I’ve been itching to make this spiral vegetable tart since discovering it on Pinterest and ‘Straya Day was the perfect excuse to bake it. The mister isn’t very keen on *certain* vegetables so I don’t get to make things like this very often.I couldn’t get everything the recipe called for so I ended up using just carrots, green zucchinis and eggplant on mozzerella, parmesan and cheddar. I already had frozen shortcrust so that made things a little easier.
It was a definitely a pain to slice all the vegetables with a vegetable peeler and don’t get me started on the wrapping. The OCD in me had a good time lashing out and trimming all the strips to make sure they were similar height. Well, as similar as I could get it to be.
Note to self or anyone else out there attempting this:
- Don’t be a hero. If it’s your first time making this start small and not a 10″ pan
- doesn’t have to be perfect because you can squish the veges into the cheese mix to level the field out and look like you’re a champion vege layer-er
- Don’t be shy with the cheese layer. I made more than the recipe asked for and laid it quite sparsely, forgetting that the cheese mix eventually melts down to a thin layer
- Invest in a wide peeler. Normal peelers are really good for carrots and small to medium zucchinis but when it comes to aubergines…. Yeah. The styrofoam textured centers didn’t slice as well so I had to slice them by hand which resulted in uneven layers and most of them too thick to obey the wraps
- Check the kitchen for said equipment before you start. I found mine the day after and there was plenty of face palming
- Wrapping can be fun if you have it all laid out. Next time I think I’ll try to stagger the strips first then roll it
- Keep smaller pieces to fill the spots
- Be generous with seasoning
- Keep the leftover vege for mini pies
- Have patience, it’ll be worth it
It was very much a #PinterestPass but there isn’t the urge to make it again just yet. :)
The leftover mismash of vegetable bits went into more pies. You can probably tell that the mini pies had very much less attention to detail and a literal chucking and slapping of the shreds on top. Ok, there might have been a couple of crafted rosettes. *blames OCD*
There was still quite a fair bit of cheese mix after making the mini pies, so I combined some self raising flour and a couple of eggs to the mix hoping that it’ll turn out more like a quiche… It was more like cornbread. Cheesy, dry and lacking the softness of the lush eggy goodness quiche. Husband still liked it so at least he was fed for the night XD
I roasted capsicums, carrots and curried pumpkin (which, I used for a healthier version of mac & cheese) too.
It’s midnight now and the mouth is itching for a snack.