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METHOD:

  1. Preheat oven to 190°C.

  2. Follow the blind baked Pastry Recipe on the back of the mix box

  3. Place the pastry in a pie pan and prick several times with a fork.

  4. Mix Sour Cream, Shredded cheese, Mixed Herbs, Salt & Pepper. Spread this mix over the pastry.

  5. Wash the Carrots, Eggplants & Zucchini and cut in lengthwise strips using a peeler. Cut so as to have always show a small strip of skin for decorative purposes.

  6. Roll a strip of carrot into a spiral and place in the centre of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish.

  7. Drizzle olive oil over all. Season with Salt and Pepper.

  8. Bake in a preheated oven for 40 minutes of cooking.

INGREDIENTS:

  • 1 sachet Lion Pastry Mix

  • 150g sour cream

  • 150g shredded cheese

  • 1 tsp mixed herbs

  • Salt & pepper to taste

  • 4 medium carrots (approx. 350g)

  • 2 large zucchinis (approx. 400g)

  • 10 Lebanese eggplants (approx. 450g)

  • Olive oil, to drizzle

Vegetable Spiral Tart