Look no further than this vegetable dish for the perfect vegan centrepiece this Christmas.
Vegetables shouldn’t be overlooked during the festive season, and this dish from the College of Naturopathic Medicine proves why.
Treat your dinner guests to this mouth-watering roasted vegetable tart, with a creamy chickpea filling, packed with tender beetroot and sweet heritage carrots.
The pastry is grain-free and prepared from a ground nut base, baked until crisp and golden.
Perfect as a main course for a vegan, gluten-free seasonal festive table.
Roasted Beetroot & Heritage Carrot Vegetable Tart
For the vegetables
- 1 large organic beetroot, trimmed and scrubbed
- 4 medium organic heritage carrots, scrubbed and peeled
- 1 tbsp coconut oil
- Sea salt and pepper to taste
For the pastry
- 75g hazelnuts
- 240g ground almonds
- 1 tbsp arrowroot powder
- 1 tbsp ground flaxseed (linseed)
- ½ tsp sea salt
- 2 tbsp coconut oil
- 4 tbsp filtered water
For the filling
- 3 small shallots, peeled and thinly sliced
- 2 cloves garlic, peeled and crushed
- 3 tsp fresh rosemary leaves, finely chopped
- 3 tsp coconut oil
- 230g organic chickpeas, drained and rinsed
- 1 tbsp tahini
- The juice of half a lemon
- ½ tsp sea salt
- 2 tsp macadamia oil
- 1 tbsp hazelnuts, roughly chopped (for the topping)
- Heat the oven to 200°C/180°C/Gas 6.
- Soften a tablespoon of coconut oil into a shallow oven tray, add the beetroot and carrots whole, season with a little salt and pepper, toss vegetables to evenly coat in the oil and seasoning and arrange in the tray. Bake for 35-40 minutes, turning halfway through.
- Whilst the vegetables are roasting, prepare the pastry. Add the hazelnuts to a food processor and pulse to form a crumb. Add the ground almonds, ground flaxseed, arrowroot and salt. Blend to combine. Add the coconut oil and pulse to form a chunky crumb. Add the water a little at a time until a dough forms. Wrap the dough in silicone-free baking paper and transfer to the fridge for 10 minutes to chill.
- To make the filling, heat a teaspoon of coconut oil in a frying pan over a low heat. Add the shallots, garlic and two teaspoons of rosemary and sweat gently until tender.
- Once the oven-roasted vegetables are cool enough to handle, peel away the beetroot skin, quarter the beetroot and slice the carrots lengthwise in half. Reduce the oven temperature to 180°C/160°C/Gas 5.
- Next, take the chilled pastry out of the fridge and gently unroll from the paper. Press it into a 7-inch loose-bottom tart tin. Pierce the pastry base at intervals with a fork and transfer to the oven for 12 minutes.
- In the meantime, whilst the pastry is baking, sprinkle the cooked vegetables with the remaining rosemary, drizzle with the macadamia oil, toss to combine and set aside.
- Add a carrot to a food processor along with the chickpeas, cooled garlic and shallots, lemon juice, tahini, sea salt and remaining coconut oil. Blend to a thick paste, as smooth as you can get it.
- Remove the part-baked pastry base from the oven and fill with the carrot and chickpea mixture. Arrange the cooked vegetables in amongst the chickpea filling. Scatter the chopped hazelnuts over the top. Transfer to the oven for a further 20-25 minutes until the pastry is crisp and the filling is piping hot through.
Recipe by Emma Carter, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine: com 01342 410 505, Photography by Emma Carter for CNM.
CNM (College of Naturopathic Medicine) has a 22-year track record training successful practitioners, in class and online, with colleges across the UK and Ireland. CNM Natural Chef is an accredited member of ICSA (Independent Cookery School Association).