Veggie Rose Tart
Prep time
Cook time
Total time
24cm spring form
Recipe type: Main
For the base layer:
  • 2 Tbsp flaxseeds + 6 Tbsp warm water
  • ½ cup sunflower seeds
  • 1 cup oatmeal
  • ⅛ cup water
  • herbs (basil & oregano)
  • salt & pepper
  • coconut oil for greasing
For the filling:
  • 350gr silken tofu (firm)
  • 2 cloves of garlic
  • ¼ cup sun dried tomatoes
  • 2 Tbsp nutritional yeast
  • juice of half a lemon
  • ⅛ cup rice milk
  • ⅛ cup parsley
For the topping:
  • 1 medium sized zucchini
  • 3 carrots
  • 1 celeriac
  • 1 beetroot
  • 1-2 Tbsp olive oil
  1. Preheat the oven to 175°C.
  2. Create 2 flax 'eggs' by mixing the flax meal with the warm water. Set aside for 10 minutes.
  3. Place all the ingredients for the base layer in a blender and mix until combined (you should get a crumbly dough).
  4. Grease a springform with coconut oil (or any other oil) and spread out the dough evenly on the bottom and the sides.
  5. Put the springform in the oven and bake at 175°C for about 15 minutes.
  6. In the meantime, place all the ingredients for the filling in the blender and mix until smooth.
  7. Cut the veggies into thin wide stripes (about 1.5 cm long - i used a potato peeler and cut them into the desired with).
  8. When the crust is ready, let it cool down a bit and spread the filling evenly on top.
  9. Preheat the oven to 190°C and assemble the veggies.
  10. Roll up the first strip of your vegetable, place it in the centre of the tart and press it down. Wrap the other vegetable strips around it, pressing down, and continue until the whole tart is filled up.
  11. Brush with some olive oil and let bake for about 15-20 minutes.
Recipe by The Tasty K at