- 1 serve Vegan Basil-Ricotta Sauce**
- 1 orange carrot
- 1 zucchini
- 1 eggplant
- 2 baby patty pan squash (can be substituted for 1 yellow carrot or 1 yellow zucchini)
- fresh basil leaves
- Starting with the base: add flour, butter and salt into a large bowl and start incorporating the butter and flour. You want to end up with a crumbly mixture, not a solid ball of dough.
- Now add cold water and kneed the mixture into a dough. As soon as the dough holds up by itself and isn’t crumbly anymore, stop kneeding. Wrap it in cling foil and let it rest in the fridge for 30 minutes.
- While the dough is resting, make the Vegan Basil-Ricotta Sauce. (The recipe for this is linked below.)
- After 30 minutes, preheat your oven to 180°C and grease your pie dish with some vegan butter and flour to make sure the tart doesn’t stick to it.
- Take the dough out of the fridge and lightly flour your surface and a rolling pin. Roll out the dough and once it’s big enough, transfer it into your pie dish.
- Add a sheet of baking paper and fill the dish up with dried chickpeas or beans. Then blind bake the tart crust for 20minutes.
- While the crust is blind baking, start prepping your vegetables.
- Wash all the vegetables and cut them into long, thin strips (or thin, round strips for the baby patty pan squash) with a mandolin. This also works with a conventional vegetable peeler, it might just take a little longer.
- Once the tart base is baked, take the pie dish out of the oven and remove the baking paper and dried chickpeas (which btw can be re-used).
- Add the Vegan Basil-Ricotta Sauce evenly and then start arranging the vegetables in a circle.Tip: Arrange vegetable strips on a chopping board until the circle is just small enough for you to transfer it to the actual tart.
- Transfer your small circle of vegetables to the tart and continue adding vegetable strips until the whole dish is filled.
- Bake the tart for 40 min at 180°C.
- Once the tart is baked, take it out of the oven, add some fresh basil leaves, cut yourself a piece and serve with some fresh salad or by itself. Enjoy!
** Recipe: Vegan Basil-Ricotta Sauce
** Find the recipe here: Vegan Basil-Ricotta Sauce