Summer Roast Vegetable Tart

This was my first ever post on youtube! It took me over 2 years to muster up the courage and get the ball rolling on a dream that I had had for a very long time. Cooking, filming and posting food videos on youtube seemed like the perfect way for me to express my love for food, creativity and  spreading the vegan message.
I guess I just lacked confidence and I was very afraid of what people would say about me. I was new to veganism, and at the time I felt very embarrassed because I didn't know anyone else who was, I felt very isolated. I remember being out with my friends and being embarrassed to ask for my pizza without cheese. I look back to that time now and think "what the hell was I worried for?". Pretty much everyone I know has been very supportive or.... hasn't actually paid any attention to what I'm doing. I have learnt most people are too caught up in their own little world to worry about what's going on in yours ( this can be a good thing and bad thing..). This recipe just came to me out of the blue, as 99% of my recipes do. I get inspired by pictures on instagram and magazines and all the amazing cafes/restaurants I visit. But, most of the time the idea just hits me and I roll with it.
I started with this recipe, because I thought it would be a super easy way to introduce veganism to people who weren't vegan. It can be served as a main or as a side dish. It would pair perfectly with any fresh summer salad. I have linked my video down below and of course the recipe, enjoy!!

RECIPE

ingredients :

1 Sweet potato
3 Small new potatoes 
1 Red onion 
5 Baby carrots
1 Eggplant
1 Tbsp balsamic vinegar 
Juice of half a lemon 

Marinade :
4 tablespoons spiced chutney of your choice I used the brand “Traditional” cumin inspired spiced chutney.
( any sort of morrocan /indian inspired chutney will work, I'm super lazy so this shortcut is a win for me)
juice of one lemon
3 Sprigs of rosemary (just the leaves)
3 Sprigs of thyme (just the leaves)
Salt and pepper to season

3 Sheets of puff pastry (vegetarian society approved)

Toppings :

2 Tomatoes 
1/4 Capers
1 Sprig of fresh thyme leaves
1/4 Toasted pumpkin seeds
Juice of half a lemon
Pepper to season 

Method:

Roughly chop all vegetables into approximately the same size, except you can leave the carrots and cut them in half (looks better for presentation purposes).

Put all vegetables into a baking dish and
mix in marinade. Make sure they are coated evenly and flattened. 
Put into 200 degree oven for 20-30 mins. Or until golden,crisp and soft. 

While vegetables are cooking, roughly form a case out of the puff pastry, for your veggies to sit in. This doesn’t need to be perfect and can be any shape you like. I chose to make a rectangle.
Press all sides down with a wet fork to ensure they stick together. Place on a tray covered with parchment paper. 

Once you have removed the cooked vegetables, place pastry into the oven for 10-20 mins or until golden brown and puffy.

Toss the cooked vegetables in balsamic and lemon.

Place the cooked pastry on a serving platter and arrange the vegetables on top. 
Chop the two tomatoes and put on top of veggies, sprinkle the capers and toasted pumpkin seeds. Squeeze the lemon over and season with pepper. 

“parmesan cheese”

4 Tbsp nutritional yeast
1/4 Cashews
6 Walnuts 
Salt to season 

Place all ingredients in high power blender or food processor and blend until a fine dust. 


Sever Roast vegetable puff pastry with “parmesan cheese” and greens. I also added some onion relish. ENJOY !