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Spiral Vegetable Tart
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Brief Description
This vegetable tart uses seasonal vegetables to create a beautiful spiral pattern. The dish is much easier to make than it appears. The crème fraîche and Dijon add a subtle creaminess to the base of the tart without overpowering the veggies. Be sure to be bake till the crust is a nice, deep golden brown.
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Main Ingredient
Seasonal Vegetables
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Category: Vegetables
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Easy to follow video at http://vimeo.com/106625769
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Posted By: ecarr
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Posted On: Jan 17, 2015
Number of Servings:
Ingredients:
- 1 - puff pastry shell
- 2 tablespoons - Dijon mustard
- 1/2 cups - creme fraiche
- 2 - large fresh sage leaves chiffonaded
- 2 - zucchinis
- 1 - squash
- 5 - heirloom carrots (different colors if you can find them)
- 1 - eggplant
- - drizzle of olive oil
- - salt and pepper
Directions:
1. Preheat oven to 375 F. Place the pastry in a pie pan and prick several times with a fork.
2. Spread the mustard and crème fraîche over the bottom of pie, then sprinkle with sage.
3. Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler. Cut so as to have always show a small strip of skin for decorative purposes.
4. Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish.
5. Drizzle olive oil over all. Season with salt and pepper.
6. Bake in a preheated oven for 40 minutes of cooking.
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