Posted in Savoury

Spiral Vegetable Tart

I wouldn’t mind being called a ‘tart’ if they meant this spiral veggie tart. This pastry delight is definitely more aesthetically pleasing than me, and it tastes delish too!

The good thing about this is that you can fill it with whichever veggies tickle your fancy, butternut squash, courgette, carrot, turnips, some weird looking thing you found in Aldi, the options are endless.

Before we get crackalackin, I’ll treat you to today’s KG.

Kitchen Goss

Ok so lockdown has got me so bored that I have resorted to playing my cornet again. (If you’re wondering a cornet is, it’s like a trumpet but a bit more stumpy, normally played by high school losers and old men in waistcoats.)

Anyway I tooted on my cornet all the way through primary and high school – my shining moment was my solo in year 5, I was kind of a big deal 😉

We were pretty sick as well, won European youth brass championships one year, but I quit after high school. Now I’m on the slippery slope back to smelling like valve oil and humming brass music unintentionally. Nightmare.

luv ur waistcoat babe x

Back to tarts x

(recipe inspired by https://recipes.sainsburys.co.uk/recipes/main-courses/spiral-vegetable-tart)

Ingredients

  • 280g plain flour
  • 140g butter, cold, cubed
  • 8tbsp cold water
  • 1 large onion
  • 1 courgette
  • 1 large carrot
  • any other veggies you want
  • 3 cloves garlic
  • oil

Method

  • put te flour and cold butter in a bowl and start rubbing together until it looks like sand on the beaches we can’t visit because of corona
  • add in your 8 tbsps of cold water and mix in until the pastry forms a dough ball
  • wrap in cling film and leave it to chill in the fridge – no time for chilling for you though
  • chop up your onion
  • add a good slug of oil in a pan and chuck your onions in
  • cook on a really low heat for about 30 mins – this is going to caramelise them
  • whilst they’re cooking, start shaving your veggies
  • I just used a peeler to create nice ribbons for our spiral
  • Get your pastry out of the fridge, roll it out to fit in your desired tin
  • push it into all the nooks and crannies, and then place a piece of baking paper over the top and fill with something quite heavy that can be baked (e.g. baking beans – (not baked beans in a tin), dry rice)
  • pop in the oven for 20 mins at 180C – this is called blind baking, we need the baking beans in because it stops the pastry from puffing up too much
  • then take off the baking paper and beans and bake for another 5 mins
  • whilst the pastry case is cooking, we can start assembling our spiral – see vid below
  • start overlapping your veggie strips to make a cute spiral
  • when your pastry has done blind baking, spoon in your caramelised onions and pop your veg spiral on top
  • crush the garlic and mix with 3tbps oil and salt and pepper to your taste
  • brush this garlic oil all over your spiral
  • whack back in the oven for about 30 mins for the veg to cook
  • get yourself a whopping slice and enjoy

p.s. thanks for the personalised merch mum. I might start expanding the BTB clothing line – I’m thinking bucket hats???

Ok bye, Han x

Author:

Proud owner of Bitches That Bake. Just a gal trying to have her cake and eat it.

8 thoughts on “Spiral Vegetable Tart

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