Spiral Vegetable Tart

Spiral Vegetable Tart

Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.  With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.

Spiral Vegetable Tart


THE RECIPE

INGREDIENTS

  • 1 no-fail pie crust (alternatives: gluten free vegan)
  • 1 cup sundried tomatoes, packed in oil and drained
  • 1/4 cup basil leaves
  • 2 cloves garlic
  • 1/2 cup olive oil, divided
  • 1/4 cup shredded parmesan (optional)
  • 1 large zucchini
  • 1 large yellow squash
  • 2-3 medium carrots
  • 2 tablespoons chopped fresh herbs (suggested: rosemary, thyme, oregano)
  • Salt and pepper, to taste



INSTRUCTIONS

  1. Prepare a batch of No-Fail Pie Crust (or gluten free or vegan alternatives, depending on dietary preferences).  Chill dough in the refrigerator for 30 minutes.
  2. While the dough is chilling, trim the edges of the zucchini, squash, and carrots.  Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler, or a sharp knife.
  3. Preheat the oven to 350 °F.  Grease a 9″ tart tan.  Roll the dough on a lightly floured surface until just a bit bigger than the tart tin.  Place the dough into the tin and press into the bottom and sides.  Trim any excess overhang.  Refrigerate the dough in the tart pan for 15 minutes.
  4. Get Full Recipe => www.bunsenburnerbakery.com

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