Our vegan Spelt Puff Pastry as the base for
A colourful carrot & courgette tart
Spring is approaching and it's the perfect time to celebrate life! How about a festive vegetable tart for the occasion?
We opted for the colourful combination of carrots and courgettes. It takes a little time to cut the vegetable strips and arrange them as spirals, but therefore we've already prepared the dough for you! 😉 You can go right on baking...
Preparation time: approx. 45 mins
Baking time: approx.1 hour
Ingredients for a springform pan (diameter 26 cm):
1 pck. MOIN Spelt Puff Pastry Vegan
350 g silken tofu, pureed
280 g vegan "cream cheese" (e.g. from Soyana)
800 g vegan cheese alternative, grated
1 tbsp cornstarch
3 carrots
2 courgettes
olive oil
rock salt, pepper & sweet paprika powder to taste
Preparation
1. For the filling, mix the pureed silken tofu, vegan creme cheese as well as grated cheese and the cornstarch in a bowl until well blended. Season well with salt, pepper and paprika powder.
2. Clean the carrots and courgettes, cut in half and slice lengthwise into thin strips (tip: we've used a cheese slicer).
3. Preheat the oven to 200 °C top/bottom heat.
4. Unroll the puff pastry and cut out a 26 cm circle to cover the base of a springform pan lined with baking paper (the baking pan itself can serve as a template here). Cut 2-3 cm thick strips from the remaining pastry and shape them into a rim.
5. Start by placing a tightly twisted carrot spiral in the centre of the springform pan lined with pastry. Next, wrap a courgette strip around the carrot spiral, and then continue alternating the vegetable strips until the tart is completely filled. Brush the top of the vegetables with a little olive oil.
6. Pour the filling over the vegetable spirals and bake for approx. 1 hour at 200°C top/bottom heat on the lowest shelf in the oven.