Veggie Rose Tart

What a piece of art! This dish is not only extremely beautiful, but at the same time unbelievably delicious! Now with Easter around the corner, this is just the perfect tart for a nice Easter brunch with the family and friends. It’s so pretty and tasty! The base is deliciously crunchy, the filling super creamy (with a touch of cheezy flavour) and together with the fresh veggies on top, it makes the perfect dish! It’s great if you want to impress with your cooking skills at a brunch or family reunion ;-)! You can easily adjust the spices/ garlic according to you taste. Also the veggies are easily substitutable, in case you prefer others…

The original recipe for this work of art was developed by the wonderful Melina from aboutthatfood (make sure to check out her website as you’ll find a range of more amazing recipes) – I adjusted the recipe a bit according to my personal taste.

Veggie Rose Tart

 

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Prep time

45 mins

Cook time

35 mins

Total time

1 hour 20 mins

 

24cm spring form

Author: The Tasty K

Recipe type: Main

Ingredients

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

Instructions

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.

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