With its stunning spiral of vegetables, this Vegetable Spiral Tart recipe makes a show-stopping centre piece for any autumn spread.
The method isn’t as complicated as you might think, and with the right combination of a vegetable peeler and mandolin to adjust to each vegetable you can achieve thin strips of colourful veg which top a tofu and hummus filling, all encased in a and seed crust.
Delicious served warm from the oven with a salad.
For the crust
- 200 g quinoa
- 30 g pumpkin seeds
- 30 g sunflower seeds
- salt pinch
- 3 tbsp butter or coconut oil
- 4 tbsp water
For the filling
- 2 courgettes (if you can get them go for one green and one yellow for even more contrast)
- 2 aubergines
- 3 carrots
- 375 g tofu silken
- 100 g hummus
- 1 tbsp salt
- 1 tbsp pepper
- 0.5 tbsp smoked paprika
- 0.5 tbsp nutmeg
- 0.5 tbsp chilli flakes
- Preheat oven to 180°C/350°F.
- Peel long thin strips from both courgettes, aubergine and carrots. When slicing try to make all the veg the same width if possible, halving some lengthwise if needed. Season each slice with salt and pepper and set them aside while you do the crust.
- To make the crust, put the quinoa and seeds in a food processor and blend into a fine flour. Transfer to a bowl, stir in the salt and rub in the coconut oil or butter with your hands until you get a breadcrumb consistency.
- Add the water a little at a time and keep working together with your hands until a dough forms. Press the dough evenly across the base and up the sides of a tart tin with a removable base. Bake for 10 minutes then remove from the oven and leave to cool while you make the filling. Keep the oven on!
- To prepare tofu filling, add drained tofu to a food processor with hummus, paprika, chilli flakes, nutmeg and salt and pepper. Blitz together until completely combined.
- Pour the tofu mixture into the base of the pastry case and spread right to the edges in an even layer, covering the bottom.
- On a separate flat chopping board or tray, arrange vegetable slices in a spiral, alternating the colours. The best method is to start is by rolling up a strip of courgette into a spiral. Hold on to it, and then add a layer of aubergine, then carrot, then courgette and continuing to alternate the vegetables in the same order.
- Carefully transfer the vegetable spiral into the pan, tucking any loose ends in. Continue to add vegetables until the spiral is almost as large as the tart pan. Brush top of tart with olive oil and bake for 30 minutes, watching to make sure the vegetables don’t catch and burn.
- Serve warm and use a sharp knife to slice.