Vegan Nut Roast Tart With Spinach Pesto

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11 Ingredients

Number of servings

1 parsnip, peeled
1 red onion, cut into thin wedges
1 small sweet potato, peeled, cut into 5mm rounds
1/3 cup extra virgin olive oil
3/4 bunch thyme (save 3 sprigs, to serve)
2 sheets frozen vegan shortcrust pastry, partially thawed
200grams sliced white cup mushrooms
120grams baby spinach leaves
1 cup unsalted mixed nuts
2tablespoons nutritional yeast flakes
2 garlic cloves, chopped

Description

For a vegan roast that everyone can enjoy, try this vegetable and nut roast tart. It features crisp vegan pastry, spinach pesto and sweet roasted veggies.

Method

Step 1 of 6

Preheat oven to 200°C/180°C fan-forced. Grease an 11 x 35cm (2cm deep) fluted tart pan with a removable base. Line a baking tray with baking paper.

Step 2 of 6

Using a peeler, peel 10 ribbons from parsnip and reserve. Cut remaining parsnip lengthways into wedges and place on tray with onion and sweet potato. Drizzle with 1 tbs oil and scatter over thyme.

Step 3 of 6

Slightly overlap pastry sheets and press with a fork to join. Line base and sides of tart pan with pastry. Trim excess. Prick pastry base with a fork. Line with baking paper and fill with pie weights or uncooked rice. Bake pastry case and vegetables for 20 minutes or until pastry is light golden and vegetables are just tender. Remove pie weights and baking paper, then set aside to cool for 20 mins.

Step 4 of 6

Meanwhile, heat 1 tbs of the remaining oil in a large frying pan over high heat. Cook mushrooms, stirring, for 5 minutes or until golden and tender. Transfer to a bowl.

Step 5 of 6

Add spinach to same pan and cook, stirring, for 2 minutes or until wilted. Transfer spinach to food processor with ½ cup nuts, yeast flakes, garlic and remaining oil. Process until finely chopped.

Step 6 of 6

Spread two-thirds of the spinach pesto over base of pastry case. Top with roasted vegetables, mushrooms, remaining nuts and reserved parsnip ribbons. Bake for 20 minutes or until pastry is golden and crisp. Dollop with remaining spinach pesto. Serve topped with extra thyme.