Spiral Vegetable Tart

Ingredients

• 1 no-fail pie crust (Gluten-free or vegan alternatives may be used.)
• 1 cup sundried tomatoes (Packed in oil and drained.)
• 0.25 cup basil leaves
• 2 cloves garlic
• 0.5 cup olive oil (Divided; 1/4 cup is used for the pesto and the remainder for the vegetables and finishing.)
• 0.25 cup shredded parmesan (Optional.)
• 1 large zucchini (Trimmed and sliced into long, thin slices.)
• 1 large yellow squash (Trimmed and sliced into long, thin slices.)
• 2 medium carrots (The source allows 2–3 medium carrots; trim and slice into long, thin slices.)
• 2 tbsp fresh herbs (Chopped; suggested herbs are rosemary, thyme, or oregano.)
• salt and pepper (To taste.)

Steps

1. 1

   Prepare one batch of no-fail pie crust, or use a gluten-free or vegan alternative. Chill the dough in the refrigerator for 30 minutes.

2. 2

   While the dough chills, trim the ends of the zucchini, yellow squash, and carrots. Cut the vegetables into long, thin slices using a mandolin, vegetable peeler, or sharp knife.

3. 3

   Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.

4. 4

   Roll the chilled dough on a lightly floured surface until it is slightly larger than the tart pan. Transfer it to the pan and press it into the bottom and sides. Trim away excess overhang.

5. 5

   Refrigerate the dough in the tart pan for 15 minutes.

6. 6

   Line the dough with parchment paper and fill it with dry beans or pie weights. Bake for 15 minutes, until the edges are slightly golden. Remove the crust from the oven and set it aside to cool.

7. 7

   While the crust cools, make the pesto. Combine the sundried tomatoes, basil, and garlic in a food processor or blender. Pulse several times.

8. 8

   Slowly add 1/4 cup of the olive oil while continuing to pulse, until the pesto reaches a spreadable-paste consistency. Season with salt and pepper to taste.

9. 9

   Spread the pesto evenly over the bottom of the cooled tart crust. Sprinkle with the parmesan, if using.

10. 10

    Dip one slice of vegetable into the remaining olive oil, or brush it lightly with oil using a pastry brush. Roll the slice into a tight circle and place it in the center of the tart.

11. 11

    Dip the next vegetable slice in olive oil and wrap it around the first slice. Continue adding the vegetable slices in concentric circles until the tart is full.

12. 12

    Brush the top of the vegetable tart with any remaining olive oil. Sprinkle with salt, pepper, and the chopped fresh herbs.

13. 13

    Bake at 350°F (175°C) for 45–50 minutes, until the vegetables are crisp-tender and cooked through. Cool the tart in the pan for 10 minutes, then slice and serve.

Notes

For evenly cooked vegetables, slice them to a similar thickness. The crust, pesto, and sliced vegetables can each be prepared ahead of time. Once fully baked and cooled, refrigerate the tart for up to 5 days; reheat at 350°F (175°C) for 20–25 minutes, until warm. The source notes that a 9-inch tart pan with a removable bottom makes it easier to showcase the tart.

Nutrition per serving

• main
• vegetarian
• baked
• tart
• summer
• make-ahead
• adaptable
• visually striking