Veggie Salad Tart
Cooking Instructions
- 1
To make pastry crust: combine flour, salt, herbs, olive oil with fork. Add water and mix until crumbly. Knead a couple minutes. Roll out and press into greased tart pan. Prick all over with fork. Bake at 350 for 15 minutes. Take out and cool.
- 2
Peel carrots and cut in half and then use peeler to make long flat ribbons. Do the same with zucchini and eggplant. Soak ribbons in water for 3-5 minutes to soften so they curl and bend without snapping.
- 3
Spread tomato paste over tart shell. Top with basil leaves and drizzle with balsamic glaze
- 4
Take carrot, zucchini and eggplant ribbon and curl tightly and keep adding while starting in Center of tart. Spiral out to edge until entire tart is filled. Drizzle with olive oil and sprinkle with pink salt and ground pepper.
- 5
Bake at 350F for approximately 40 minutes. Cool on rack 5 minutes. Remove from pan onto cutting board slice into 8 wedges with very sharp knife after allowing people to ooh and ahh over your masterpiece. Drizzle with more balsamic glaze and sprinkle with freshly shaved basil or parsley.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Not Sweet and Certainly not Tart Salad Not Sweet and Certainly not Tart Salad
A very delicious salad. The dressing can be used on just about anything you like.
-
Colorful Veggie Tart Colorful Veggie Tart
Today was Farmers Market day in the village close to my house. It was a lovely, a bit cold but sunny day so it gave me a chance to walk over and look around to see what they had to offer. There was a wide variety of things to choose from vegetables, fish, cheeses etc.. 🙂 I wanted to make this tart, so I was hoping to find all the ingredients I needed. While strolling through the market I saw the wonderful vegetables, that I just had to buy. 🙂I know most think that this dish is considered more of summer dish but to be honest, I love to eat soups to tarts all year round. Very simple recipe and so tasteful…the peppers along with the zucchini, aubergines, and onions, just have this powerful taste. After I took it out of the oven I just had to try it to see how it turned out, what more can I say than it just made me smile. 🙂
-
-
Sautéed Veggie Salad Sautéed Veggie Salad
Makes 2 servings#lowfat #gallbladder #realfood #wholefood #guthealth #healthy #nafld #biliarydyskinesia#gastritis #insulinresistance #pcos #ibsdhttps://livingwithoutagallbladder.home.blog/
-
Vegeies Salad Vegeies Salad
This recipe full of energy and immunity booster...# greenveg
-
Veggie Penne Pasta Salad Veggie Penne Pasta Salad
A very light and healthy salad, not to mention quick to make! :hungry
-
-
-
Veggie Tortellini salad Veggie Tortellini salad
Great summer veggie salad, even better if the veggies comes from your own garden. Tomatoes can be added or any other veggies. A nice grilled chicken breast, cut up will go great in this but I left this meatless, you do you! 😜 this can be made any time of the year.
-
No cook Veggie Salad No cook Veggie Salad
I love to use what I have in the house when I get a craving for a certain food. I call them my creations, some great, some awful, some OK. This turned out really good. I love the beans in it, so filling and good for you and the crunchiness of the celery. You could do so many combos with this basic recipe, add heat, finely chopped broccoli, use creamy Italian, add meat and cheese cubes...hope you love it and let that creative you run free.
fjordsmom -
Veggie Peanut Salad Veggie Peanut Salad
#sesamepeanutHere comes the healthy, yummy and some light options. Get bored of simple salads. Though salads are full of nutrients.Here veggies are frozen , you can have partially cooked and with peanuts it will enhance the flavor and give a good crunchy flavor.
-
Veggie pasta salad Veggie pasta salad
Super yummy vegetarian dinner or side dish! Delicious served hot or cold. Loaded with freshness and flavor!!
More Recipes
Comments