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Carrot-Apple Tart

Gudrun Gerzabek




200 g whole grain spelt flour

80 g vegan butter

Pinch of salt

2 tsp apple cider vinegar

80-100 ml ice water


450 g carrots

100 g turnips

100 g yellow onions

3 cloves garlic

150 g apples

1 cup cashews

Dash of white wine (optional)

About 200 ml vegetable broth or plain water

Spices for the Filling

½-1 tsp ginger powder

1 capsule cardamom

1 tsp sweet pepper

½ tsp turmeric

½ tsp spruce salt or salt

2 spoons chickpea flour as a thickening agent, if needed


Mix all dough ingredients except the water in a food processor until butter is well spread, then add water carefully until dough forms a ball. Remove dough and quickly form a ball. Let rest in the fridge for at least 1 hour. Sauté the veggies for a few minutes, then lower heat and let them roast on medium heat until they caramelize naturally. Add the wine and the broth and cook until tender, then mix in a blender. Season according to your taste. Roll out the dough and put it in a greased baking tin (28 x 24 cm), then fill it with the veggies. Bake at 355°F/180°C for 30-35 min. Finish the tart with plant-based yogurt, pesto, harissa, marinated cucumber slices and some greens you have on hand. Let cool before cutting. Serve it lukewarm or cold as an appetizer.

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