Vegan, crunchy, tasty and kind of buttery. Would you expect something more form a savoury pie?
I made this pie for participating to a contest about shortcrust pastry. I had to do something outstanding. oh well. here it comes. To be honest, the pie is amazing just as an open pie. The top layer gives a sort of extra crunchiness.. and especially the paprika dough spices everything up.
Don’t worry, if you decide to make it as a normal pie, with no lid and very simple, it will be as tasty and good. No need to complicate your life in order to get something cute. However, look at my videobelow (will post it in the next couple of days) to see how to do the very same colourful pattern.
“It could be argued that there is an element of entertainment in every pie, as every pie is inherently a surprise by virtue of its crust.”Janet Clarkson, Pie: A Global History
Vegan Shortcrust Pastry Tart
- kitchen robot (optional)
- Tart Mold (20 cm)
- Veggie Cutter (Mandoline)
- 350 gr Flour
- 80 gr Olive Oil
- 120 gr Water
- 10 gr Salt
- 1 tsp Baking Powder
For the Colours
- 2 tsp Turmeric
- 1 tsp Purple Carrot Powder
- 1 tsp Matcha Powder
- 1 tsp Paprika Powder
For the Filling
- 1 Potato
- 1 Apple
- 1 Carrot
- 1 Zucchini
- 100 gr Vegan Feta I used Violife
- to taste Salt and Pepper
- Start from the Vegan shortcrust dough. Mix all the ingredients together until smooth. In case you want to have the different colours, Use 200 gr of flour for the yellow and 50 gr for each other colour. Adjust the proportions of oil and water as required.
- Knead the dough and let it rest for half an hour in the fridge.
- Roll out the dough and make the base. Watch the video below to see how to make the interknitting.
- Leave the dough to rest 15 min in the freezer and prepare the filling. Cut the veggies with a mandolin. Take out the dough, make the roses by overlapping the veggies one on top of the other and rolling them in. Place them on top of the shortcrust base.
- Season with salt and pepper and break the vegan feta on top. Spray with some oil and bake at 180C for 45 minutes. In case you are making the top, bake it for 30 minutes. Enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!