Roasted vegetable tartReviewed by our expert panel
- Oat pastry
- 225g (2 ½ cups) oatsoatmeal uncookedX
- 55g ground almonds
- 30g hazelnuts, chopped
- 1 teaspoon dried mixed herbs
- 140g dairy-free spread or soft tofu
- 2 red onions
- 1 red capsicum
- 2 carrots
- 2 tablespoons olive oil
- 1 clove garlic
- 1 teaspoon fresh or ½ teaspoon dried rosemary
- 200g tofu
- 1 tablespoon apple ciderhard ciderX vinegar
- 150ml soy milk (or you could use trim milk)
- 2 tablespoons sunflower seeds
1 Preheat oven to 200°C.
2 Process oats in a mixer until fine and add almonds and hazelnuts. Mix together and add dried herbs and spread or soft tofu. Process again until well mixed and forming a ball. Press mixture over base of a well-oiled 20cm flan tin and bake for 10 minutes.
3 Put veg in a pan with garlic, rosemary and olive oil and roast until tender.
4 Put tofu, vinegar and soy milk in a blender and blend together until smooth.
5 Put veg in baked flan case then spoon over tofu mix. Sprinkle with sunflower seeds and bake for 20-25 minutes.
Jane Adams, Christchurch
Jane says: “This is a healthy recipe that I love to cook for my vegetarian friends when they come over. It’s really yummy, is easy to make and tastes gorgeous.”
Nutrition Info (per serve)
Total fat 18.9g
–Saturated fat 8g
Dietary fibre 7g
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