Dining for two
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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![Cooktime]()
Cooking time1 hour![Preptime]()
Prep time20 minutes![Difficulty]()
DifficultyMedium![Servings]()
Servings6 portions
- 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
- Preheat your oven to 180°C.
- Press pastry gently into the bottom and sides of a 23cm tart tin. Remove excess pastry.
- Line pastry with parchment paper and fill with ceramic pie weights or dried beans.
- Bake pastry crust in the preheated oven for about 12 minutes. Remove from oven; remove parchment paper and pie weights.
- Mix Violife Creamy Original, Violife Grated Mozzarella Flavour, Violife Prosociano, nutmeg, thyme, salt, and pepper together in a bowl.
- Spoon fill into crust and smoothen.
- 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.
- 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).
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