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We love a good tart. This one is so damn easy, but looks so impressive (our favourite combo) that you’ll be tempted to rock it out the next time your mum comes over for lunch. She won’t be able to fault it, promise. What she says about the state if your flat, on the other hand, we can’t help with that.
If you're having a dinner party and fancy making an impressive vegan dish, this one is oh so pretty and guaranteed to wow your guests. We think it might even pass as vegan fine dining food...What do you think?
- Jus Roll shortcrust pastry
- 3 aubergines
- 3 carrots
- 3 courgettes
- Tomato sauce (amounts will vary depending on the size of your tart tin)
- Tart tin
Brush a tart tin with olive oil and push the pre-rolled pastry into it.
Cut the vegetables into very thin strips with a mandoline and then cut them so they're same depth as your tart tin.
Begin the spiral with a rose of courgette, carrot and aubergine then build the spiral out until the pastry is completely full.
Drizzle garlic infused olive oil over the tart. Bake the tart in the oven at 175℃ for 40 minutes.
Serve the tart with balsamic drizzle and side salad.