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1. Gather the ingredients

  • 1 puff pastry shell
  • 2 zucchinis
  • 3 carrots
  • 1 eggplant
  • a cup of sweet potato mash
  • 2 tbsp of mustard
  • fresh rosemary
  • a drizzle of olive oil
  • salt and pepper

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2. Prep the pastry

Preheat the oven to 375 F, coat a pie pan with some oil or butter so the pastry won’t stick, carefully place the pastry inside and prick several times with a fork. Take to the oven.

colorful tart, vegetable pie, hypnotizing vegan roulade, vegan tart, vegetable peels

3. Add the mash

Take the pastry from the oven when it’s slightly golden and add the sweet potato mash (you could also use hummus, any other mash, or if you eat dairy, try with cream cheese or crème fraîche). Spread the mustard and sprinkle with rosemary.

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4. Make the strips

Using a mandolin or vegetable peeler, cut the carrots, eggplant and zucchini into lengthwise strips.

colorful tart, vegetable pie, hypnotizing vegan roulade, vegan tart, vegetable peels

5. Start rollin’

Start by rolling zucchini, as it’s the tenderest one, continue with strips of carrots and then the eggplants, always with the skin of the vegetable up.

colorful tart, vegetable pie, hypnotizing vegan roulade, vegan tart, vegetable peels

6. Place in the tart’s center

Roll as many layers as you can using your hands and then place the spiral in the center of the tart, press so it sinks a bit.

colorful tart, vegetable pie, hypnotizing vegan roulade, vegan tart, vegetable peels

7. Here is a trick

As all the stripes need to be a similar width, you can chop off the extra bit out of the eggplant.

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8. Keep going and take back to the oven

Keep adding layers alternating the vegetables until you reach the edge of the tart, and when you are done, drizzle with olive oil, season it and take it back to the oven for an extra 30 minutes until the vegetables are tender and the crust is golden.

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9. Munch away

Combine with extra mustard, a hot sauce and enjoy all the hard but delicious work.

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