Although it’s simple to make, this vibrant veggie dessert with roasted vegetables and whipped Feta looks amazing.
Ingredients
- 2 large carrots, peeled and thinly sliced
- 1 sheet of spelt puff pastry (store-bought or homemade)
- 1 cup vegan feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
For the pastry wash
- 1 tablespoon non-dairy milk (such as soy or almond milk)
- 1 tablespoon maple syrup or agave syrup
Instructions
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, combine the sliced carrots, olive oil, fresh thyme leaves, salt, and pepper. Toss until the carrots are well coated.
- Roll out the spelt puff pastry sheet onto a baking tray lined with parchment paper.
- Place the crumbled vegan feta cheese evenly over the puff pastry, leaving a border of about 1 inch.
- Arrange the marinated carrot slices on top of the feta cheese, slightly overlapping each other.
- Fold the edges of the puff pastry over the carrots to create a border.
- In a small bowl, whisk together the non-dairy milk and maple syrup. Brush this mixture over the folded edges of the puff pastry.
- Bake the tart in the preheated oven for about 25-30 minutes or until the pastry is golden brown and crispy.
- Once baked, remove the tart from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts (per serving)
- Calories: Approximately 300-350 calories
- Fat: 18-20g
- Carbohydrates: 25-30g
- Protein: 6-8g
- Fiber: 3-4g
