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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 8
-
Ready in
2
hours
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 33g
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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
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Use the pastry to line a 22-23cm diameter, 3-4cm deep, loose-bottomed fluted tart tin, leaving some overhang
- Transfer to a baking tray, then prick the base with a fork
- Line with baking paper and baking beans, then bake for 25 mins, until the edges are golden
- Remove the paper and beans and cook for 10-15 mins, until the base is light golden
- Trim and discard the overhanging pastry
- While the pastry is cooking, mix the olive oil, maple syrup, vinegar, garlic and chilli flakes in a large bowl
- Use a vegetable peeler to cut long strips from the carrots, courgettes and aubergines
- Add them to the bowl, season and toss together
- Put the sweet potato in a saucepan of cold water and bring to the boil
- Cook for 10-12 mins, until tender
- Drain, then mash until smooth
- Stir in the spring onion and season, then spread into the pastry case
- 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
- Spoon over any leftover oil mixture and bake for 1 hour, until the veg is tender
- Leave to rest for at least 10 mins before serving
