Ingredients

250g spelt flour

125g cold butter, cubed

25g Gruyère (or vegetarian alternative), finely grated

1 egg yolk, beaten

2 small sweet potatoes, peeled

2 courgettes (1 green and 1 yellow)

1 small aubergine

juice of 1 small lemon

250g mascarpone

2 eggs

150g rocket pesto (homemade or good quality shop-bought)

25g fresh breadcrumbs

100g Gruyère (or vegetarian alternative), grated

small bunch thyme, leaves picked

2 tbsp olive oil

Instructions

Step 1: Make the pastry by tipping the spelt flour into a bowl with ½ tsp salt. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs. Stir through the finely grated cheese with a knife. Add the beaten egg yolk and drizzle over 1 tbsp cold water, then mix until clumps form. Bring the dough together with your hands into a smooth ball. Shape into a disc, wrap in cling film, and chill for at least 20 minutes.

Step 2: Slice the sweet potatoes, courgettes, and aubergine lengthways as thinly as possible using a mandolin or sharp knife. Brush aubergine slices with lemon juice to prevent browning. Place sweet potato slices in a bowl with 2 tsp water, cover, and microwave on high for 2 minutes; leave to cool. Microwave courgette and aubergine slices separately for 30 seconds each, then set aside.

Step 3: Roll out the chilled pastry to about the thickness of a £1 coin. Line a 23cm fluted tart tin with the pastry, trim the edges leaving a 1cm overhang, then chill again for 10 minutes. Preheat the oven to 200°C (180°C fan, gas 6) and place a baking tray on the middle shelf.

Step 4: Line the pastry case with scrunched baking parchment and fill with baking beans. Bake for 15 minutes. Remove the beans and parchment, then bake for 5 minutes more until the base is crisp and golden.

Step 5: Mix mascarpone, eggs, pesto, fresh breadcrumbs, and grated Gruyère in a bowl, seasoning to taste. Remove the pastry from the oven, trim the sides flush with the tin using a sharp knife, and spread the filling evenly over the base.

Step 6: Drain and pat the cooked vegetables dry, then season well. Create vegetable roses by stacking a slice each of sweet potato, courgette, and aubergine, then rolling them into spirals. Place each rose onto the tart base, layering additional slices around to form a full rose effect. Sprinkle thyme leaves between layers and drizzle with olive oil.

Step 7: Reduce the oven temperature to 180°C (160°C fan, gas 4) and bake the tart for 40-45 minutes until the vegetables are tender and the filling is set. Let the tart cool in the tin for 15 minutes before removing. Serve warm or cold.

Tips & Variations

Use a mandolin for evenly thin vegetable slices to ensure quick, even cooking and a delicate appearance.

Substitute rocket pesto with basil or parsley pesto if preferred, or try a sun-dried tomato pesto for a different flavor.

For a gluten-free version, replace spelt flour with a gluten-free flour blend suitable for pastry.

To make it vegetarian, ensure your cheese and pesto contain no animal rennet or use approved alternatives.

Adding a sprinkle of chili flakes or nutmeg to the filling can add a subtle warmth and depth of flavor.

FAQs

Can I prepare the tart in advance?

Yes, you can prepare the pastry and vegetable slices a day ahead and store them separately in the fridge. Assemble and bake the tart on the day you plan to serve it for the best texture and flavor.

What can I use if I don’t have mascarpone?

Ricotta or cream cheese can be used as a substitute for mascarpone. They will change the flavor slightly but still provide a creamy texture for the filling.