Gluten Free Spiral Vegetables Tart
Vegetables are always a healthy choice to use no matter how you cook them. I am always striving to create healthy vegetable recipes so that my children don't get bored. We all know the health benefits of vegetables. Some vegetables like broccoli are better raw than cooked. Cooked mushrooms, asparagus, peppers and many other vegetables contain more antioxidants like ferulic acid and carotene as compared to their raw forms. The bottom line; vegetables are good for your health regardless of the method they are prepared.
I am always striving to incorporate more vegetables into my children's diet in a way that not only is pleasing to the palate but also to the eyes. I have been itching to make this beautiful Spiral Vegetable Tart for a long time. I knew my children would love it. It seemed so vibrant just like a whirlpool of colours. It was love at first sight since I saw the photo of the Spiral Vegetable Tart while trolling the the internet.
The tart consisted of a pastry base with carrots, zucchini and aubergines spiralling all around the tart base. I wanted to make a gluten free base so I used shredded potatoes as the gluten free base for the tart and it worked out really well. The key is to take as much water out of the potatoes as you can. You can either use a muslin cloth or a large sieve for this purpose. Basically any method that clicks with you.
To anchor the vegetables to the base I have used a mixture of ricotta and cheddar cheese. Seasoning the vegetables before arranging the vegetables in a spiral manner is also important or else the result will be a rather bland tasting tart.
|baking potatoes||3 medium|
|grated cheddar cheese||180g|
|black pepper powder||to taste|
|olive oil||3 tbsp|
|mixed herbs||1 tbsp|