I don't wont to lay too much work on my back as I am, after being sick for two weeks, a little weak on my legs. So I postponed garden work for later on.
Still I wasn't lazy and I have been standing in the kitchen (as we didn't want to suffer from hungry ;)
According to the sun I decided to make a tarte like the sun - bright and colorful. I was hesitating how to arrange the vegetables I ended up to arrange them in a circle. Well, it's quite a little bit timetaking but worth it. And with the right music in the back, work always goes easier......
No go ahead and make your own Flower-Tarte and enjoy it with your best part and a glass of good wine!
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Vegetable-Flower-Tarte
4 Persons
2h 30min
Cake pan (Springform) 24cm diameter
Ingedients:
200 g wheatflour
40 g margarine
1/2 tsp. salt
11 Tbsp. water
180 -200 g cashew cheese (recipe below)
320 gr. Zucchini
220 gr. eggplant
210 gr. carrots (carrots and zucchini should be about same thick)
salt, pepper and herbs
Oil
Preparation:
For the dought put flour, margarine, water, 0,5 tsp. salt in a bowl and knead till smooth. Cover and give in the refrigerator for about 1 hour.
Prepare the cashew cheese and keep cool till use.
Peel the carrots and slice with vegetable planed lenghtwise in thin streaks. Do the same with the zucchini and keep them seperatly in two bowls.
Cut eggplant in half, place cuted side down and with a sharp knife cut lenghtwise into thin slices. The slices should have about the same size as carrots and zucchini (don't worry if they are a little bit bigger ;)
Take the dought out of the refrigerator and roll bigger than the from. Lightly grease the springform and layer it with the dought, on the side up about 2-3 cm.
On the bottom disturb the prepared cashew cheese.
Now arrange the slices from outside to inside in a circle. Make sure that the halved eggplant slices lays with dark color up.
Brush the arranged vegetables on the upper edges with oil and sprinkle with salt, pepper and some herbs
Put the cakepan (springform) for 45 min in the not preheated oven at 200 °C.
Before serving dizzle with some tomato-balsamic vinegar and walnut oil. (or another balsamic vinegar).
Enjoy your piece of vegetable-flower-tarte!
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Classic Cashew Cheese
Makes 1 1/2 cups
1 cup raw cashews
1/4 cup nutritional yeast
2 tablespoons fresh lemon juice
2 tablespoons white wine
2 cloves garlic
1/2 -1 tablespoon Dijon mustard
Soak cashews in 1/4 cup of water for about 20 minutes to 1 hour.
Add all ingredients to a high speed blender or food processor.
Blend until thick and creamy.
Use at room temperature or chill for at least 20 minutes.
Store in an airtight mason jar or container for up to 1 week.
Enjoy!
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