We love to eat Tartes in any kinds but this version is definitely an eyecatcher with an seemingly endless vegetable spiral bedded on a base of vegan creme fraiche and cheese.

for 4 persons
duration: 120 minutes

Preparation:

1. Sift flour and a pinch of salt into a large bowl. Add butter in small pieces. Working quickly, combine the dough into coarse crumbs. Add cold water and form into a ball. Wrap in plastic wrap, transfer to refrigerator, and let rest for approx. 30 - 60 min.
   
2. In the meantime, chopp the vegan cheese and mix it with vegan creme fraice and salt.. Season to taste with pepper, smoked paprika and nutmeg. Set aside until needed. 
   
   
3. Preheat oven to 190°C/350°F. Peel long thin strips from zucchini, eggplant and carrots with a wide vegetable peeler. Try to make all the same width if possible, halving some lengthwise if needed. Season each slice with salt and pepper.
    
4. Flour working-surface. Remove dough from refrigerator and roll out thinly. Grease tarte pan and place dough into it. Trim edges if needed. Using a fork, poke holes into bottom.
    
5. Carefully place parchment paper on the dough and fill with pie weights or dried beans. Blind bake in the preheated oven at 180°C/350°F for approx. 15 – 20 min. until edges are golden.
    
6. Meanwhile, arrange vegetable slices in a spiral, alternating the colors. Continue until the spiral is almost as large as the tarte pan.
   
   
7. Remove parchment paper and pie weights from tarte pan. Pour cheese/creme filling into tart. Carefully transfer vegetable spiral into the pan, tucking any loose ends in. Brush top of tart with olive oil and bake for approx. 40 – 50 min.

enjoy your meal!