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
Sweet Potato Crust
- 2 medium tomatoes, roughly chopped
- Fresh or dried herbs such as oregano, basil, thyme
- 2 Lebanese eggplants
- 2 carrots
- 2 zucchini
- 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.