Spiral Vegetable Tart

Veggie Roulade from Food Republic on Vimeo.

Check Out This Video Of A Spiral Vegetable Tart, Then Try The Recipe

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Level of Difficulty: Easy
• Serving Size: 6

Ingredients

• 2 tablespoons Dijon mustard
• 1/2 cup creme fraiche
• 2 large fresh sage leaves, chiffonaded (thinly sliced)
• 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.