The Twelve Posts of Christmas: Vegan Vegie Ribbon Tart

I have seen vegetable ribbon tarts done a few times but always it is more of a quiche type thing, and not vegan. I can't say I've ever had a really good vegan "quiche" that involves silken tofu. I don't know why, it just doesn't do it for me. This tart is made using a thick silky "custard" using non dairy milk and flour to thicken it, flavoured with onion and thyme. It is based on a very thick white sauce. When baked it sets very well, just allow it to cool a bit before serving. It shouldn't be piping hot - just warm, or it can be cooled completely and served cold. I used sweet potato and zucchini, but you could use any vegetable easily sliced into ribbons like beetroot, parsnips, swedes, or carrots. Bake in a loose bottomed flan tin for easy removal.

Base - Savoury Shortcrust Pastry
2 1/4 cups plain flour
1 tablespoon cornflour
125gr vegan butter, softened and cut into cubes
pinch salt
pinch ground pepper
cold water

Sift flour, cornflour, salt, and pepper into a large bowl.
Rub butter through flour using your finger tips until it resembles large breadcrumbs.
Add 1 tablespoon of water and draw mixture together into a ball. If it is still too dry, add water a teaspoon at a time until it holds together.
Roll out and press into your greased tin. Trim edges.
Place in freezer for at least an hour. If you are making ahead cover in clingfilm and leave in freezer until ready to bake.
Blind bake in a 180C preheated oven for 12 minutes, and then remove, and put aside.

Filling
2 zucchini
1 sweet potato
1 1/4 cups non dairy milk
1/4 cup plain flour
2 tablespoons vegan butter
1 tablepoon dijon mustard
1 small onion
1 heaped teaspoon chicken style stock
1 tablespoon dried thyme

Method
1.Cut zucchini and sweet potato into ribbons using a mandolin or vegetable peeler. Blanch ribbons in boiling water for a couple of minutes until just softening. Drain and set aside to cool.
2.onion and saute until softened, and set aside.
3.Arrange vegetable ribbons in a circular fashion in pastry base leaving a bit of a gap for the custard to settle in between and support the ribbons.
4.In a small sauce pan on low heat melt butter and then add flour to form a roux. Add milk slowly whisking vigorously to ensure no lumps as it thickens. Add stock, mustard, and onion, and using a hand blender puree until onion has blended. Add thyme, and keep stirring for a few minutes on low heat  to cook out the flour.
5.Pour mixture over vegetable ribbons, gently spreading over the top and pushing to ensure mixture falls between ribbons.
6.Bake in 180C oven for 20 minutes until  pastry is golden.
7.Allow to cool for 10 minutes before removing from tin and cutting into wedges to serve.