A colorful, tasty tartBy: Noelle Konrad, of the Auburn Journal
HARVEST SPIRAL TART
Ingredients for crust
1 cup almond flour
1 cup coconut flour
½ cup of shredded cold vegan butter
2 tbsp cold water
Salt to taste
Ingredients for tart
½ cup pumpkin puree
1 medium eggplant
4 medium carrots
Half the leaves from a small cabbage
2 cups of kale or greens of choice
2 large zucchinis
2 tbsp olive oil
Salt and pepper to taste
1 tsp onion powder
1 tbsp minced garlic
Balsamic vinegar for drizzling
Preheat oven to 375 degrees.
Grease a pie dish.
Place almond flour, coconut flour, vegan butter, salt, eggs, and water into a blender and mix until a dough forms.
Press dough evenly over greased pie pan, poke holes in it with a fork.
Spread pumpkin puree over the crust.
Use a mandolin slicer to slice thin strips of eggplant, carrot and zucchini.
Slice the cabbage leaves to match the strips.
In order to begin the spiral form, roll strips of carrot together and alternate with zucchini until a rose-like spiral takes shape.
Next, layer strips of eggplant, cabbage, and kale around the center. Do this until the entire plate is filled with veggies.
Drizzle with olive oil, salt and pepper and bake in the oven for 45 minutes.
Drizzle balsamic over the top, serve warm and enjoy.
Cooking with colors is one of my favorite things to do – especially when those colors are fall colors. Deep purple, green, and orange will brighten up any dish and entice with deliciousness. This spiral tart is also fun to make and can be designed with any veggies in mind.
Drizzle with a bit of bitter balsamic and viola!
A perfect addition to any holiday table.