Something fresh, vibrant and vegan for your long weekend celebrations. A shortcrust spelt flour pastry filled with caulimash and seasonal Autumn vegetables layered in a beautiful spiral. This is a simple yet impressive addition whether you celebrate Easter, Pesach or just enjoy a harvest table-style feast over the April holidays.
This recipe is originally by The Colourful Kitchen, I saw her gorgeous tart on Pinterest years ago. I was hesitant to try it because I assumed it was beyond my skill level. I gave it a go and while I do think hers is prettier, I’m still shocked by how easy it was! The most time-consuming thing was chopping the vegetables, it’s also difficult if you don’t have a mandolin slicer… Like me. If you don’t have a mandolin slicer, slicing the vegetables to the same thickness will affect how they cook through. No one wants underdone aubergine… ever. In the case that you’ve hand sliced your veggies, I suggest microwaving your aubergine and carrots for 2 minutes, maybe 3 minutes. This will make the vegetable cook to similar textures and it also helps rolling the spiral for your Autumn Spiral Tart.
These vegetables work well together because they are all in season during Autumn. You can use other vegetables that are easy to turn into long thin strips, like marrow in summer or potato/ sweet potato. Think of things that spiralise easily. A point on the crust, The Colourful Kitchen’s pastry recipe is bang on point. Take care not to take the Autumn Spiral Tart out of the oven to soon or the base may not be crisp and cooked through.
The changes I made were small and mostly to add some more flavour. I added garlic, sage, thyme and Dijon mustard to the premade caulimash, then I added Cayenne Paper and nutritional yeast to the pastry. The addition to the pastry was actually inspired by my mom. She makes an asparagus tart with an amazing flaky, cheesy pie crust that I adored as a kid. The last touch to her asparagus tart is a sprinkle of Cayenne Pepper before it goes in the oven. The nostalgia I have for this, made me add nutritional yeast for cheesy flavour and Cayenne Pepper to the Autumn Spiral Tart pastry. I also made 1 and half times the original pastry recipe so it would fit into my pie dish.
- 1 1/2 cup Spelt flour
- 1 1/2 tablespoons Nutritional yeast
- 1 teaspoon Cayenne pepper
- pinch of salt
- 2/3 cup of vegan butter (I used Flora Vegan)
- 2-4 tablespoons of cold water
- 1/2 large head of cauliflower
- 1/2- 2 tablespoon of olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 small clover of garlic, minced
- 1 larger aubergine
- 2 long, thin carrots
- half a baby red cabbage, finely sliced
- 1 cup of Kale, finely sliced
- 1/2- 1 tablespoon olive oil (optional)
1). If you can, make the caulimash ahead of time. It make this whole process seem faster. Cut the cauliflower into small pieces. Steam your cauliflower until soft- when you pierce it with a fork. Using a stick blender, combine the steamed cauliflower with the remaining caulimash ingredients until you reach your desired consistency. I like mine quite smooth, but not completely pureed.
2). Preheat the oven to 220 degree Celsius. Grease your pie dish, I used some Carlton towel to spread a thin film of canola oil around the dish, followed by a dusting of all-purpose flour.
3). Slice your aubergine and carrot on a mandolin slicer. Take your slices of aubergine and check them against the height of the pie dish, slicing them lengthways so the won’t be taller than the pie dish or the carrots. Repeat with the cabbage and kale if needed. If slicing by hand, lay the carrots and aubergine on a flat microwave-proof plate in a single layer and microwave for 2 minutes, check if they are just starting to soften. They may need an additional minute. Leave to cool completely while you make your pastry
4). Place all of the pastry ingredients, except the cold water, into a food processor. Pulse, slowly adding the cold water tablespoon at a time, until a ball or dough forms. You can place the dough into the pie dish, and flatten and shape it using your fingers. I prefer rolling out the dough. Using a rolling pin on a floured surface, get the crust to about 5mm thickness. Aim for a round shape, roll the circle over your rolling pin then unroll it over your pie dish. Gently push into the corners of the dish. Use a non-serrated knife to trim the excess dough off the sides. (I made crackers with the excess dough)
5). Put 1/2 to 3/4 cup of caulimash into the crust.
6). Start your spiral by layering carrots on your palm, with about 2-5mm increments, then rolling them into a tight spiral. Place this into the centre of the dish, checking that the spiral stands up in the mash. Repeat the process of layering in your palm with the different veggies and leaves, place these around the carrot spiral. Continue until your dish is filled. Use remaining kale to fill in any gaps you might have. An option is to lightly brush the veggies with olive oil.
7). Bake for 45- 55 minutes or until veggies golden and the pastry pulls away slightly from the side of the dish. You can brush the veggies (especially the kale leaves) with additional olive oil at the 40-45 minute mark if they look to dehydrated for your liking. Top the centre with any leftover caulimash. This is best eaten warm but still good cool, leftovers keep covered and refrigerated for 24 hours.
*If you leave out the nutritional yeast and cayenne pepper from the pastry, you may need less water. Carefully watch the pastry when adding the cold water, how much you need may differ depending on the flour and vegan butter you use.
*I had lots of leftover veggies after filling the pie dish. I made vegetable chips by lightly coating the veggies strips with some olive oil, salt, pepper spices. Carrot and aubergine take the longest to go crispy, kale cooks up quickly so keep an eye on it.
If you do make the Autumn Spiral Tart, I would love to hear from you or see pictures, so please remember to tag me! Any questions? I’ll answer them as soon as I can in the comments section below.