Vegan spiral tart

Vegan spiral tart

https://www.coop.co.uk/recipes/vegan-spiral-tart

Once you’ve prepped the veg, this vegan showstopper is easier than you think – give it a go for your next roast dinner

  • Feeds 8Feeds 8
  • Ready in 2 hours

Each serving contains

  • Energy
    16%
    1299kj 311kcal
  • Fat
    Med 25%
    17.5g
  • Saturates
    Med 30%
    5.9g
  • Sugar
    Low 10%
    8.8g
  • Salt
    Low 4%
    0.22g

% of adult’s reference intake | Carbohydrates per serving : 33g

Ingredients

  • 375g pack Co-op ready rolled shortcrust pastry
  • 2 tbsp Co-op olive oil
  • 1 tbsp maple syrup
  • 1 tbsp Co-op cider vinegar or white wine vinegar
  • 4 garlic cloves, finely crushed
  • 1 tsp chilli flakes
  • 2 carrots
  • 2 large Co-op British courgettes, halved lengthways
  • 2 aubergines, halved lengthways
  • 400g sweet potatoes, peeled and cut into 2cm chunks
  • 8 spring onions, finely sliced

Method

  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Use the pastry to line a 22-23cm diameter, 3-4cm deep, loose-bottomed fluted tart tin, leaving some overhang
  3. Transfer to a baking tray, then prick the base with a fork
  4. Line with baking paper and baking beans, then bake for 25 mins, until the edges are golden
  5. Remove the paper and beans and cook for 10-15 mins, until the base is light golden
  6. Trim and discard the overhanging pastry
  7. While the pastry is cooking, mix the olive oil, maple syrup, vinegar, garlic and chilli flakes in a large bowl
  8. Use a vegetable peeler to cut long strips from the carrots, courgettes and aubergines
  9. Add them to the bowl, season and toss together
  10. Put the sweet potato in a saucepan of cold water and bring to the boil
  11. Cook for 10-12 mins, until tender
  12. Drain, then mash until smooth
  13. Stir in the spring onion and season, then spread into the pastry case
  14. Starting from the centre of the tart, add alternating strips of veg in a spiral shape, working your way to the outside edge until the case is filled
  15. Spoon over any leftover oil mixture and bake for 1 hour, until the veg is tender
  16. Leave to rest for at least 10 mins before serving

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