I love pies and tarts and quiches and I love decorating pie crust as you might have noticed! However sometimes you just want to have a more veggie forward meal, and you might have colorful carrots and beetroots (I have just received a bunch from @oddboxldn) so why not decorate the top with veggies rather than pie crust? I have used sliced carrots for this and I did not follow a particular design, I just rolled with what the carrots were making happen with their texture and shape. It’s quite relaxing. Let me know whether you try this!
For the shortcrust pastry – this is a very reliable formula, the pastry is always perfect:
125g vegan butter
20g cold water (+ 1tsp)
For the filling:
2 small beetroots
1/2 pack of firm tofu
1/2 tsp turmeric
1/2 tsp cumin
3 cloves – ground
1/2 tsp nutmeg
1 tsp smoked paprika
Salt to taste
~100 ml Miso broth
Prepare the pastry by mixing the flour and the butter until you obtain a breadcrumb-like consistency, add the salt and then add the water and shape into a ball. Flatten in a disc, wrap in ziplock bag (so you don’t waste cling film which is not recyclable) and put in the fridge for 1h. After rolling out the pastry in the baking tin I prefer to chill it a bit more in the freezer, for ~30 minutes.
Prepare the filling:
Peel the carrots. Peel them vertically in long stripes until you reach the core.
Set aside the peels and chop the core in pieces, put them in a pan with the choppers beets and a splash of oil and cook for 7mins before covering with 100ml miso broth for 20mins. Once cooked, blend with a pinch of salt. Then add to the tofu, crumble it with your hands, and the spices.
Blind bake the tart shell for 30minutes at 180C static. Then fill with your filling and proceed to decorate the top as you wish.
Bake for 15 more minutes, as you want everything to come together nicely but the carrots on top to have some bite. Enjoy!
Let me know whether you try this here or on instagram @cake_files_ or to get in touch if you have any questions or requests! 🙂