Vegetable Tart Tricolore

A colorful tart for dear guests, or for yourself to enjoy.
  • Passive time: 20 m


For the bottom
  • 320 g puff pastry
For the spice cream
  • 150 g soy yogurt
  • 60 g cashew butter 2 tablespoons
  • ¼ tsp mustard seeds
  • 2 juniper berries
  • 1 tbsp yeast flakes
  • 1 tsp. cornstarch
  • 1 pinch nutmeg paprika
  • salt and pepper
For the vegetable filling
  • 1 Zucchini small
  • 1 carrot
  • water
  • 1 tsp. lemon juice
  • 1 beetroot raw
  • salt and pepper
  • 1 red onion
  • 100 g smoked tofu


  • Cut the puff pastry in the shape of a square of 24 x 24 cm and place on a springform pan with baking paper. Press the edges slightly and cut out the overlapping dough.

  • In a bowl, mix yogurt and cashew butter. Crush the mustard seeds and juniper berries in a mortar, then add together with yeast flakes, starch and other spices to the yogurt mixture and stir until smooth. Distribute the cream on the puff pastry.

  • Grate the zucchini and carrots into stripes and mix in some lemon water.

  • Grate the beetroot in stripes as well and boil them in salted water, then cool and drain.

  • Cut the onions and smoked tofu into thin slices. Now place the sliced vegetables, slightly overlapping, on the work surface, so that they can be rolled up. Sprinkle with salt and pepper. Every now and then add some onions and smoked tofu.

  • Then roll up the vegetables into a spiral and place it on the cream of the prepared pastry.

Additional information

Makes a tart of 18 cm diameter for 4 pieces.