Here is a superb way to hypnotize your family and friends. A delicious vegan roulade that uses thinly peeled stripes of vegetables arranged in a beautiful, mesmerizing spiral design. We have made it from carrots, zucchinis and eggplants, but you can try any other colors of vegetables you'd like. The stripes stay in place thanks to a sweet potato mash at the bottom, but you could also you some hummus, any kind of mash or creamy leftover dip you can quickly make or rescue from the fridge. Although this dish is much easier to make than it looks, the results are pretty astonishing and believe us, it's worth a try. There are only a few steps to it and none of it is complicated, The peeling and assembly might be a bit time-consuming, but hey, it's delicious in the end!
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
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.
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.
4. Make the strips
Using a mandolin or vegetable peeler, cut the carrots, eggplant and zucchini into lengthwise strips.
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.
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.
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.
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.
9. Munch away
Combine with extra mustard, a hot sauce and enjoy all the hard but delicious work.