Summer veggie spiral tart

  • 1/2cup almond meal
  • 2tbsp chia seeds + 6tbsp warm water, mix together and set aside for 15minutes to form a ‘chia egg’
  • 3/4cup rolled oats
  • 1/4cup oat bran
  • Salt and pepper to taste
  • 1tsp dried herbs (basil, oregano,rosemary etc)
  • 1-2tbsp coconut oil, for brushing
  • 300g silken tofu
  • 1/4cup steamed pumpkin
  • 1/4cup semi dried tomatoes
  • 3 cloves of garlic
  • Pinch of dried herbs
  • 1tbsp lemon juice
  • Salt and pepper to taste
Topping (may have excess leftover):
  • 1 zucchini
  • 1 eggplant
  • 1/2 white sweet potato
  • 2 carrots
For the base:
  • Preheat oven to 180°C
  • Grease a pie tin with coconut oil
  • Blend all ingredients in a blender or food processor until a dough is formed
  • Spread the dough evenly into the bottom and sides of the pie tin, brush with coconut oil, and bake for 20 minutes or until crispy. In the meantime, make the filling
For the filling:
  • Blend all filling ingredients until smooth
  • Allow crust to cool for five minutes before spreading evenly over filling (there may be some leftover)
  • Using a potato peeler, peel the topping vegetables into thin strips and trim them to desired width (I cut them to about 2cm)
  • Roll up the first vegetable strip, place in the centre of the tart and press down into the filling
  • Wrap the rest of the vegetables around the first one until the tart is full
  • Brush the top of the tart with coconut oil and bake for another 20minutes
  • Cut into slices and serve


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