This vegetable tart uses seasonal vegetables to create a beautiful spiral pattern. The dish is much easier to make than it appears and is sure to be a hit at your next dinner party. The crème fraîche and Dijon add a subtle creaminess to the base of the tart without overpowering the veggies. Be sure to be bake till the crust is a nice, deep golden brown.
Learn the technique in the tantalizing video below.
- 2 tablespoons Dijon mustard
- 1/2 cup creme fraiche
- 2 large fresh sage leaves, chiffonaded (thinly sliced)
- 2 zucchinis
- 1 squash
- 5 heirloom carrots (different colors if you can find them)
- 1 eggplant
- drizzle of olive oil
- Salt and pepper
- Preheat oven to 375 F. Place the pastry in a pie pan and prick several times with a fork.
- Spread the mustard and crème fraîche over the bottom of pie, then sprinkle with sage.
- Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler. Cut so as to have always show a small strip of skin for decorative purposes.
- Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish.
- Drizzle olive oil over all. Season with salt and pepper.
- Bake in a preheated oven for 40 minutes of cooking.
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