Autumn Root Vegetable Tart

In keeping with my goal of increased vegetable consumption: a lovely seasonal vegetable tart. Between the colours and the flavours, this tart is autumn in a dish! The crust contains a little whole wheat flour and a lot less butter than most. Made of almost entirely vegetables, this bright and cheery tart is wonderfully healthy, hearty and most importantly delicious! The savoury coconut-cashew sauce adds a beautiful creaminess and flavour to the vegetable filling.

Serves 4 or 5, which provides 6.5 and 5 servings of vegetables, respectively.

1 c. organic all-purpose flour

1/4 c. whole wheat flour
1/2 tsp. salt

1/4 c./50 g. butter or shortening

1 egg

2 tbsp. ice cold water

750 g. squash or pumpkin (about 1/4 of a kent pumpkin or 1/2 a medium butternut or acorn squash)

1 large sweet potato

3 carrots

Coconut-Cashew Sauce

1/3 c. cashews

1/2 c. coconut milk

1 garlic clove

3/4 tsp. smoked paprika

1/4 tsp. salt

freshly ground black pepper

pinch of hot chilli flakes (optional)

Combine the flours and salt in a small mixing bowl. Cut in the butter until it resembles a course crumb. In a separate bowl, mix together the egg, vinegar and water. Add to the flour and combine until the dough just comes together. Add more water if needed, 1 teaspoon at a time. Form the dough into a flattened ball and cover in plastic wrap. Let rest in the fridge for 30 minutes to an hour.

Preheat the oven to 190 C/375 F. Line two baking sheets with parchment paper. Prepare the vegetables by peeling the squash and sweet potato then cutting them into 1/2" cubes. Cut the carrots into 1/4" thick slices. Arrange the squash in a single layer on one of the baking sheets. Place the sweet potato and carrots on the other. Bake for 25 minutes or until tender.

Make the coconut-cashew sauce by blasting all the ingredients in a blender or food processor until smooth. Roll out the dough on a well floured work surface until a few inches larger than your tart or pie pan. Carefully and gently transfer into the form. When the vegetables are tender, combine them on one baking sheet (or in a large mixing bowl), pour the cashew cream over and gently stir a few times to coat. Spread them into the pie shell and bake for 35-40 minutes, until the crust is cooked.