Takes 1 hour 50 minutes
33cm round of readyrolled
150g vegan soft cheese
1 garlic clove, crushed
50g ground almonds
2 tbsp fresh breadcrumbs
1 medium yellow courgette
2 medium green courgettes
1 white or yellow carrot
2 medium orange carrots
2 medium purple carrots
For the pistou
a small bunch mixed flat-leaf parsley and basil
a few chives
finely grated zest and juice of 1 lemon
4 tbsp olive oil
sea salt and freshly ground black pepper
Preheat the oven to 180C/350F/gas mark 4. Line a 22cm loose-bottom tart tin with the pastry then blind bake for 20 minutes. Meanwhile, mix together the vegan soft cheese, garlic, ground almonds, breadcrumbs and a pinch of salt and pepper in a bowl. Place to one side.
Trim all the vegetables then peel them into long strips. Microwave the strips for 30 seconds or place batches of the strips into a colander in the sink and pour boiling water over them, then allow to drain.
Remove the greaseproof paper and baking beans from the pastry case then bake for a further five–10 minutes until golden. Once baked, spoon the cheese mixture into the base. Tightly roll up one vegetable strip, surround with a second strip and roll up around the first piece. Place the vegetable ‘rose’ in the centre of the tart. Repeat and arrange the roses all over the tart.
Drizzle with olive oil then bake the tart for 40–50 minutes until golden. To make the pistou, whizz all the ingredients in a food processor and pour into a serving bowl. When the tart is ready, serve hot or cold with a drizzle of pistou and the reserved herb leaves.
Extracted from Posh Tarts by Phillippa Spence (Quadrille, £12.99) Photography © Faith Mason