Suitable for vegan dietary
Prep time 60 mins
250g vegan puff pastry
60g goat’s cheese
A sprinkle of coco sugar
200g black olives
1 clove garlic
for the dressing
1tbsp. olive oil
A dash of good quality honey
For this recipe I used ready-made pastry.
Bake it blind at 160C for around 20 minutes and then remove the pastry from the flan dish, turning it out onto a flat tray and baking the underneath for another ten minutes until pastry is crunchy. Set aside. Wash aubergine and cut it length ways. Place each slice on a baking dish and drizzle with oil and season. Bake them at 160C for around 25 minutes until the flesh is cooked and the aubergine has browned. Remove from the oven and set aside.
In a pan, peel and chop garlic, add some olive oil and cook the garlic. Add the olives and cook for around 10 minutes and switch off. Set them aside.
Using ready cooked beetroots, slicing them thinly, place on a dish, season and add olive oil and balsamic vinegar while tossing the beets. Add the aubergines, coating them in the oil and vinegar. Crush walnuts and break the goats’ cheese in small pieces with your hands.
Get the pastry, place on the serving dish. Layer the veg, add the goats cheese and walnuts and olives. Prepare dressing by adding the tahini and oil into a bowl and mixing well. Add some honey. Pour this over the tart and one last dash of olive oil for good measure.