Root Veg Tart

Root vegetables are so fun and versatile. You can eat them in a stew, a soup, raw, baked, or roasted – among other ways – and make a fantastic vehicle for almost any flavour profile. Be sure to taste them before using, so you can decide on quantity of each, based on your own personal preferences. This tart makes an excellent appetizer, brunch item or lunch with a side salad. Enjoy!

Root Veg Tart
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  1. 1 Leek or red onion, cut in thick slices
  2. 2 parsnips, peeled and cut in thick slices
  3. 1 small Turnip peeled and cut in thick slices
  4. 2-3 large carrots, washed and cut in thick slices
  5. 2 tablespoons olive oil
  6. 2 garlic cloves, minced
  7. ½ teaspoon salt
  8. ⅛ teaspoon pepper
  9. ½ teaspoon minced fresh rosemary
  10. ½ (17-ounce) vegan frozen puff pastry sheet (1 sheet), thawed
  11. ⅛ vegan butter melted
  12. 1 tsp Spike seasoning (optional)
  1. Preheat oven to 375°F.
  2. In large bowl, combine carrots, parsnips, turnip, onion, parsnips, leek (or red onion) oil, garlic, salt and pepper. Place in a well greased casserole baking pan. Bake 30 to 40 minutes or until vegetables are tender and golden brown.
  3. Remove from oven and toss with rosemary and seasoning if using. Spread vegetables so the are relatively even across the bottom of the pan. Roll pastry sheet out across the vegetables.
  4. brush pastry gently with a light coating of melted vegan butter.
  5. Bake 25 to 35 minutes or until crust is golden brown.
  6. To serve flip over onto serving platter or cutting board.
Sweet Vegan

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