Ingredients for the summer vegetable spiral

1 roll of shortcrust pastry

1 large aubergine

1 large courgette

1 red pepper

2 carrots

3 tablespoons of mustard

1 egg

100 ml of plant-based cooking cream

150 g of goat's cheese (optional)

salt and pepper

equipment:
1 24-centimetre tart tin

verdure estive — A slice of summer vegetable spiral © cuisine-addict.com

Method

Preheat the oven to 180 degrees. Wash the vegetables, remove the stalk from the aubergine, trim the ends of the courgettes, deseed the peppers and scrub the carrots well. Cut the peppers into strips and slice the other vegetables lengthways on a mandoline to a thickness of 2/3 mm.

Blanch the carrots in plenty of water for 4/5 minutes to soften them. Cut the courgette and aubergine strips in half. Line a buttered tart tin with the shortcrust pastry. Prick the pastry with a fork and brush with 2 tablespoons of mustard. Build the vegetable spiral starting from the edge of the tin, arranging the courgettes and aubergines in a spiral so that the skin is visible from above, creating stripes of colour. Tuck strips of pepper in between the layers of the other vegetables. Season lightly with salt. In a bowl, whisk together the egg, the cream and 1 tablespoon of mustard. Season lightly with salt and pepper. Pour the mixture over the vegetables, spreading it across the whole tart. Bake in the oven for 30–35 minutes, checking for doneness.

Ingredients for the summer vegetable spiral

Method

Featured photo © rockthebretzel.canalblog.com

Summer vegetable spiral