Original Whirl
Roasted Vegetable Beetroot & Horseradish Tart
- Course Type: Lunch
- Serves: 6
- Cooking Time: 40 minutes
Dietary Type / Allergen Information
Suitable for Dairy Free
Nut Free
Suitable for Vegans
Suitable for Vegetarians
Soya Free
Suitable for Lactose Free
Ingredients
- 6tbs Lion Beetroot & Horseradish Chutney
- 1tbs Original Whirl Butter Alternative
- 1 sheet of vegan shortcrust pastry
- 2 red peppers deseeded and cut into 6 slices
- 2 yellow peppers deseeded and cut into 6 slices
- 2 aubergines cut into wedges
- 200g vegan cream cheese
Products Used:
Method
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Brush a large baking dish with Original Whirl Butter Alternative.
Place the peppers and aubergines on a baking tray and brush with Original Whirl Butter Alternative. Bake for 15 minutes till starting to colour.
Place the sheet of short crust pastry in the baking dish and prick with a fork.
Top with parchment paper and baking beans, then blind bake for 15 minutes.
Spread the Lion Beetroot & Horseradish chutney on the pastry and top with the roasted vegetables and cream cheese. Bake for a further 10 minutes.
