Colorful and Happy Veggie Blossom Tart
A delicious and beautiful vegetable tart made using thinly sliced vegetable arranged to look like a colorful flower blossom.
Ingredients
Pesto
- 3 cups Basil leaves
- ¾ cup Pine nuts
- 3 cloves Garlic
- ½ cup Olive Oil
- ½ cup Ricotta Cheese
- Salt and Pepper to taste
Vegetable Filling
- 1 Large Eggplant
- 2 Carrots
- 1 Zucchinni
- 1 Yellow Squash
- 1 Green Pepper
- 1 Yellow Pepper
- 1 Red Pepper
- 1 Tbs Oregano, for topping
- 6 Fresh Basil leaves, for garnish
Pie Crust
- 1 piece Pastry Puff, or Pie Crust thawed
- Beans/Rice or Pie Weigh
- Butter for greasing
Instructions
- Preheat oven to 350°F.
- Prepare 9 inch pie dish. Grease pie dish with butter. Roll out pastry or pie crush and gently press into dish. Prick with fork and trim excess.
- Lay a piece of parchment paper on top of prepared crust and add rice/beans/pie weights. Spread evenly to bottom of pie dish. Bake for 15 minutes, until the pastry is parcooked. Remove from oven and set aside. Increase oven temperature to 400°F.
- Next, prepare the pesto. If using store bought pesto, skip this step.
- Add the basil leaves, pine nuts, cheese garlic, ½ cup olive oil, ricotta, salt, and pepper in a food processor. Blend until smooth. Set aside.
- Using a mandolin slicer or vegetable peeler, slice the eggplant, zucchini, yellow squash, carrots and peppers into thin ribbon-like slices.
- On the pre baked pie crust, spread out the pesto mixture evenly on the bottom.
- Start layering on the veggie ribbons from the outer rim, working inwards. Alternate the vegetables so the colors blend beautifully, until the entire shell is completely filled.
- Lightly drizzle with olive oil. Season with salt and pepper to taste. Top with dried oregano.
- Bake in the 400°F oven for 35-40 minutes, or until the veggies are tender.
- When done, remove from oven and cool on rack for 5 minutes.
- Top with fresh basil leaves if desired. Slice and enjoy!
Notes
fabfoodflavors.com/colorful-and-happy-veggie-blossom-tart/