for 4 pieces

Pastry dough

200 g	spelt flour
½ tsp	salt
75 g	margarine, cold, cut into pieces
½ dl	water

Sauce

250 g	silken tofu
2 ½ dl	soya cream
2 tbsp	Maizena cornflour
1	garlic clove, squeezed
1 tsp	salt
a little	pepper

Tart

300 g	Pfälzer carrots, quartered lengthwise
300 g	parsnips, quartered lengthwise
300 g	beetroots, cut into wedges
3 tbsp	olive oil
1 tsp	salt
2 tbsp	mixed seeds

How it's done

Pastry dough

Mix the flour and salt in a bowl. Add the margarine and rub together by hand to form a crumbly mixture. Pour in the water and mix to form a dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Sauce

Puree the tofu, cream, cornflour and garlic, season.

Tart

Place the carrots and parsnips in a bowl, mix with 2 tbsp oil and 3⁄4 tsp salt. Place the beetroot in a bowl, mix with the remainder of the oil and salt. Roll out the dough into a square (approx. 26 cm) between two sheets of baking paper, transfer to the baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Sprinkle the mixed seeds over the base of the tart. Add the sauce and arrange the vegetables on top.

To bake

Approx. 50 mins. on the bottom shelf of an oven preheated to 220°C.

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