I have been inspired lately by the beauty of Spiral Veggie Tarts - such as this one. But like everything else that I create in my kitchen, I had to put my own spin on it, creating a vegan version for my family using organic vegetables, gluten free pastry and himalayan pink salt.
This tart was such a show stopper for our vegan Christmas Day dinner - served with all the trimmings of course!
The original recipe suggests to use all raw vegetables and then baked to cook. I roasted the sliced veggies slightly first so they were softer to handle and to ensure they were evenly cooked. I wasn't so pedantic either about all the slices being even in size, it added texture. It was also easier to put together!
You can also play around with the base to make different combinations. Next time I make this I am going to use my raw cashew cheese on the base with fresh garlic and fresh herbs. Yum!
Please let me know if you make it and send me some pics as I would love to see them :)