Summer Spiral Vegetable Tart: This Recipe Is As Delicious As It Is Pretty by Gigi Gaggero
Thinly sliced summer vegetables are the star of this spiral vegetable tart. A meal in itself with a layer of homemade basil pesto or your favorite pasta sauce slathered inside the flaky pie crust, this tart is as delicious as it is beautiful.
- 1 store-bought or homemade pie crust
- 2 cups of your favorite homemade pesto or pasta sauce
- 1/2 cup grated Parmesan cheese
- 1 sprig (1 to 2 inches long) fresh rosemary, leaves removed and chopped fine
- 1 sprig fresh oregano, stem removed and chopped fine
- 1 sprig sweet marjoram, stem removed and chopped fine
- 2 sprigs fresh thyme, stems removed
- 2 cloves garlic, peeled and small diced
- 1/4 cup olive oil
- 1 large zucchini
- 1 large yellow squash
- 2 medium carrots
- 1 thin Japanese eggplant
Here's how to make it:
- Roll pie crust to fit a nonstick, 10- to 12-inch removable bottom tart pan. Prepare the edges of the dough flush with the mold. Poke the prongs of a fork in the bottom and sides on the dough and chill about 30 minutes.
- While the dough is chilling, trim the edges of the zucchini, squash, carrots and eggplant. Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler or a sharp knife.
- Preheat the oven to 350 degrees F degrees. Put dry beans or pie weights on top of the tart crust. Bake for 15 minutes or until edges are slightly golden. Remove from the oven and set aside to cool.
- Spread the pesto or pasta sauce on the bottom of the tart. Sprinkle with the grated cheese.
- Quickly dip one piece of sliced vegetable in the olive oil or brush with oil using a pastry brush or your clean fingers. Roll the vegetable into a tight circle and place in the center of the tart. Dip the next vegetable slice in olive oil and roll around the first slice. Continue wrapping the vegetable slices in concentric circles until the pie is full.
- Brush the top of the vegetable tart with any remaining olive oil, then sprinkle with salt, pepper and chopped fresh herbs.
- Bake for about 45-50 minutes, or until vegetables are crisp but cooked through when poked with a fork. Cool in tart pan for 10 minutes, then slice and serve with balsamic glaze and good-quality olive oil. Makes approximately 5 to 6 servings.
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Pesto $4 & Up
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