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Rainbow Vegetable Tart

Rainbow Vegetable Tart

Surprise your guests with a Rainbow vegetable tart: a vegan and gluten-free flan with aubergines, carrots and zucchini. An eye-catching dish very easy to make!

13 November, 2016
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Type of dish

Dietary Consideration

serves for


total time

2 HR 0 MIN


Rice flour
150 g, plus extra for dusting
1/2 tsp
Baking powder
1/4 tsp, gluten free
Vegetable shortening
80 g
3 tbsp, cold
4 large
5 - 6 large, peeled
5 - 6 large
Olive oil
120 ml
black, freshly ground


How to Make the Rainbow Vegetable Tart

For the rainbow Vegetable tart pastry

To prepare the Rainbow vegetable tart pastry first combine the flour, salt, baking powder and vegetable shortening in a food processor.

Pulse until the mixture resembles rough breadcrumbs.

Add the cold water, 1 tbsp at a time, and pulse between additions until a rough dough comes together.

Turn out the dough onto a floured surface and knead briefly. Wrap in clingfilm and chill for 30 minutes.

After 30 minutes, remove the dough from the fridge and preheat the oven to 180°C (160° fan).

Roll out the dough on a floured surface to 1 cm thickness. Use it to line the base and sides of a 20 cm rimmed pie dish, letting the pastry stick to the rim.

Cut away any overhanging excess.

Prick the base with a fork and chill until needed.

For the rainbow vegetable tart filling

Using a mandolin set to 0.5 cm cutting thickness, slice the vegetables, lengthways, into thin slices.

Pat them dry with kitchen paper and then brush with olive oil and season with salt and pepper.

Arrange the vegetables in the lined pastry, on their sides in concentric circles, layering them alternately.

Slice more carrot and zucchini if needed and tuck them into the tart on their sides.

Brush the top of the tart with any remaining olive oil and season with salt and pepper.

Bake for 50-60 minutes until the pastry is cooked through and the vegetables are tender.

Remove to a wire rack to cool before serving the Rainbow vegetable tart warm or at room temperature.

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