Vegan Spring Vegetable Spiral Tart features a delicate, flaky crust and a filling made from and herbed vegan cream cheese and parmesan.
Course Main Course
Cuisine American, Vegan
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 4
Author Veg Life Staff
Ingredients
FOR THE CRUST:
6tbspVery Cold Vegan Margarinecut into cubes
1-1/2cBob's Red Mill Organic Unbleached All-Purpose Flourplus more for rolling
1/2tspSalt
2-1/2tbspVery Cold Vegetable Shortening
3-4tbspIce Water
FOR THE FILLING:
3/4cVegan Ricotta
1/2cVegan Parmesan
2tbspItalian Parsleychopped
Salt & Pepperto taste
FOR THE VEGGIES:
2-3mediumZucchinisliced into thin strips & par-cooked
2-3mediumYellow Squashsliced into thin strips & par-cooked
2-3largeCarrotssliced into thin strips & par-cooked
1/4cKale Pieces
FOR THE TOPPING:
1tbspVegan Margarinemelted for brushing
Instructions
TO MAKE THE CRUST:
In the bowl of a food processor, add all ingredients except the ice water. Pulse about 10 times until a coarse crumb forms. While the processor is running, stream in the water 1 tbsp at a time until a ball forms. Wrap in plastic wrap and refrigerate while we prepare the rest of the ingredients.
TO MAKE THE FILLING:
In a small bowl, combine the vegan ricotta, vegan parmesan and chopped parsley. Season with salt and pepper, to taste. Chill until ready to use.
TO PREPARE THE VEGETABLES:
Using a mandolin, slicer or even just a sharp knife, create thin slices. Once all of your vegetables are sliced, microwave, steam or grill just enough to soften the veggies. You should be able to easily roll them without breaking, but remember they will also be baked so don't over do. This step is just to make them pliable enough to work with.
TO ASSEMBLE:
On a floured surface, roll out your dough. Using your baking dish, create an impression in the dough for size reference and using a very sharp knife, slice about 2 inches outside of that circle to create your round. Place into your dish.
Evenly distribute the filling amongst your baking vessels.
Begin with a carrot, just wrapping it in a circle. Place into the ricotta mixture. Now just take slices and simply wrap around, alternately for color. This does not have to be perfect. Continue until completed.
If using kale, find areas where you have available to place them. I used the point of a knife to assist me in this process.
Finally, brush with melted vegan margarine and bake at 350 degrees for approximately 30 minutes or until the crust is golden and the vegetables are tender. Allow to cool slightly before serving as the contents are extremely hot.