summer vegetable tart

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)

zucchini

yellow squash

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.

Summer Veggies in a herb cheese crust is perfect for brunch,lunch, or dinner and comes together quickly.  A splash of white balsamic vinegar and hot pepper flakes makes this very now.

Summer Vegetable Tart

all-purpose flour (140 grams)

oregano

basil

thyme

salt

cayenne pepper

parmesan cheese, grated (35 grams)

unsalted butter, refrigerator cold (75 grams)

water

red pepper

yellow pepper

red onion

canola or olive oil

white balsamic vinegar

jar marinated artichoke quarters

provolone cheese (about 1/2 pound)

red pepper flakes

Preheat the oven to 400°F.  Set aside a 9&quot; tart pan with a removable bottom

Combine the flour, herbs, salt, cayenne pepper, and cheese in the bowl of a processor.  Pulse several times to mix.

Add the cold butter and process until it is indistinguishable.

Starting with the lesser amount of water, pour it in a circle over the dry ingredients and process until a ball forms.  If it doesn&#39;t form a ball or seems a bit dry, add the remainder of the water 1 teaspoon at a time.

Divide the pastry in half (about 145 grams each).  Divide one half into half again (about 70 grams each).  Take a little pastry from each of the three pieces to form a ball about the size of a walnut.  Wrap in film and set aside.

Roll one of the smaller pieces of dough into a 15” rope.  Place it along the edge of half of the pan.  Repeat with the second piece.  The edges should overlap.  Wet the edge of both pieces of overlapping dough and press together.  Repeat on the other side.  Press the crust into the side of the pan.

Shape the larger piece of pastry into a ball, flatten it and press it into the bottom of the pan.  Moisten the edge of dough on the side of the pan.  Join the seam between the edge of the pan and the bottom. Press well together.  Prick the bottom of the crust well with a fork.  Freeze until hard.

Spray a large piece of foil on the shiny side in the middle.  Place that on top of the pastry in the pan.  Press the edges of the foil into the edges of the crust.  Fill the foil with pie weights or beans to the top.

Place on a parchment lined baking sheet.  Bake for 20 minutes.  Remove the foil and beans and bake for another 5 to 8 minutes until completely baked. Do not over bake.

If the shell has cracked during baking, immediately upon removing from the oven use the reserved dough to patch the cracks with an offset spatula.  Cool the shell.

Tart Crust - please see the Step by Step photos.

Cut the peppers into strips, cross cut into thirds.  Cut the squash into 1/4 to 1/3 inch rounds.  Cut the rounds in half or 4ths.  Cut the onion in half.  Cut the half into 1/4 inch slices and then in half to make half moons.

Heat the oil in a large sauté pan.  Place the vegetables in the pan and sauté until somewhat caramelized, stirring often.

Toward the end of the cooking, add the balsamic vinegar and saute until the liquid is evaporated.  Cool. Add the drained artichokes.

Place 5 or 6 slices of provolone on the bottom of the crust or half the grated cheese.  Place the filling over the cheese, top with  5 or 6 more slices of provolone.

Preheat the oven to 400°F.  Place the tart on a parchment lined baking sheet and bake for 15 to 20 minutes if room temperature.  The cheese may benefit from being placed under the broiler for a few minutes.  Be careful not to place the tart so close to the hot coils that the paper catches on fire.  Watch it carefully, it can go from browned to burned in a  hurry.

Cool for a few minutes, release the tart and cut into 4 to 6 pieces.

Refrigerate any leftovers.

Summer Vegetable Filling

Top 2 summer vegetable tart recipes from across the web

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Spiral Vegetable Tart

Summer Vegetable Tart

Top 2 summer vegetable tart recipes from across the web

The most viewed summer 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

Spiral Vegetable Tart

Summer Vegetable Tart

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