#vegetable tart

[therealcoolfooddude]

(via Greek Vegetable Tart) This vibrant tart delivers quick, classic flavours. Perfect for a light lunch or sharing, with pre-rolled puff pastry for convenience. 

[livingadreamylife]

(via Little gem tart with cheddar | House & Garden)

[brattylikestoeat]

[tangerinepastry]

Easy Veggie Tart

While I am sad to see the sky getting darker earlier in the evening and feeling that chill in the morning air, I am happy about the tower of local tomatoes gleaming on the my counter. This is the time of year when we all need to enjoy as much New England corn, tomatoes, zucchini and peaches as we can, before all we have is grocery store produce until next April. This tart is quick, healthy and…

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[indigo-a-creeping]

When we were planning our Thanksgiving food, my friend mentioned this beautiful vegetable tart she’d found online, and how much work it would be.  We agreed not to bother with something so labor intensive.  Then she brought it, and it was amazing.

[boostfood-blog]

How To Make Vegetable And Cheese Tart

How To Make Vegetable And Cheese Tart

How To Make Vegetable And Cheese Tart Vegetable and cheese tart How To Make Vegetable And Cheese Tart, Vegetable and cheese tart, is a great and beautiful finger food. You can make this small finger food and design with colorful things to eat. Ingredients

150 gr Cream cheese

Basil

4 Walnuts

4 Tarts

Preparation

At first, sliced the basil

Mix the walnuts with a mixer

Put the walnut powder on…

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[tablegal]

Vertigo Veggie Tart 1 refrigerated pie crust that rolls out 1 cup sun-dried tomatoes in oil, drained 1/4 cup basil leaves 2 cloves garlic 1/2 cup olive oil, divided 1/4 cup shredded parmesan (optional) 1 large zucchini 1 large yellow squash 2-3 medium carrots 1/2 tablespoon herbes de provence or 2 TBS chopped fresh herbs (rosemary, thyme or oregano) salt and pepper, to taste Directions: 1. Let refrigerated pie crust come to room temperature. Preheat oven to 350 degrees. Grease a 9" tart pan. Unroll dough into pan and press into bottom and sides. Trim any excess overhang. I used a rolling pin over top edge of pan to remove excess. Works great! 2. 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 oven and set aside to cool. 3. Trim the ends of the zucchini, squash and carrots. Slice the vegetables into long, thin slices using a mandolin, vegetable peeler or sharp knife. I highly recommend using mandolin. Then cut slices about half inch with knife reserving edge pieces (sturdy for spiral). Set aside. 4. Make pesto by combining sun-dried tomatoes, basil & garlic in food processor or blender. Pulse several times, then slowly add in 1/4 cup of olive oil and continue to pulse until pesto reaches a spreadable paste. Add salt and pepper to taste. 5. Spread pesto onto bottom of tart. Sprinkle with cheese (if using). 6. Brush one piece of vegetable (both sides) with remaining oil using a pastry brush. Roll the strip into tight circle and place in the center of tart. Brush the next sliced veggie in olive oil and roll around the first slice. Continue wrapping the vegetable slices in circles until tart is full. I suggest turning on some soothing music, pour a glass of wine and allow yourself a lot of time for this process. It will test your patience and use of colorful vocabulary that MAY entertain the neighborhood. Breathe, you got this. 7. Have another glass of wine. You made it! Trust me on this. Brush the top of tart with olive oil, then sprinkle with salt, pepper & your herbs. 8. Bake at 350 degrees for 50 minutes, until vegetables are crisp-tender and cooked through. Cool in tart pan for 10 minutes, slice with sharp knife and serve. Enjoy! Note: Try different veggies; yams, eggplant, butternut squash & parsnips might be good options too. *Thanks to Bunsen Burner Bakery for recipe inspiration.

[confessionsofamy]

Pretty foodies - Multicolored Vegetables and Prosciutto in Puff Pastry.