Creamy Roast Vegetable Tartsby Nicole Maree
Gluten free, Dairy free, Vegan, Nut free alternative.
These tarts are amazing served hot or cold with a dollop of chutney (I love beetroot chutney). Overflowing with vegetables submerged in a creamy cashew sauce, this recipe is perfect for lunch, dinner or even a sneaky afternoon snack. Add in any vegetables you desire and swap the cashews for sunflower seeds for a nut free alternative.
- 120g Unsalted cashews or sunflower seeds
- 2 tbsp Nutritional yeast flakes
- 1 tsp Sea salt
- 1 tbsp Lemon juice, freshly squeezed
- 30g Arrowroot flour
- 240ml Water
- 1/8 tsp Black pepper, ground
- 1 large Zucchini
- 2 large Capsicums, red
- 3 large Potatoes
- 1 medium Sweet potato
- 500g Pumpkin, butternut
- 1 tbsp Coconut oil, melted
- 1/4 cup Rosemary, fresh
- 1 tsp Cumin, ground
- 70g Potato starch
- 50g Arrowroot flour
- 110g Sorghum flour
- 230g Almond flour or ground sunflower seeds
- 2 tsp Sea salt
- 1 tbsp Thyme leaves, fresh
- 20g Vegan butter
- 200ml Ice cold water
Yummy hot or cold!
Soak sauce cashews for 2-3 hours in filtered water until plump. Alternatively, soak in boiling water for 1 hour. Drain, rinse and set aside.
Preheat oven to 180C/160C fan forced/356F. Line two baking sheets with baking paper.
Slice vegetables into cubes or thin slices and place in a large bowl. Add coconut oil, rosemary and cumin. Toss to combine. Transfer to baking sheet and roast in oven for 40 minutes or until golden. Remove from oven and set aside.
Reduce oven temperature to 160C/140C fan forced/320F. Lightly grease two pie ……cm tins with melted coconut oil.
Stir together dry base ingredients and thyme in a large bowl. Add butter and mix with a fork until crumbly. Add water, 1 tablespoon at a time, until you can form a ball with the mixture with your hands. Evenly disperse the mixture into the two pie dishes and press into the pie tin with the back of a spoon or your hands. Prick bases with a fork all over.
Bake for 20-25 minutes until lightly golden. Remove from oven and set aside.
Blend cashews, nutritional yeast, salt, lemon juice, arrowroot flour and water in a blender or food processor until smooth. Season with black pepper to taste. Transfer to a large bowl and add roasted vegetables. Mix well until all the vegetables are evenly coated. Spoon vegetables over the crusts.
Bake for 35-40 minutes until filling has set. Place under grill for 1-2 minutes to brown top. Remove from oven and cool briefly before removing from tin. These tarts are great served warm or cold with a spoonful of tomato chutney or beetroot relish!