Spiral Vegetable Tart

Shopping List

• pie crust, premade or homemade
• 1/2 cauliflower
• 1/4 cup nutritional yeast
• 2 tbsp. white miso*, optional
• 1 lemon, zested
• 2 cloves garlic, chopped
• 6 leaves fresh sage, chopped
• 1 tsp. fresh rosemary leaves
• 1 cup roasted pumpkin seeds
• 1 tsp. salt 1 tsp. black pepper
• 2 medium eggplant (or 3 small)
• 2 lg. sweet potatoes (or 3 small)
• 2 lg. zucchini (or 3 small)
• 3 lg. carrots (or 4 medium)
• 1 lg. butternut squash
• olive oil salt and pepper

Instructions

• Press your pie crust into an 8” tart pan.
• Boil cauliflower until fork tender.
• Let cool and add to food processor with nutritional yeast, miso, lemon zest, garlic, sage, rosemary, pumpkin seeds, salt, and pepper.
• Process until smooth and creamy. Fill your tart about halfway up with the mixture. You may have leftover. Using a mandolin or vegetable peeler, make ribbons of all of your vegetables cut them to be approximately the same size.
• Alternate veggies and create your spiral on top of the filling. Brush the veggies with olive oil, sprinkle with salt and pepper, and bake at 375°F for 45 min.