spiral

Here's what you need: fresh basil, pine nuts, vegetarian parmesan cheese, garlic, olive oil, ricotta cheese, salt, pepper, medium zucchinis, medium yellow squashes, large carrots, large eggplant, butter, puff pastry, rice, dried oregano

Rainbow Veggie And Pesto Tart Recipe by Tasty

basil

pine nuts

vegetarian parmesan cheese

garlic

olive oil, divided

ricotta cheese

salt,

pepper,

zucchinis

yellow squashes

carrots

eggplant

butter

puff pastry, thawed

rice, uncooked

oregano

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Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.

Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.

Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.

Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.

Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.

Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.

Parbake the crust for about 15 minutes, until the puff pastry starts to cook.

Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).

Spread the ricotta pesto mixture evenly on the bottom of the tart.

Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.

Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.

Bake for 35-40 minutes, until the veggies are tender.

https://vid.tasty.co/output/99508/landscape_480/1529598554

Lion's Bread Cinnamon Raisin Round Challah bread, filled with warm cinnamon-sugar and sweet raisins - just in time for Rosh Hashanah, but perfect for ALL of the holidays

Cinnamon Raisin Round Challah

c unbleached All Purpose flour

bread flour

c warm water

dry active yeast (1 package)

T kosher salt

large organic eggs (room temperature)

c avocado oil

c raw honey

½ cinnamon

sugar

c raisins

egg (beaten)

water

In a large bowl, combine 1 c of the AP flour, the yeast, and 1 cup of warm water thoroughly. Cover with plastic wrap, and let stand for 1 hour at room temperature.

Add the eggs, honey, and avocado oil straight to the flour/yeast mixture. Mix well. Add the remaining AP flour, bread flour, and kosher salt to the bowl. Mix until all ingredients are combined, and a shaggy dough ball forms.

Turn the dough out onto a floured surface, and knead for 2-3 minutes until the surface of the dough is smooth, and you form a nice ball.&nbsp;Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size.

Mix the granulated sugar and cinnamon together in a small bowl. Remove the dough from the bowl, and cut in half. Roll each half into a long rope, about 18-20 inches long. Use a rolling pin to press down into the rope to create a shallow trench. Sprinkle half of the cinnamon-sugar mixture into the trench. Then sprinkle half of the raisins on top of the cinnamon-sugar. Use your fingers to tightly pinch the dough together over the sugar and raisins, all the way to the very ends. Beginning at the end, spiral the rope on itself creating a round loaf. Pinch the end in on the bottom to make sure the spiral doesn't come loose.

Preheat the oven to 350 degrees F. Place the round loaves on a parchment-lined baking sheet. Cover very loosely with plastic wrap, or a cut-open plastic grocery bag (less clingy). Let rise at room temperature for about 40-45 minutes, depending on the temperature of the room

Combine beaten egg and water. With a pastry brush or paintbrush, brush the loaves with egg wash.

Bake at 350 degrees F for 35-40 minutes or until dark golden brown. Allow to cool on baking rack. *Optional – just before serving, warm the Challah in 350*F oven for 10 minutes, it’s amazing!

Twirl your taste buds with this Tornado Zucchini recipe that's as fun to make as it is to eat! This veggie delight is a whirlwind of flavor, combining zucchini spirals with a crispy breadcrumb coating for a unique and tasty side dish.

Tornado Zucchini Recipe by Tasty

olive oil

panko breadcrumbs

cayenne pepper

chili powder

garlic powder

onion powder

salt

pepper

parmesan cheese

skewer, wooden

ranch dressing, optional,

Cut the ends off of the zucchini and cut it in half.

Using a bamboo skewer, pierce down the middle of the zucchini and push it down to the center of the skewer.

Hold a small knife at an angle and cut the zucchini while turning it the opposite direction that you want the tornado to go in.

Spread out the tornado and drizzle with olive oil. Set aside.

In a bowl, combine panko, cayenne, chili powder, garlic powder, onion powder, salt, pepper, and parmesan cheese.

Sprinkle over zucchini tornado until well-covered, and place on a baking sheet.

Bake for 30 minutes, flipping halfway, or until golden brown

https://vid.tasty.co/output/18904/mp4_640x640/1482284246

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The most viewed spiral recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine