Yvette van Boven's Vegetable Spiral Pie: A Vibrant Recipe from Santé Magazine

In the December 2019 issue of Santé magazine, acclaimed chef Yvette van Boven shares an in-depth interview alongside this stunning recipe for her vegetable spiral pie—a colorful, layered tart that's as beautiful as it is delicious.

Who is Yvette van Boven?

Yvette van Boven, 50, is a renowned chef, bestselling cookbook author, columnist, and TV presenter. Splitting her time between Amsterdam and West Cork, Ireland, she launched restaurant Aan de Amstel in 2006. During recovery from surgery, she penned her debut cookbook Home Made (2010), which became a bestseller and Cookbook of the Year. She hosted five seasons of Koken met Van Boven from her home kitchen. Today, she serves as culinary editor for Libelle, food columnist and illustrator for Volkskrant magazine and delicious., and is crafting a new book with her husband, Oof.

Read also: ‘Recipe: Thai green curry soup with parsnips’

Ingredients for Vegetable Spiral Pie

For the crust:

• 450 g sweet potatoes, peeled
• 1 egg

For the filling:

• 1-2 winter carrots, peeled
• 2 parsnips, peeled
• 1 eggplant
• 2 eggs
• 150 ml whipping cream
• 1 small garlic clove, crushed or grated
• 1 tsp curry powder
• 1 tsp caraway seeds

To serve:

• 1 avocado
• 1 tsp curry powder
• Grated zest of ½ lemon
• 125 ml crème fraîche

Step-by-Step Preparation

Preheat the oven to 180°C. Line a 22 cm cake tin with greased baking paper. Grate the sweet potatoes using a food processor or coarse grater. Beat the egg with salt and pepper, then mix into the potatoes. Press evenly into the base and sides of the tin to form the crust. Pre-bake on the oven's bottom rack for 25 minutes, until edges are browned and base is partially cooked. Cool slightly on a wire rack. Increase oven to 200°C.

Meanwhile, slice carrots, parsnips, and eggplant as thinly as possible—use a peeler for roots and a sharp knife for eggplant. Whisk eggs with whipping cream, garlic, curry powder, and caraway seeds. Season well. Arrange vegetable slices in a colorful spiral pattern in the crust, alternating varieties until filled. Pour over the egg mixture and bake for at least 45 minutes. Rest 10 minutes before unmolding, then cool and refrigerate covered.

For avocado cream, purée the avocado with curry powder, lemon zest, and juice. Stir in crème fraîche. Chill until serving. To serve, bring pie to room temperature, then reheat at 200°C for 15 minutes until warmed through. Pair with chilled avocado cream.

Discover more about Yvette van Boven in her full interview in the December 2019 issue of Santé.

Source: Santé December 2019