Spiral Vegetable Tart
Thursday, November 5, 2015
Check Out This Video Of A Spiral Vegetable Tart, Then Try The Recipe
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
- Preheat oven to 375 F. Place the pastry in a pie pan and prick several times with a fork.
- Spread the mustard and crème fraîche over the bottom of pie, then sprinkle with sage.
- 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.
- 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.
- Drizzle olive oil over all. Season with salt and pepper.
- Bake in a preheated oven for 40 minutes of cooking.
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