These little veggie spiral tarts are delicious and pretty simple to make. As the name describes they're full of veg, including cauliflower, leek, zucchini and carrot. They don't have any coriander or mushroom inside, but how cute is this guys little face?
Veggie Spiral Tarts
1/4 cup Parmesan cheese (grated)
2 Sheets frozen Shortcrust pastry
Using a peeler, shave the zucchini and carrot to get thin slices, and cut them in half length ways (so you have long strips about 2cm wide).
Boil the cauliflower until soft, then put into a large bowl, add a god pinch of salt and set aside.
While the cauliflower is cooling down, sauté the leek in a generous amount of olive oil, then add it to the cauliflower.
Add the Parmasean cheese and blend together till it’s nice and smooth.
Preheat your oven to 180°C.
Thaw out the pastry and cut 12 discs using a large ring cutter, then press down into your muffin tray.
Scoop 1-2 tbs of the cauliflower purée into each muffin hole.
Using a small spoon, spread the mixture to the edges.
Then wrap the zucchini inside the muffin, followed by a tsp of the cauliflower mixture, then the carrot, then cauliflower mixture and lastly the zucchini to create a spiral pattern.
Repeat this with each muffin, then sprinkle with a little bit extra Parmasean cheese on top.
Bake for 35-40 minutes
Best eaten same day, but can store in the fridge for up to 3 days.