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Wednesday, 5 September 2018
Vegie Ribbon Tart: Vegan MoFo
This post is part of Vegan MoFo 2018 this month. I noted in the last post that my computer is not working. I hope I now have a solution and can spend a bit more time on Vegan MoFo. Stay tuned folks!
More vegan savoury pastry recipes on Green Gourmet Giraffe:
Eccles cakes with leeks, spinach and blue cheese (v)
Haggis neeps and tatties pasties (v)
Pasties with lentils and walnuts (v)
Samosa pie (v)
Stargazy pie (v)
St Patrick's Day potato pie (v)
Vegie Ribbon Tart
Adapted from taste.com.au via Coles Magazine, August 2018
2 square ready rolled puff pastry
2 cups cashew cream
1/4 large sweet potato
Lay one sheet of puff pastry on a baking paper lined baking tray. Cut the other sheet into 8 strips. Place four strips on each side of the square of puff pastry and repeat with the remaining strips. Brush soy milk onto each strip before laying it down. Brush milk over the top strips. Prick the base with a fork all over. Bake at 200 C for 20 minutes until light golden brown.
While the pastry bakes, take a vegetable peeler or mandolin and cut into thin slices. This took me quite a bit of time.
Once pastry is baked, cool slightly and press down a little if it has puffed up inside the edges. Spread with cashew cream.
Roll up pieces of vegetable to make roses and press into the cashew cream. The vegie strips should not be too wide so if they are, they should be cut in half. When you have made a rose, before pressing into the cashew cream, it might be good to trip it if it is too big or has large bits hanging down. Make roses different sizes and having different vegies in roses.
Bake for 20 minutes or until vegies are tender.
NOTES: After 20 minutes my vegies weren't cooked enough but I am not sure how long would work or how you tell.
On the stereo:
A short album about love: Divine Comedy
Vegan Month of Food (Vegan MoFo) in September 2018. Go to my Vegan MoFo list for more of my 2018 Vegan MoFo posts.