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Veggie Tart

Veggie Leftovers? No problem. Check out our recipe and turn the leftovers into a delicious Veggie Tart. You're going to love it!

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  • Prep time20 minutes
  • Servings6
vegan recipes to impress
recipe image Veggie Tart
  • 1 pack Violife Creamy Original flavour
  • 1 pack Violife Mozzarella flavour Grated
  • 1 pack Violife Prosociano, grated
  • 1 vegan short crust pastry
  • 1 tsp ground nutmeg
  • 2 medium zucchinis
  • 1 medium sweet potato
  • fresh thyme
  • 2 tbsp olive oil
  • salt and pepper, to taste
  1. Preheat your oven to 180°C.
  2. Press pastry gently into the bottom and sides of a 23cm tart tin. Remove excess pastry.
  3. Line pastry with parchment paper and fill with ceramic pie weights or dried beans.
  4. Bake pastry crust in the preheated oven for about 12 minutes. Remove from oven; remove parchment paper and pie weights.
  5. Mix Violife Creamy Original, Violife Grated Mozzarella Flavour, Violife Prosociano, nutmeg, thyme, salt, and pepper together in a bowl.
  6. Spoon fill into crust and smoothen.
  7. Slice the sweet potato and zucchini lengthwise into thin strips using a mandoline or vegetable peeler. Roll the vegetables tightly into a rose shape. Arrange sweet potato and zucchini roses over the filling in a pattern, alternating colors.
  8. Bake tart in the preheated oven until pastry is golden brown, filling is firm, and sweet potato and zucchini roses are tender (about 30-40 minutes).