Vegetable Rose Tart With Cheesy Sun-Dried Tomato Filling [Vegan, Gluten-Free]

The vegetable rose tart is a stunning creation that perfectly balances aesthetics with flavor. The oat and sunflower seed crust yields a satisfying crunch, while the rich, cheesy sun-dried tomato filling offers a beautifully balanced blend of savoury and creamy notes. The addition of vibrant, fresh vegetable ribbons on top adds a pop of colour and a burst of freshness, elevating this dish to perfection. Wanting to dazzle friends and relatives with culinary prowess at social gatherings like brunches or family reunions is understandable. Easily tailor the spices, garlic, and vegetables to suit your personal palate.

Contents

Vibrant Vegetable Rose Tart with Cheesy Sun-Dried Tomato Filling: A Vegan and Gluten-Free Delight To make this delectable vegan and gluten-free tart, gather the following ingredients: For the crust: 1 1/2 cups almond flour; 1/4 cup coconut oil, melted; 1 tablespoon apple cider vinegar; 1 teaspoon salt. For the filling: 8 oz vegan cream cheese (softened); 1/2 cup sun-dried tomatoes, packed in oil and drained; 2 cloves garlic, minced; 1/2 cup chopped fresh parsley; 1/4 cup nutritional yeast; 1/2 teaspoon lemon zest; Salt and pepper to taste.For the Crust:For the Filling:For the Vegetables:Prepping a Vegan and Gluten-Free Vegetable Rose Tart with Cheesy Sun-Dried Tomato Filling

Vibrant Vegetable Rose Tart with Cheesy Sun-Dried Tomato Filling: A Vegan and Gluten-Free Delight

To make this delectable vegan and gluten-free tart, gather the following ingredients: For the crust: 1 1/2 cups almond flour; 1/4 cup coconut oil, melted; 1 tablespoon apple cider vinegar; 1 teaspoon salt. For the filling: 8 oz vegan cream cheese (softened); 1/2 cup sun-dried tomatoes, packed in oil and drained; 2 cloves garlic, minced; 1/2 cup chopped fresh parsley; 1/4 cup nutritional yeast; 1/2 teaspoon lemon zest; Salt and pepper to taste.

For the Crust:

Two tablespoons of ground flaxseed, mixed with six tablespoons of warm water.
1/2 cup sunflower seeds
1 cup rolled oats
1/8 cup water
Basil and oregano, to taste
Salt and pepper, to taste
Coconut oil, for greasing

For the Filling:

One 12.3-ounce block of silken, firm tofu.
2 garlic cloves
1/4 cup sun-dried tomatoes
2 tablespoon nutritional yeast
Juice of 1/2 a lemon
1/8 cup of rice milk or another non-dairy milk
1/8 cup parsley

For the Vegetables:

1 medium-sized zucchini
3 carrots
1 celeriac
1 beet
1-2 tablespoon olive oil

Prepping a Vegan and Gluten-Free Vegetable Rose Tart with Cheesy Sun-Dried Tomato Filling

Preheat the oven to 345°F.
Combine two tablespoons of ground flaxseed with three tablespoons of lukewarm water to create a substitute for eggs in your recipe. Set aside for 10 minutes.
Combine all the base layer ingredients in a blender and process until a crumbly dough forms.
Coat a 9-inch springform pan with a thin layer of coconut oil or substitute, ensuring an even distribution across the base and up the sides of the pan.
Place the springform pan in the preheated oven and bake for approximately 15 minutes.
As you wait, combine all the necessary components for the filling mixture in a blender and blend seamlessly to achieve a uniform consistency.
Slice the vegetables into delicate, uniform julienne strips using a mandoline or potato peeler for precise control and effortless results.
Once the crust has cooled slightly, carefully spread the filling across its surface with even consistency.
Preheat the oven to 375 degrees Fahrenheit and prepare the vegetables for assembly.
Arrange the outermost layer of your vegetable roll along the centre of the tart, exerting gentle pressure to ensure a secure fit. Surrounding the filling with layers of variously textured vegetables, gently press each strip into place as you go, ensuring a harmonious marriage of flavors and presentation.
Gently brush with a moderate amount of olive oil and allow the dish to bake for approximately 15-20 minutes.