This dish will test your arrangement skills (plus your patience!), but it’s worth it for the photo-worthy result. This healthy tart is full of freshly roasted veggies with an ever-so-slightly spicy tomato base. It’s best to use a peeler to get the optimum thickness and make sure the height of the veggie strips is consistent for a nice, even tart

Video via BOSH!


320g ready-rolled dairy-free

shortcrust pastry

flour, for dusting

80g passata

½–1 tsp chilli flakes

30g fresh basil

1 tbsp balsamic glaze

3 aubergines

4 large carrots

3 courgettes

2 tbsp olive oil

salt and black pepper



  1. Preheat oven to 180°C
  2. Clean work surface dusted liberally with flour
  3. Rolling pin (or use a clean, dry wine bottle)
  4. Large bowl filled with water
  5. 20–22cm tart tin


  1. Unravel the pastry and roll it out on the floured work surface until it’s roughly 5mm thick
  2. Drape it over the rolling pin and lift it into the tin
  3. Gently press the pastry into the edges of the tin with your fingers to line the base and sides
  4. Use a knife to cut off the excess at the top of the tin
  5. Spoon the passata on to the base and spread it out evenly with the back of the spoon
  6. Sprinkle over the chilli flakes
  7. Pick the basil leaves from the bunch and arrange them in an even layer all over the base
  8. Drizzle over the balsamic glaze and set aside
  9. Trim the ends from the aubergines, carrots and courgettes and slice the aubergine in half lengthways
  10. Use a vegetable peeler to slice each into thin ribbons and put them into the bowl filled with water to soak for about 3 minutes (this makes them more supple and easier to shape)
  11. Remove and pat dry with kitchen paper
  12. Take 1 ribbon of each of the vegetables and lay them on top of one another, first courgette, then carrot, then aubergine
  13. Roll them up into a tight spiral to resemble a rose | Place the spiral in the middle of the tart
  14. Start spiralling the ribbons tightly from the central rose all the way out to the edges, rotating from courgette, to carrot, to aubergine
  15. Once the tart is completely full of vegetables, season with salt and pepper and drizzle with the oil
  16. Put the tray in the preheated oven and bake for 40 minutes
  17. Test and if you prefer softer vegetables, cover with foil and bake for further 15–20 minutes
  18. Take the tin out of the oven and slide the tart out of the tin
  19. Bring your work of art to the table so that everyone can take a photo, then carefully cut into slices with a VERY sharp knife



BOSH! is showing the world just how easy it can be to eat plants. Their inventive food creations reached more than half a billion people in just their first year. For more information, visit


BOSH! by Ian Theasby and Henry Firth is out now published by HQ, HarperCollins in hardback and ebook. Check it out here.

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