Tart Base

  • All-Purpose Flour 128.0 g
  • Butter (at room temperature) 85.0 g
  • Sugar 5.0 g
  • Salt 2.5 g

Vegetable Filling

Pumpkin Puree

  • Butternut Pumpkin 300.0 n/a
  • Vegetable Stock 300.0 ml
  • Butter 75.0 g



  • Egyptian Stars 1.0 g
  • Red Vein Sorrel Cress 1.0 g

"By using vegetables and combining them into a single tart, you combine the crunchiness of the tart, the sweetness of the vegetables, and the aroma of the dressing into a single dish. With one bite, you will be able to taste all these different textures and flavours. Furthermore, diners get a visual treat when seeing the ingredients in different layers cross sectionally!"

Chef Edward Siew
Singapore Junior Chefs Club



  1. Tart Base

    • Combine flour, vegan butter, sugar & salt in a bowl and mix will to form into a dough. Rest dough for 1 hour chilled.
    • Portion out and shape dough into tart shell base with 3mm thickness. Poke holes in the middle with a fork.
    • Preheat oven to 170°C and bake tart shells for 15 minutes or longer till golden.
  2. Vegetable Filling

    • Thinly slice vegetables with a mandoline to about 1mm thickness.
    • Mix olive oil & Hellmann's Charred Tomato & Capers Dressing together till all sliced vegetables are coated.
    • Line a baking tray with parchment paper and lay each type of vegetable slices alternately on it.
    • Roast in a oven at 180°C for 15 minutes and set aside.
  3. Pumpkin Puree

    • Boil diced butternut pumpkin and vegetable stock together till pumpkin is soft. Strain and reserve liquid.
    • Blend butternut and vegan butter till a fine puree and adjust with reserve stock for consistency.
  4. Build

  5. Build

  6. Plating and Assembly

    • Put a thin layer of Hellmann's Charred Tomato & Capers Dressing at the base of the tart.
    • Lay the cooked vegetable filling inside the tart and drizzle some extra virgin olive oil over top.
    • Pipe pumpkin puree and garnish with crispy peas, italian basil , red vien sorrel and egyptian stars.