VEGETABLE SPIRAL TART

PREP TIME: 40 minutes
COOKING TIME: 30-40 minutes

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INGREDIENTS

Pastry
1-2 sheets of Short crust pastry

Crème Fraiche
1 cup heavy cream
2 table spoons buttermilk
Mixed together
Optional: djorn mustard

Filling
3x carrots,
2 x zucchini,
1 x sweet potato
1 x eggplant

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METHOD

Pre-heat the oven to 180 degrees fan forced, and line a 20cm tart dish with baking paper (easier than greasing it as you can just lift out the tart after).

As this is pre-heating, peel all the vegetables for the filling with a vegetable peeler, making long thin strips and placing them aside until all vegetables are done.

Once the oven is hot, start blind- baking the pastry, and follow the instructions given, letting the pastry cool completely afterwards- or else your base layer will run and not work.

For your creme fraiche base, mix all the ingredients together until smooth.  Then, spoon this into the base tart, and cover the entire base evenly using a spoon.

Now the tricky part (hope you packed your patience). Starting in the middle, roll a small piece of carrot into a spiral and place in the centre of the tart, continuing the spiral with another piece of carrot, and then another. I like to alternate every three or four pieces of vegetables, to make the colour change. Continue until the entire base of the tart is covered and completed.

Bake in an oven for 30-40 minutes, or until the vegetables look slightly cooked. Remove, and eat.