| 2 persons

Potato Rosti Crust

Butter or oil, for greasing the baking pan

2 large potatoes, washed and unpeeled

1 TBSP herb salt

1 tsp paprika

40 g plain flour

1 egg, plus another 1 egg, beaten, for the glaze



¼ cup pesto 

1/3 cup plant-based cream cheese

4 medium-sized baby marrows, sliced

6 medium tomatoes, sliced

2 medium aubergines, sliced

1 TBSP herb salt

  1. Preheat the oven to 180 °C and generously grease a 25-cm tart tin or pie dish. If using a loose-bottomed baking pan, line it with baking paper to prevent leakage.
  2. Grate the potatoes and squeeze out any excess moisture through a sieve or muslin cloth.
  3. Place the potatoes in a bowl with the seasoning salt, paprika and flour, making sure that the potatoes are well coated. Add the egg and mix through (the mixture should clump together). Spoon the mixture into the prepared tin and - using the back of the spoon - press tightly into the base and sides.
  4. Bake for 30 minutes, until golden brown.
  5. Take the pan out of the oven and brush the tart case with the extra egg. Return the case to the oven for an extra 5 minutes. Remove from the oven and allow to cool.
  6. Once the pastry shell has cooled, brush it generously with the pesto, making sure to leave 1 tablespoon to brush over the vegetables, then spread the cream cheese over it.
  7. Starting on the outside edge, layer the baby marrow, tomato, and aubergine slices alternately in a circular pattern. Be sure to layer them tightly against each other, as they shrink when baking. Use the bigger slices for the outside and the smaller sizes for the inside circle. Continue until the entire tart is filled.
  8. Brush the vegetables with the remaining pesto and season withherb salt.
  1. Bake for 30 minutes until the vegetables are caramelised.
  2. Remove from the oven and allow to cool slightly before serving.


Excerpted from Veggielicious by Mokgadi Itsweng, published by NB Publishers and available at leading bookstores and online

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