Spiral Vegetable Tart
A mesmerizing vegetable tart with a flakey pastry base and a filling made from goat cheese, lemon juice, salt, thyme, and minced garlic.
- Prep time
- 30 min
- Cook time
- 55 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup goat cheese
- 1 Tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 pinch salt
- 1 pinch pepper
- 1 tsp fresh thyme leaves
- 3 yellow squash
- 3 zuccinni
- 4 carrots
- 1 1/2 tsp salt
- 2 tsp fresh thyme leaves
- 2 tbs olive oil (for brushing)
- 1 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1 egg
- 1 tbsp lemon juice
- 1 egg yolk
- 9 tbsp cold butter (cut into 1 inch cubes)
Instructions
- 1
For the filling
- 2
Mix the goat's cheese, lemon juice, garlic, salt and thyme in a small bowl.
- 3
For the Tart Shell
- 4
Mix the egg and lemon juice in a small bowl.
- 5
Add the flour, butter and egg mixture to a food processor and pulse until if forms into a ball.
- 6
Place dough on a floured surface and knead about 5-7 times.
- 7
Form into a disk, wrap in plastic and chill for at least 30 minutes.
- 8
Roll out into a 10-11 inch circle and line tart pan making sure to puch into all the corners.
- 9
Cover with parchment paper and weights (you can use beans or rice) and bake at 425F for about 18 minutes.
- 10
Remove paper and wrights and brush with beaten egg yolk. Return to oven and bake for another 4-5 minutes longer. Allow to cool before applying filling.
- 11
Assembly
- 12
Slice the vegetables with a peeler and arrange on paper towels to absorb water.
- 13
Spread the goat cheese mixture on the baked tart shell.
- 14
Arrange the slices in a spiral.
- 15
Brush tart with olive oil. Sprinkle salt and thyme (pepper is desired).
- 16
Bake at 350F for about 50-55 minutes.