We couldn’t be prouder that BOSH won Non-Fiction Lifestyle Book of the Year and Team BOSH won Marketing Strategy of the Year at The British Book Awards.
To celebrate, we’re treating you to BOSH’s delicious spiral tart recipe as features in the award-winning BOSH cookbook. Looking to impress your guests at a summer dinner party? This is your dish.
This healthy tart is full of freshly roasted veggies with an ever-so-slightly spicy tomato base. It’s best to use a peeler to get the optimum thickness, and make sure the height of the veggie strips is consistent for a nice, even tart.
320g ready-rolled dairy-free
flour, for dusting
½–1 tsp chilli flakes
30g fresh basil
1 tbsp balsamic glaze
4 large carrots
2 tbsp olive oil
salt and black pepper
Preheat oven to 180°C | Clean work surface dusted liberally with flour
| Rolling pin (or use a clean, dry wine bottle) | Large bowl filled with
water | 20–22cm tart tin
Unravel the pastry and roll it out on the floured work surface until it’s
roughly 5mm thick | Drape it over the rolling pin and lift it into the tin
| Gently press the pastry into the edges of the tin with your fingers to line
the base and sides | Use a knife to cut off the excess at the top of the tin
Spoon the passata on to the base and spread it out evenly with the back
of the spoon | Sprinkle over the chilli flakes | Pick the basil leaves from the
bunch and arrange them in an even layer all over the base | Drizzle over
the balsamic glaze and set aside
Trim the ends from the aubergines, carrots and courgettes and slice the
aubergine in half lengthways | Use a vegetable peeler to slice each into
thin ribbons and put them into the bowl filled with water to soak for about
3 minutes (this makes them more supple and easier to shape) | Remove
and pat dry with kitchen paper
Take 1 ribbon of each of the vegetables and lay them on top of one
another, first courgette, then carrot, then aubergine | Roll them up into
a tight spiral to resemble a rose | Place the spiral in the middle of the tart
| Start spiralling the ribbons tightly from the central rose all the way out
to the edges, rotating from courgette, to carrot, to aubergine
Once the tart is completely full of vegetables, season with salt and pepper
and drizzle with the oil | Put the tray in the preheated oven and bake for
40 minutes | Test and if you prefer softer vegetables, cover with foil and
bake for further 15–20 minutes | Take the tin out of the oven and slide
the tart out of the tin
Bring your work of art to the table so that everyone can take a photo,
then carefully cut into slices with a VERY sharp knife.
For more delicious dishes like this one, read BISH BASH BOSH – available in all good book stores now! It would also make a thoughtful and practical gift for vegetable-loving friends and family.