Pyyyyszna tarta wegańska na gryczano-owsiano-żytnim spodzie wypełniona pieczarkami, porem i cukinią w genialnym "kremie" z tofu. Powstała trochę przez przypadek ze znalezionych w lodówce warzyw 🥕🍅🌶Dzięki za inspirację @wegannerdblog 👍🏻Pierwowzorem tego wypieku była Twoja tarta z brukselką, którą serwowałam parę dni temu. 😋#tarta#veganlunch#vegetabletart#foodporn
We're off out to a jumble trail and a birthday party but I knocked this up this morning for tea later - a roasted vegetable tart loosely based on an @ottolenghi recipe. I was looking for a way of using up a load of veg before it went off and this was perfect 👌🏼 #feedtheteam#baking#ottolenghi#vegetabletart#saturdaybakes
With all this rain around we think it's time to #eattherainbow
Do you know that zucchini's are one of the biggest greenhouse grown crops?
It certainly helps to protect those delicate, delicious zucchini flowers from the elements.
Thanks to Zoe Armbruster and her book Spiralise Your Vegetables for the recipe!
🥕🥒🍆 Recipe link in comments.
Let’s take a moment #vegansofig
225g plain flour, plus extra for rolling
115g soya spread, cubed
4 tbsp olive oil, plus extra for greasing
1 small onion, finely diced
2 cloves garlic, crushed
250g peeled butternut squash
4 sage leaves, chopped
1 tbsp agave syrup
1 tsp chilli flakes
1. Sift the flour into a large bowl along with a pinch of salt. Rub in the soya spread until the mixture resembles breadcrumbs. Add 2 tbsp ice-cold water and bring together with a knife.
2. Turn out onto a lightly floured surface and bring together with your hands. Wrap the pastry in cling film and chill for 30 mins. Grease a 22cm fluted tart tin and preheat the oven to 200°C/fan 180°C/gas mark 6.
3. Heat 1 tbsp oil in a large lidded frying pan. Cook onion for 3-4 mins until beginning to soften, add garlic and cook for 1 min. Cube butternut and add to the pan with sage, seasoning and a splash of water. Cover and cook for 10-12 minus or until tender, stirring occasionally. Remove once cooked and mash thoroughly.
4. Trim ends of courgettes, carrot and aubergines. Using a mandolin or vegetable peeler, slice lengthways into long thin ribbons. Whisk 2 tbsp olive oil with agave and chilli flakes and toss with the veg stripsl.
5. Roll chilled pastry on a lightly floured surface to ½ cm thickness. Fill the pie dish with pastry and trim any overhanging edges, then prick base with a fork. Lay a circle of baking paper on the base and cover with baking beans. Bake for 10 mins, then remove the beans and bake for another 5 mins.
6. Remove tart shell from the oven and turn down temperature to 180°C. Spread base with butternut puree. Take a ribbon each of carrot, aubergine and courgette, and roll together into a tight spiral. Place in the middle of your tart, then use the rest of the veg ribbons to form concentric circles around to fill the shell. You might need to trim some of the ribbons to size. Brush all over with the remaining 1 tbsp olive oil, then put back in the oven and bake for 40-45 mins until the veg is cooked through.
Z U C C H I N I T A R T
- with ricotta, mushroom, leek, spinach and eggplant -
pastry sheet : 52cents
1/3 zucchini : 10cents
3 mushrooms : 80cents
1/5 eggplant : 20cents
1/4 leek : 50cents
250g ricotta : $1.90
1. Slice zucchini into thin, half pieces. Add salt and let it sit for 30min to sweat the moisture out.
2. Line the 35 x 12 baking pan with a sheet of @pampaspastry short crust. Bake at 180C for 10-15 until lightly golden
3. Mix ricotta, spinach, lemon juice, salt in a food processor and pulse until smooth
4. Take eggplant and mushroom in a food processor and blitz until they are in small pieces. Sautee the mixture in a frying pan until lightly cooked
5. Take out the cooked pastry from the oven and line with cooked eggplant/mushroom mixture, then cover with ricotta mixture on top. Smooth out.
6. Lower the oven temperature to 150C and bake for 20minutes
7. Take out the pastry and top with thinly sliced leek, bake for further 15minutes
8. Serve with a sprinkle of parmesan cheese
#cheapeats#cheaprecipe#frugalfoodie#frugalfood#healthy#cheapandhealthy#zucchinirecipe#ricotta cheese #cheese#cheesetart#savorytart#bakedgoodness#zucchinitart#vegetabletart#vegetablerecipe#tart#pastry#pampaspastry
Roast vegetable tart with thyme.
I’ve been trying to improve my pastry technique this week, so I’ve been doing some research. One great tip I picked up from Nancy Birtwhistle, winner of @britishbakeoff 2014, for measuring was to convert to ounces firstly. Use the traditional half butter to flour rule then add the same number of tablespoons of water as ounces of butter. So 8oz flour, 4oz butter plus 4 tbsp cold water. Easy to remember.
I baked the case blind and then evenly spread out the roast veggies (use whatever is in season, but I always need peppers as well!) before pouring in a mix of 260ml single cream and 2 eggs (whisked beforehand), seasoned and sprinkled some fresh thyme on top. This is a version of a similar tart on the @ottolenghi website, but I left out the cheese, changed the cream from double to single and made my own pastry recipe.
I still have a way to go with pastry, so I’m going to be practising more this week. I might try out Mary Berry’s chocolate fondant tart that I saw on @saturday.kitchen @bbcgoodfood the other day 🍫- what do you reckon? Looked amazing when Mary made it! X
Puff pastry roast vegetable tart with vegan cheese and marinated mushrooms. I made it by rolling out some ready made vegan puff pastry onto a baking tray. I scored around it 1” inside the edge with a sharp knife and baked at 190C till risen. Meanwhile I thinly sliced closed cup mushrooms and marinated in tamari, basil infused oil, chilli flakes, balsalmic vinegar and nutritional yeast, Himalayan salt and freshly ground rainbow pepper. I then grilled some sliced aubergines, courgettes and cherry tomatoes with oil, seasoning and mixed dried herbs. I grated 1/4 block of vegan cheddar cheese. In a blender I combined passata with a garlic clove, seasonings, a little oil and a handful of fresh basil for my base. Once turning golden, I took the pastry from the oven, flattened the raised central rectangle a little, and layered on my tart ingredients. (I also had some scrambled tofu to finish up so I added this too!) The top was finished with chopped fresh spinach and basil. After a final sprinkling of Himalayan salt and pepper, I covered the tart with some tin foil and returned to the oven until the cheese just melted and the greens withered. Verdict from husband - delicious! #veganfoodporn#vegans#vfooduk#vegandiet#foodphotography#foodpics#veganroastedvegetabletart#vegetabletart#veganpuffpastry#vegannoms#homebaking#whatfatveganseat
Vegetable tarts for lunch yesterday. I've been saved by these many times when I've been short on ideas or time. Great for using up leftover veg too. One is tomato and mozzarella, the other courgette, leek and pesto.
NUTRITION WARNING - when buying ready prepared pastry it's worth opting for all butter versions. Other types typically use hydrogenated fats or stabilisers which contain trans fats...big no-no for health! I plan to post about these fats added to food soon but for now just pick up all butter if you can.