Source: The Colorful Kitchen | Serves: 6 as a side | Time: 1hr 15min
Changes: replaced spelt with wheat flour; used basil infused EVO
1 cup whole wheat flour
⅓ cup vegan butter
2 tbsp cold water
Dash of salt
½ cup pumpkin puree
2 medium #eggplant
4 medium #carrots
#Cabbage laves (about half a small cabbage)
2 cups greens (I did #spinach)
2 tbsp basil-infused EVO
Preheat oven to 375° F. Grease a pie dish. (I used a cast iron skillet.)
To prepare crust, plus flour, butter, water and salt in food processor until thoroughly combined. Scoop out dough and use your fingers to press it evenly into the bottom and sides of pie dish.
Spread pumpkin puree evenly over crust.
Use a mandolin slicer (or vegetable peeler) to slice thin strips of eggplant and carrot. Slice pieces of cabbage leaves to match the size of the strips.
To begin the spiral, roll strips of carrots together and place in the center of the tart.
Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. Drizzle olive oil over everything and sprinkle with salt and pepper.
Bake for 45 minutes. Serve warm, with balsamic vinegar drizzled on top.