Vegan Spiral Vegetable Tart With Sun-dried Tomato Cream



This vegan spiral vegetable tart with sun-dried tomato cream is a delicious dish that shows off the bright colors and tasty tastes of vegetables that are in season. It goes well with the sweet roasted vegetables and the flaky puff pastry because it is rich and tangy from the sun-dried tomatoes.

Ingredients:
  • 1 large zucchini, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 sheet vegan puff pastry
  • 1/2 cup sun-dried tomatoes, soaked in hot water and drained
  • 1/2 cup raw cashews, soaked for 4 hours and drained
  • 2 cloves garlic
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions:

Preheat the oven to 375F 190C

Arrange the thinly sliced vegetables in a spiral pattern on the puff pastry, leaving a small border around the edges

In a blender, combine the soaked sun-dried tomatoes, drained cashews, garlic, nutritional yeast, lemon juice, water, salt, and pepper

Blend until smooth and creamy

Spread the sun-dried tomato cream evenly over the arranged vegetables

Fold the edges of the puff pastry over the filling, slightly overlapping the vegetables

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp

Garnish with fresh basil leaves before serving


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