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.
Ingredients
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
Instructions
For the filling
- Mix the goat's cheese, lemon juice, garlic, salt and thyme in a small bowl.
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.
Assembly
- 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.
Notes
- 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.
Nutrition
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