Winter Root Vegetable Tarte
Hey guys!
I wanted to kick off my holiday series with an amazingly yummy, herby and festive tart which basically uses up a range of delicious root veg in a creative way. I saw this done a few times with a cheese type of base, which I thought might be a bit heavy so I came up with an alternative
For the Pastry
Ingredients
Flour (400g)
Butter (100g)
Salt (1 tsp)
Cold Water (1 cup)
Lemon Juice (1 tsp)
Shortening (300g)
For the Stuffing
Ingredients
Flour (2 tbsp)
Butter alternative (2 tbsp)
Oat Milk (6 tbsp)
Shallots (2)
Carrots (2)
Parsnip (1)
Suede (1)
Rosemary
Thyme
Red wine vinegar
Salt
Olive Oil
Mustard
Salt
Pepper
Vegan Honey
Chives
So the easiest thing to do would be to buy premade puff pastry but to give you some basic instructions, to make great puff pastry you just need to add the flour to a bowl through a sieve, add the butter and mix up. Then you slowly feed the bowl with the water and lemon juice until you start to see a dough ball form that doesn’t stick to the outside. If it does, add another 50g of flour so it’s not too wet. Then you refrigerate it for three hours, this is super important and when you’re doing pastries you need the air to be chill really because it can go awry just by the heat of your hands.
Whilst it’s chilling, you need to prepare the shortening and essentially you want to make the shape a square, so prep that in some clingfilm and pop it in with the pastry into the fridge. Then you take out the pastry, you put the shortening square into the centre, almost like a parcel, and then you start to fold the pastry into thirds. The more you fold the more layers in the final.
Once you have prepped the pastry, add some olive oil to a baking tray, and create a square the size of your tarte. Then add some soy milk to the borders, and layer up a border of pastry so that it forms a border. I then popped this into the oven for ten minutes on 200. This will PART cook your base, which is ideal because you will be adding it back to the oven in a sec.
I finely diced and lightly fried some shallots in olive oil, salt and red wine vinegar for about ten minutes. I set that aside and you want to prepare the sauce, so in a second pan I made a simple bread sauce mixture by adding 2tbsp of butter and flour, melting over a low heat and adding the milk. You will form a white paste, which you can add flavour to. I added mustard, pepper, thyme and rosemary. I then added the shallots and formed the herby base.
In another pan, bring some water to the boil, add in your sliced up veg, I had a bag of root vegetables that were perfect for this from my local supermarket. It took me about ten minutes to par boil them, you want them just softening slightly.
Next we push down the part booked base, fill with your herby sauce and then add the vegetables in a mosaic pattern. I added the suede, carrots, parsnips and slices of shallots. I popped that back into the oven for another 20 minutes.
The final part was just an idea I had at the end, and I made a herb drizzle with honey and chives, this is a vegan bee honey and it’s made from rice. I brushed this with rosemary and over the whole thing and cooked it for another ten. This could have gone on before but in all honesty I didn’t think about it until I was doing it aha!
So here’s an awesome tarte that you can have hot or cold. It’s so yummy and perfect for the holidays! Let me know if you try it.
