Spiral Vegetable Tart
Yield: 8-10 servings
Prep: 15 minutes | Cook: 2 hours and 15 minutes
Total Time: 2 hours and 30 minutes
Not only is it beautful but his delicious spiral vegetable tart is full of flavor! Filled with your favorite veggies and cheese this tart pairs beautifully with any of our Chardonnays.
- 1 cup all purpose flour
- ¼ tsp salt
- Pinch of cayenne pepper
- 2 tsp fresh thyme
- 8 tbsp unsalted butter - cold and cut into cubes
- ⅓ cup grated parmesan cheese
- 3- 4 tbsp ice cold water
- 9 in tart pan with removable bottom
- 4 oz goat cheese
- 10 oz ricotta cheese
- ¼ cup grated parmesan
- 1 egg
- 1 tbsp fresh sage and thyme - minced
- Salt and freshly ground pepper
- 4 carrots - orange, yellow or other multi colored carrots
- 1 eggplant - cut into quarters lengthwise
- 2 zucchini
Add the flour, salt, pepper, thyme and cheese to a food processor. Pulse to combine. Add the butter and pulse until it becomes almond size pieces. With the processor running, slowly drizzle in water until the dough comes together. Pinch dough and make sure it holds together. Transfer dough onto a piece of plastic wrap and form into a small disk about 1 inch thick. Cover and refrigerate for 45 minutes to an hour.Filling for Tart:
Combine all ingredients in a bowl, cover and refrigerate until ready to use.Vegetables for Tart:
To prepare the vegetables use a mandolin, very sharp peeler, or knife. You want them to be about 1/8 inch thick, 1 inch wide, and as long as you can make them. You also want one side of the eggplant and zucchini to be the skin side. Make thin long strips of all the veggies.To Assemble the Tart:
- Preheat oven to 400 degrees.
- Roll the dough on a lightly floured surface into a round that is about 10 inches in diameter. Gently place in tart pan and arrange the sides pressing into the fluted edges, if there is over hang, roll the rolling pin over the tart pan to cut the excess off. If dough is soft place in refrigerator for 15 minutes.
- Place the tart on a parchment lined baking sheet. Layer the filling evenly over the bottom. Starting in the center of the pan begin your spiral creation, alternating vegetables and keeping the skin side up. You can press them into the filling a bit to hold them. Continue this until you have reached the outside of the tart pan.
- Brush with olive oil and bake for 40-50 minutes until the crust is golden and the vegetables are done.
- Sprinkle with Maldon salt, cut into desired pieces and serve.
- This tart is delicious hot or at room temperature.
Take a look at our recommended pairing below.