Veggie roulade tart...simple, elegant and delicious

A few months ago, I saw this video circulating on FB for what they called a spiral vegetable tart. I was mesmerized. I must have viewed the video 50 times. It was simple and elegant but I wondered if it was delicious. I soon forgot about the dreamy tart until I made my maple pecan pie. It was the first time I ever made pie dough and it was so easy that I tried thinking of other kinds of pies I could test drive my new skills on. Then I remembered the gorgeous veggie roulade tart (that’s what I called it).

I didn’t have time to search for the video on-line but like I said, I had watched it over and over again and I had a pretty good idea of what ingredients I had to buy. I also remembered that I did not like the base that the vegetables sat on in the pie crust; thinking it wouldn’t be flavorful enough.  Here is my version of a simple, elegant and easy to do dish, which is sure to wow, not only for its beauty but for its divine deliciousness.

INGREDIENTS

  • 2 red beets, peeled
  • 3 colorful carrots (purple, yellow and orange), washed
  • 1 long skinny sweet potato, peeled
  • 1 large Idaho potato, peeled
  • 3 zucchinis, washed
  • 1 container of hummus** I used garlic hummus
  • Generous amount of fleur de sel and olive oil
  • Pie dough

  

Prepare the pie dough as follows

  • 1.25 cups of all-purpose flour
  • ¼ tsp. of salt
  • ½ cup of cold butter cut in cubes
  • ¼ of either plain yogurt or sour cream ** I used sour cream this time
  • 1 tbsp.  of ice cold water

Mix the flour and the salt in a food processor or by hand in a large bowl. Add the butter a bit at a time, pulsing for a few seconds each time or cutting it with a pastry cutter by hand, until the dough form little balls the size of peas. Add the water and yogurt and continue mixing until the dough starts to firm up. Add more water by the tablespoon as needed. Form the dough into a ball with your hands and then roll it out with a rolling pin.

Line an oven-ready pie plate with the pastry dough and refrigerate for 30 minutes. In the meantime, shave all the vegetables into nice long strips.

 ASSEMBLY

Remove the cooled pie plate and spread a generous amount of hummus on the bottom of the plate. Then start rolling the veggie strips alternating between different colors. Place the roll in the middle of the plate and continue wrapping continuously alternating colors. The hummus will help keep the roll in place. Once you have filled the pie plate, drizzle a generous amount of olive oil and a good pinch or two of fleur de sel. Bake in the oven at 375 degrees for 30 minutes.

Start to finish, this recipe took 1 hour and 30 minutes and was a wonderful hit.

Enjoy!

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