This Spiral Vegetable Tart is made with thinly sliced vegetables. This tart is delicious and beautiful, with a layer of homemade pesto made from sundried tomatoes and flaky pie dough. This recipe also includes a twist on the classic pie crust – it uses phyllo dough for extra crispy sheets that are brushed with olive oil for lots of flavors.
A spiral vegetable tart is a fun and delicious way to eat your veggies. It’s a great way to get your kids to eat their vegetables, too! The best part about this recipe is that it’s so easy to make. All you need is a few simple ingredients and a bit of time.
If you’re looking for a fun and delicious way to get your veggies, look no further than the Spiral Vegetable Tart! This recipe is perfect for parties or potlucks, and it’s sure to be a hit with everyone.
The best part about this dish is that it’s so easy to make. Simply spiralize your favorite vegetables, spread them out on a tart shell, and bake! You can use any vegetables you like, so feel free to get creative.
So why not give the Spiral Vegetable Tart a try? It’s a great way to eat your veggies and it’s sure to be a hit with everyone.
The Spiral Vegetable Tart is a fun and delicious way to eat your veggies. Here are some pro tips to make the most of this recipe:
– Use a variety of colorful vegetables to make the tart look as pretty as it tastes.
– If you’re short on time, you can use pre-made puff pastry dough. Just be sure to thaw it according to the package directions.
– Don’t be afraid to get creative with your fillings! Cheese, herbs, and even bacon would all be delicious in this tart.
– The tart can be served hot or cold, so it’s perfect for any season. Serve it with a simple side salad for a complete meal.
This spiral vegetable tart is a fun and delicious way to eat your veggies! It’s perfect for a summer picnic or potluck, and can be made ahead of time. Here are a few tips and tricks for making the perfect spiral vegetable tart:
– Use a mix of different veggies for the filling – I like to use zucchini, yellow squash, carrots, and red bell pepper.
– If you’re short on time, you can use store-bought puff pastry for the crust.
– Be sure to pre-cook the veggies before assembling the tart, otherwise they’ll release too much water and make the crust soggy.
– Once assembled, the tart can be refrigerated for up to 24 hours before baking.
Conclusion & Recipe:
The spiral vegetable tart is a fun and delicious way to eat your veggies. It’s easy to make, and you can use any combination of vegetables you like. Just spiralize your favorite veggies, add some cheese and herbs, and bake!
- PREP TIME 1 hour
- COOK TIME 45 minutes
- TOTAL TIME 1 hour 45 minutes
1 No-Fail Pie Crust
1 cup sundried tomatoes, drained and packed in oil
¼ cup basil leaves
2 cloves garlic
½ cup olive oil divided
¼ cup shredded Parmesan (optional).
1 large zucchini
1 large yellow squash
2-3 medium carrots
2 tablespoons chopped fresh herbs (suggested: rosemary and thyme oregano).
Salt and pepper to taste
Make a batch No-Fail Pie Crust. You can also make gluten-free or vegan options, depending on your dietary preferences. The dough should be chilled in the refrigerator for at least 30 minutes.
The dough should be chilled while you trim the edges of the squash, carrots, and zucchini. Use a mandolin or vegetable peeler to cut the vegetables into thin, long slices.
Preheat the oven to 350 degrees F. Butter a 9″” tart pan. On a floured surface, roll the dough until it is just slightly larger than the tart pan. Press the dough into the tart tin. Remove any excess dough. The dough should be refrigerated in a tart pan for at least 15 minutes.
Place the dough on parchment paper. Fill with dry beans or pie weight. Bake for 15 minutes or until the edges are lightly golden. Take the baking sheet out of the oven and let it cool in a bowl.
Make the pesto while the crust cools. In a food processor or blender, combine the sundried tomatoes with the basil and garlic. Pulse severally, then add ¼ cup olive oil. Continue to pulse until the pesto becomes a spreadable paste. Salt and pepper can be added to the pesto.
Spread the pesto on the bottom of your tart. Sprinkle the cheese, if desired.
Dip one slice of vegetable in the remaining olive oil. You can also brush with oil using a pastry brush. Place the rolled strip in the middle of the tart. Roll the second vegetable slice in olive oil and then wrap it around the first one. Continue wrapping the slices of vegetable in concentric circles until you have a full tart.
Use any olive oil left over to brush the top of the vegetable tart. Then sprinkle salt, pepper, and chopped fresh herbs.
Bake vegetables at 350 degrees F for 45-50 minutes or until they are tender and cooked through. Let cool in a tart pan for 10 mins, then cut and serve.