Vegan Vegetable Tart with Carrots and Eggplant

Ingredients

• 250 g spelt flour
• 125 g vegan butter
• Salt
• vegan butter (for the tins)
• flour (for dusting)
• 250 g carrots
• 1 eggplant
• Salt
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• pepper (ground)
• 0.5 tsp cayenne pepper
• 1 tsp ginger powder
• a pinch nutmeg
• 2 tbsp Soy flour
• 0.5 tsp lemon zest (unprocessed)
• 150 ml soy cream
• 4 tbsp soy cream
• 1 tbsp chopped herbs

Instructions

1. 1.

   Knead the flour with the butter, salt and about 3 tbsp ice‑cold water into a shortcrust dough. Wrap in cling film and chill for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (356 °F) with top and bottom heat. Butter the tins.

3. 3.

   Peel and dice the carrots. Wash, trim and cut the eggplant into bite‑sized pieces. Season with salt and let stand for 10 minutes. Meanwhile peel and slice the shallots; mince the garlic. Heat the oil in a pan. Pat the eggplant dry and sauté it with the carrots and shallots, turning occasionally, for 5–6 minutes. Season with salt, pepper, cayenne, ginger and nutmeg and set aside.

4. 4.

   Roll out the dough to a 5 mm thickness on lightly floured surface and line the tins, shaping a rim. Whisk the soy flour with 4 tbsp water. Stir in the lemon zest, soy cream and additional soy cream, season with salt and pepper, and spread over the dough. Top with the vegetable mixture and bake in the preheated oven for about 30 minutes. Remove, let cool briefly, release from tins, sprinkle with herbs and serve.