Vegan & Gluten Free Roasted Vegetable & Beetroot Relish Tart

Ingredients

Roasted Vegetables with Beetroot Relish  

  • ½ sweet potato
  • ½ red onion
  • ½ red capsicum
  • ½ corn cob
  • 25g olive oil
  • salt & pepper
  • 200g prepared beetroot relish

Tomato Agar Jelly

  • 4 tomatoes (large)
  • 5g sugar
  • 1g salt
  • 5g agar-agar

Method

To make the Roasted Vegetables with Beetroot Relish:

  1. Preheat oven to 180°C.
  2. Cut sweet potato, red onion, and red capsicum into small cubes. Cut corn off cob. Place cut vegetables in a bowl and toss with oil, salt, and pepper.
  3. Spread the vegetables on a lined baking tray and roast in the oven at 180°C for 20 minutes. Set aside to cool.
  4. Once cool, mix the vegetables with the beetroot relish and place in the fridge.

To make the Tomato Agar Jelly:

  1. Chop the tomatoes and puree with sugar and salt.
  2. Strain through a muslin cloth and squeeze out excess juice.
  3. Reserve 280g of the juice and add to a saucepan with the agar-agar. Bring to the boil for 2 minutes, then pour into a container and place in the fridge to set.

To Finish:

  1. Fill the Baked Vegan & Gluten Free Savoury Shells with the roasted vegetable & beetroot relish.
  2. Grate the tomato agar jelly on top.
  3. Garnish and serve.

 

*Please note the above oven temperatures and baking times are a guide only.

View our full range of RB Baked Vegan & Gluten Free Sweet & Savoury Shells