Ah, it feels so good to return to the kitchen with energy and enthusiasm!
I must say the last couple of months have been focused on only doing the ‘essentials’. With so much going on and my health coaching business going gang busters, meals around here have been kept simple, basic… but always healthy 😉
With the year wrapping up, I’ve snuck in some time before the school holidays start to put together a few new recipes together. Ones that can tie in beautifully with the whole Christmas theme. This roast vegetable spiral wreath tart is the first cab off the rank and ticks all the boxes nutritionally with it being visually pleasing too!
The trick to this tart is to have a little bit of time up your sleeve. Mainly for the presentation as it does take a little fiddling around. Use a mandolin slicer or if you’re good with a knife, try to cut all the vegetables into even width slices, with enough flexibility that they can roll without snapping.
Roast Vegetable Spiral Wreath Tart
- 1 1/2 cup plain flour
- 4 tbs pure unsalted butter
- 4 tbs cold water
- 1 cup pumpkin, mashed
- 1 medium eggplant
- 4 medium carrots
- 2 zucchinis
- couple of handfuls of lettuce greens
- 1/2 cup feta cheese, crumbled
- sunflower seeds for sprinkling
- dash of olive oil
- Preheat oven to 180°. Using a shallow pie dish, spray with oil and prepare tart base
- To prepare the base, add the flour, butter and water in food processor and mix until thoroughly combined. If not crumbling, add small amounts of water until you do. Using your fingers, press the dough evenly over the bottom and up the sides of the dish.
- Now, spread the pumpkin evenly over the base. This acts as a ‘glue’ to help all the spirals stay in place plus adds a lovely sweetness to the dish.
- Using a mandolin slicer or peeler, slice the zucchini, carrot and eggplant into even strips
- Beginning from the middle of the dish, roll a couple of strips of carrot together and press in place. In any order, keep adding strips of eggplant, zucchini, greens and carrots while sprinkling feta as you go. Keep layer outwards and fill any other spaces with greens. Top with sunflower seeds and a sprinkling of olive oil
- Place in the oven and bake for approx 45 minutes. Serve warm or cool. Store in fridge.