Healthy vegetable roulade tart with minimal oil and lots of vegetables!
I was recently asked in an interview where I get my inspiration for my food creations from. To be honest, sometimes my brain is in such overdrive that meditation, mindfulness and just 'breathing' doesn't work. So, I express it through my food and the passion I have for food.
So that's where this roulade tart comes in. If anyone wants to ask how I am today, I'll just refer them to this tart! You can interpret that in however you'd like!
Vegetable Roulade Tart with a Sweet Potato Crust
Healthy vegetable roulade tart with minimal oil and lots of vegetables!
Servings: 6
Ingredients
Sweet Potato Crust
- 1 large sweet potato, baked or boiled with skin on ½ cup flour (I used ground millet and chickpea flour)
- ½ cup water
- 2 tbs chia seeds, finely ground
- ½ tsp baking powder
Tomato sauce
- 2 medium tomatoes, roughly chopped
- Fresh or dried herbs such as oregano, basil, thyme
Vegetables*
- 2 Lebanese eggplants
- 2 carrots
- 2 zucchini
Instructions
- Preheat oven to 180C. Line a medium-sized casserole dish with baking paper or brush with oil.
- For the crust: Add all crust ingredients to a food processor and process until well combined. Spread mixture on the bottom and sides of the casserole dish and press firmly. Set aside.
- For the sauce: Add tomatoes, herbs and a dash of water to a small saucepan. Bring to a boil for 3 minutes then reduce to medium heat. Simmer until the tomatoes break down and thicken. When the sauce has cooled, spread onto your crust.
- For the roulade: Slice all vegetables to about ¼ cm thick. Take one slice of any vegetable and roll into a tight circle. Wrap with another vegetable slice and repeat until desired shape or size. Secure the swirl with a rubber band and set aside. Repeat for remaining vegetables.
- To assemble: Remove a rubber band from one spiral and place onto the crust. Repeat for the remaining spirals until the tart is filled.
- Bake in oven for 30-40 minutes or until vegetables have cooked through and the crust is crisp at the sides.
- To serve: use a sharp knife to cut in between spirals and serve! The tart will keep in your fridge for 3-5 days.
Notes
Tip: Try to make sure all of your vegetables are the same width!
Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!
Hi again,
Also did you use finger millet flour which is dark in colour(ragi) or the white colour one?
I used the white coloured millet :). Hope that helps!
Hi Anthea,
I hope you are in a more relaxed state than previously! Ok firstly,
!) Is it one of those tarts that tastes best on day of making or does it still taste good the next day? Its just that I am planning to do this for christmas and need to cook things in advance. Can I prepare the day ahead and just stick it in the oven on the day of my dinner party?
2) How long did it take you to make it, especially the vege peeling and rolling?
Thanks hope you have a lovely christmas.
Hi Shamani! And aw thank you! In response to your questions:
1. This tart tastes best on the day you make it. I'd strongly recommend taste testing the crust before you bake it to make sure it's tastes how you like! It's quite bland without any herbs/spices.
2. The veggie peeling and rolling is a little time consuming. I peeled everything with a mandolin which took about 15 minutes and assembling the tart took about 20 minutes.
I hope that helps and I hope you have a lovely Christmas too!
Hi,
How many people does this serve?
Thank you!
Hi Jackie, it serves about 4-6 people. Thanks!
I'm curious, what size casserole dish are you using? Is this like an 8x8?
I'm going to attempt this for a potluck and I'm really hopeful for this. I work in an art department and if it comes out well, they'll love the design.
Yes I used an 8x8 inch pan! I'll update the recipe saying this. I hope you enjoy making it and your colleagues like the design!
Ha Ha, be my chef! Will save this one for when I have the patience and time to roll everything up. (Enter extra toddler hands.)
Haha, I would love too! And haha, I love toddler hands - just so small and adorable xo
I found this recipe when I was looking for fun vegan thugs to make. It looks like a lot of work but it is so beautiful. I am planning on making it this wee. I have been exploring your site and reading your blogs. I can't do gluten or soy. I can easily make the adjustments for gluten. Any suggestions for replacements when you recipes call for tofu?
Hi Candi! Thanks for popping by! Yes, I won't like, this roulade tart was a lot of work but you can simplify it by making less swirls! For the recipes that use blended tofu in my blog, you might be able to mix chickpea flour with water (to make a thick consistency) or use cashew cream instead. I hope this helps :). As for actual tofu, I've seen recipes online that make tofu out of chickpea flour. I hope this helps ๐
Anthea lovely .. Please don't burn yourself out! โค๏ธ
And start hating what you do ..
It's true that we only have a certain amount of energy to use every day and we need to manage it the best we can .. Cut the least important out some of the time, and/or gradually charge more for your services so you can delegate / get someone else to do some of your tasks .. ?
Well the first thing I thought of when I saw this pie was 'only a person with an incredible amount of patience and determination could do that'. Second, it looks like a painting by Klee or Van Gogh (or somewhere in between ..) I would frame this and put on my kitchen wall!
Lots of love x
Thank you Sara! Your comments always hit the nail on the head! Yes, I would love to gradually charge more for my cakes/services and eventually outsource some things! I think I'm just being awfully tough on myself (with no 'nice' filter) and expecting that I'm a pro at everything immediately. Well this week, I'm just focusing on blogging and developing my ebook so hopefully that'll be less hectic!
And the tart strangely does look like a painting doesn't it!! I love the idea of framing it. I really need to personalise my home a bit more! Sending so much love xoxoxo
It takes time to set oneself up as a business .. and you are doing so well even after just a few months! Well I'm not seeing what you are going through on a daily basis of course ๐ And it's easier said than done โ and even easier for ME to say all those things ๐ Sending you love and a bit of 'ommm' ;)) xxx
Thank you lovely! You have the kindest heart. Sending you lots of love and ommm back too xoxo