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!
SERVES 4–6
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
HOW TO MAKE
Preparation:
- Preheat oven to 180°C
- Clean work surface dusted liberally with flour
- Rolling pin (or use a clean, dry wine bottle)
- Large bowl filled with water
- 20–22cm tart tin
Instructions:
- Unravel the pastry and roll it out on the floured work surface until it’s roughly 5mm thick
- Drape it over the rolling pin and lift it into the tin
- Gently press the pastry into the edges of the tin with your fingers to line the base and sides
- Use a knife to cut off the excess at the top of the tin
- Spoon the passata on to the base and spread it out evenly with the back of the spoon
- Sprinkle over the chilli flakes
- Pick the basil leaves from the bunch and arrange them in an even layer all over the base
- Drizzle over the balsamic glaze and set aside
- Trim the ends from the aubergines, carrots and courgettes and slice the aubergine in half lengthways
- 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)
- Remove and pat dry with kitchen paper
- Take 1 ribbon of each of the vegetables and lay them on top of one another, first courgette, then carrot, then aubergine
- Roll them up into a tight spiral to resemble a rose | Place the spiral in the middle of the tart
- Start spiralling the ribbons tightly from the central rose all the way out to the edges, rotating from courgette, to carrot, to aubergine
- Once the tart is completely full of vegetables, season with salt and pepper and drizzle with the oil
- Put the tray in the preheated oven and bake for 40 minutes
- Test and if you prefer softer vegetables, cover with foil and bake for further 15–20 minutes
- Take the tin out of the oven and slide the tart out of the tin
- 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
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