Recipe: Spring spiral vegetable tart

This delicious vegetable tart is perfect for the spring season and makes an impressive centre piece for dinner parties or picnics. 

What's more, it is quick and easy to make.

Spiral vegetable tart

Makes six slices

Ingredients

 Tart

• 1 roll of puff pastry

• 1 large courgette

• 2 small carrots

• 1 tablespoon Dijon mustard

• Cheese of choice (optional)

Topping sauce

• 2 tablespoons tahini

• 2 tablespoons lemon juice

• 2 tablespoons oat milk

• 1⁄2 teaspoon garlic powder

• 1⁄4 teaspoon salt

• 200g jellied broth (optional)

Method

1. Preheat the oven to 400 F / 200 C.

2. Cut the puff pastry into a circle if it is not already. Fit the puff pastry in a tart or pie pan, prick all over with a fork and bake for 10 minutes. Set the crust aside and reduce the oven temperature to 350 F / 175 C.

3. Wash the carrots and courgette well. Peel the carrots then slice into long strips, along with the courgette.

4. Spread the tart crust with the mustard. Starting from the outside edge and working in, arrange the courgette and carrot strips upright and alternate in a circular pattern on top of the crust. If using cheese, add it now, using it to fill the gaps. Gently brush the top of the tart with olive oil and bake for 30 minutes.

5. If not using cheese, mix all the sauce ingredients together and spoon into the gaps of the baked tart, once the tart has slightly cooled.

This recipe was featured in The Plant Soirée: Plant-based French-inspired Recipes for Entertaining (Vegan French Cooking) by Sarala Terpstra. Available from Amazon in Kindle, Paperback and Hardback.

Fancy a dessert dish from this book? Try sweet poached pears with chocolate sauce.