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.
Servings 6 people
For the Filling
- 1/2 cup goat cheese
- 1 Tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 pinch salt
- 1 pinch pepper
- 1 tsp fresh thyme leaves
For the Vegetables
- 3 yellow squash
- 3 zuccinni
- 4 carrots
- 1 1/2 tsp salt
- 2 tsp fresh thyme leaves
- 2 tbs olive oil for brushing
For the Shell
- 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
For the Tart Shell
Mix the egg and lemon juice in a small bowl.
Add the flour, butter and egg mixture to a food processor and pulse until if forms into a ball.
Place dough on a floured surface and knead about 5-7 times.
Form into a disk, wrap in plastic and chill for at least 30 minutes.
Roll out into a 10-11 inch circle and line tart pan making sure to puch into all the corners.
Cover with parchment paper and weights (you can use beans or rice) and bake at 425F for about 18 minutes.
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.
Slice the vegetables with a peeler and arrange on paper towels to absorb water.
Spread the goat cheese mixture on the baked tart shell.
Arrange the slices in a spiral.
Brush tart with olive oil. Sprinkle salt and thyme (pepper is desired).
Bake at 350F for about 50-55 minutes.
- Pate Brizeé recipe adapted from James Beard Foundation.
- If you want to make the crust without eggs, add 2 tbsp of whole milk and skip the egg wash.
Serving: 1slice | Calories: 240kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 320mg | Potassium: 360mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 12.4mg | Calcium: 160mg | Iron: 0.9mg