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Roasted Root Vegetable Tarts Recipe

Makes

6 tarts

Ingredients

  • 4 large carrots, about 600g
  • 4 beetroot, about 550g
  • 2 onions
  • 2 large cloves garlic, finely chopped or crushed
  • 3tbsp EVCP rapeseed oil or coconut oil, melted, plus extra for greasing
  • coarse sea salt
  • black pepper, optional
  • generous bunch of fresh herbs such as coriander (cilantro) and parsley, finely chopped

Spiced sesame and pecan crust

  • 170g ground pecan nuts
  • 105g ground almonds (almond meal)
  • ½tsp each ground coriander, cumin, turmeric, ginger and cardamom
  • 1½tsp coarse sea salt
  • 65ml (2¼ floz) rapeseed oil
  • 2tbsp filtered water
  • 85g black and white sesame seeds

Cashew béchamel

  • 25g coconut oil
  • 40g gram flour
  • 1tsp Dijon mustard
  • 450ml (15 fl oz) cashew milk
  • 3tsp nutritional yeast flakes
  • Coarse sea salt and black pepper to taste

Method

1. Preheat the oven to 175°C/gas mark 3½. Grease six round 10 x 2 cm deep (4 x ¾ inch tartlet tins.

2. Peel and cut the tops off the carrots. Cut them lengthways into about 3cm long pieces, then quarter into small crudité-sized strips. Scrub the beetroot, quarter them and slice the same thickness as the carrots. Peel, quarter and slice the onions. On a large baking tray, mix up the vegetables with the garlic, oil and a generous amount of salt and black pepper, if using. Roast for about 1 hour, checking halfway through. They are ready when a skewer inserts easily into the centre of the vegetables. Remove from the oven, adjust the seasoning while still warm, and set aside.

3. Meanwhile, to make the base, combine the ground pecans, almonds, spices, salt, oil and water in a food processor. Add the sesame seeds and blitz until the mix looks like breadcrumbs and sticks together when you pick up a piece of it in your hand. Divide the pastry mix between the greased tins, you will get about 70g per tart, and press it down with your fingertips and a step palette knife (frosting spatula) to make the crust, pressing it into the edges and making sure it is even. Put the tins on a baking tray and bake in the same oven as the vegetables for about 15-20 minutes or until dark golden brown. Leave to cool.

4. To make the béchamel, melt the coconut oil in a small saucepan. Add the gram flour and whisk in vigorously. Add the mustard and then gradually start to add the cashew milk, stirring constantly with a whisk. The sauce should start to thicken and look smooth. Add the yeast flakes and salt and pepper to taste. Stir again and taste and season more if necessary. You can make this in advance for use later, but note that when it cools it will thicken slightly, so before filling your tarts with it, return to the heat and add some extra milk to loosen.

5. Finish off the vegetables by adding the freshly chopped herbs and a drizzle of extra virgin olive oil, if necessary. Mix the béchamel with a whisk until really smooth, use it to fill the tarts and then top with all of the vegetables, pushing them into the béchamel slightly. Serve with salad or steamed green vegetables.

These tarts are great served warm or cold and keep well for three days in the fridge.

Recipe courtesy of Clean Cakes by Henrietta Inman. Photography by Lisa Linder. Published by Jacqui Small

                                         

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