spiral vegetable tart

This easy vegetable tart is the best way to use crescent rolls. 

Bloomin' Vegetable Tart

tube refrigerated crescent rolls

cream cheese, softened

c. Parmesan

lemon juice

thyme

parsley

kosher salt

black pepper

zucchini

yellow squash

carrot,

olive oil

https://streaming.hearstdigitalstudios.com/manual_upload/58f90843e694aa455e91881d/mp4/Blooming_Vegetable_Tart_FINAL_FULL_1_1492715597_4000_hd_v3.mp4

This Bloomin' Vegetable Tart Uses Crescent Dough In The Most Genius Way

Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.  With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.

Spiral Vegetable Tart

no-fail pie crust

sundried tomatoes,

basil leaves

garlic

olive oil, divided

shredded parmesan (optional)

carrots

herbs (suggested: rosemary, thyme, oregano)

salt and pepper,

Prepare a batch of No-Fail Pie Crust (or gluten free...

Prepare a batch of No-Fail Pie Crust (or gluten free or vegan alternatives, depending on dietary preferences).  Chill dough in the refrigerator for 30 minutes.

While the dough is chilling, trim the edges...

While the dough is chilling, trim the edges of the zucchini, squash, and carrots.  Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler, or a sharp knife.

Preheat the oven to 350 °F.  Grease a...

Preheat the oven to 350 °F.  Grease a 9″ tart pan.  Roll the dough on a lightly floured surface until just a bit bigger than the tart tin.  Place the dough into the tin and press into the bottom and sides.  Trim any excess overhang.  Refrigerate the dough in the tart pan for 15 minutes.

Line the dough with parchment paper and fill...

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

While the crust cools, make the pesto.  Combine...

While the crust cools, make the pesto.  Combine the sundried tomatoes, basil, and garlic in a food processor or blender.  Pulse several times, then slowly add in 1/4 cup of olive oil and continue to pulse until the pesto reaches the consistency of spreadable paste.  Add salt and pepper to taste.

Spread the pesto along the bottom of the...

Spread the pesto along the bottom of the tart.  Sprinkle with the cheese (if using).

Quickly dip one piece of sliced vegetable in...

Quickly dip one piece of sliced vegetable in the remaining olive oil, or bush with oil using a pastry brush.  Roll the strip into a tight circle and place in the center of the tart.  Dip the next vegetable slice in olive oil and roll around the first slice.  Continue wrapping the vegetable slices in concentric circles until the tart is full.

Brush the top of the vegetable tart with...

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

Bake at 350 °F for 45 to 50...

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

https://mediavine-res.cloudinary.com/video/upload/sj4rmbmgrao1obzeu9ug.mp4

Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.  With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.

Top 2 spiral vegetable tart recipes from across the web

The most viewed spiral vegetable tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Bloomin' Vegetable Tart

Spiral Vegetable Tart

Top 2 spiral vegetable tart recipes from across the web

The most viewed spiral vegetable tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bloomin' Vegetable Tart

Spiral Vegetable Tart

The most viewed spiral vegetable tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine