Everyday cooking
Indian Tarts
![cooktime]()
Cooking time1 hour![preptime]()
Prep time35 minutes![servings]()
Servings4 portions
- 200 g Violife Greek White block, crumbled
- 1 large parsnip, peeled and cubed
- 1 onion, cubed
- 2 zucchini, ends trimmed, in rounds
- 1 small sweet potato, peeled and cubed
- 2 garlic cloves, sliced
- 2 bay leaves
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp dried chilli flakes
- ½ tsp garam masala
- 60 ml olive oil
- 4 vegan short crust pastry sheets
- 120 g cherry tomatoes, halved
- 2 tbsp oat milk
- ½ tsp mild paprika
- Black sesame to garnish
- On a lined baking tray place all the vegetables besides the tomato.
- Add the bay leaves, spices and olive oil and bake in a preheated oven at 200°C for 40 minutes. Use a 23cm round cookie cutter to make circles out of the pastry. You should have 4.
- Place them on a baking sheet, score a 2cm border and fill with roasted vegetables and cherry tomatoes. Turn the sides inside creating a nice folding. Brush with milk and season with paprika.
- Bake for 10 minutes until golden.
- Remove and crumble on top some Violife Greek White and bake for a further 5-8 minutes until the Greek White crumbles are slightly melted.
- Sprinkle with black sesame seeds and serve!
