This morning I had a cup of tea at sunrise!
I wanted to try my hand at something different and lovely for the holidays.
I have seen a few pictures of these tarts (as you probably have, too!) but it is so much fun to make your own.
I started out with frozen puff pastry and “blind” (without the filling) baked it for about 7 minutes.
For the filling I used the recipe out of our Vegane Kochfibel/vegan cookbook with silk tofu. Yumm.
I believe you could use any vegan quiche recipe using silk tofu.
Houston had the privilege of cutting thin strips of vegetables. I used carrots and zucchini.
Sweet potato, eggplant and a little red pepper, also went into the tart.
I like the eggplant for the color, but it doesn’t get tender like the other vegetables. So I will either leave it out next time or grill it beforehand.
All of the vegetables were marinated in olive oil salt, pepper, paprika and herbs de Provence. They need to be well seasoned otherwise the flavor just won’t do!
The tart was wonderful and beautiful. Also a lot of work. How do others ever get the vegetables so compact and perfectly circular?!
Our dinner wouldn’t have been complete without a salad. It consisted of some lamb’s lettuce and the fantastic fig vinaigrette from our cookbook.
The contrast of the slightly sour grapefruit is offset by the deliciously sweet vinaigrette.
Here’s hoping that you and your family and/or friends have had a wonderful and a tasty Christmas!