After seeing this in multiple food magazines, and having a sudden urge to make something ~fancy~ for my parents for dinner, I decided it was time to veganise the vegetable rose tart. The crust/base recipe is loosely based on The Tasty K’s, but I altered it a little to suit what I had in my pantry.
It looks like a lot of effort, and, to be very honest, it was. A lot of that came down to me testing the recipe/making it up as I went, but it is a pretty mammoth task. I’d recommend attempting it when you have a few free hours up your sleeve. You can easily cut corners by omitting the onions, or buying store bought onions or shortcrust pastry.
You’ll notice in my photos, my base cracked slightly around the edges. This was due to my flax egg having not thickened properly before I added it to the pastry. I’d also recommend using a tin with a removable base to avoid this happening, as it allows for a much easier removal of the tart!
- 1 cup oats
- ¾ cup almond meal
- 3 tbsp flax meal + 9 tbsp water
- 1 tsp salt
- 1 tsp dried basil
- 1 medium-large red onion
- 1 tsp brown sugar
- 2 tsp Nuttelex (or similar non-dairy spread)
- 1 cup cashews, soaked for at least 2 hours
- 1 cup mixed herbs (I used basil, parsley and oregano)
- 200gm medium-firm tofu
- 2 cloves garlic
- 2 tbsp nutritional yeast flakes
- 1 tsp chilli flakes
- Salt and pepper, to taste
You can use whichever take your fancy, as long as they can be peeled into ‘strips’. Use a mandolin, vegetable peeler, or very sharp knife to obtain long strips of your vegetables
- 2 small zucchinis
- 2 small sweet potatoes
- 2 small Lebanese eggplant (I only used one, then ran out halfway through my assembly, whoops!)
- Preheat oven to 180ºC. Lightly oil a 20-25cm diameter pie/tart tin.
- Combine flax meal with water and leave for at least 10 minutes to gel. You want to make sure it’s properly thickened before adding it to the rest of the dough ingredients
- Grind oats into a flour in a high-powered blender. Add almond meal, basil, salt, and blitz quickly to combine
- Add thickened flax mixture and blitz until dough comes together. It will be fairly sticky, but form a ball. Wrap in cling film and set aside for 10 mins
- Once rested, press dough into your tin until it’s around 3mm thick. Prick with a fork a few times to allow for airflow when baking.
- Bake for 15 minutes, and then continue baking in 5-minute intervals until the dough is slightly golden and no longer feels sticky at all (it will depend on your oven). Mine took 25 minutes in total. Set aside to cool.
- Melt Nuttelex in a heavy-based pan on a low-medium heat.
- Add onions and sauté until translucent, then add sugar and cook until sticky and brown. Set aside to cool.
- Throw all ingredients into a high speed blender, blend until smooth (you may need to add a bit of water to get things moving, but the mixture should still be quite thick)
- Preheat oven to 180ºC
- Place onion onto base and spread evenly. Take care to be gentle during this process, as the base is still quite delicate
- Spread pesto mix across the top of the onions, ensuring you even out the top fairly well
- Assemble the vegetables – this video explains it 10000x better than I’d be able to using my words, so watch here to learn how
- Brush the top with olive oil, and bake for 30 minutes. At this point, my base wasn’t crisping up well, so I removed it from the tin, placed on a hot tray and baked for another 10 minutes. Again, you’ll have to use your intuition and knowledge of your own oven, but when your vegetable slices are cooked, and your tart shell is golden brown and crisp, it can be removed from the oven
- Wait until it is completely cool to slice. This helps it form together much better, and makes it easier to serve