Spiral Vegetable Tart

Thin slices of carrots, zucchini, and yellow squash are rolled together into a spiral on top a savory homemade crust to create a gorgeous and nutritious entree. Feel free to substitute or include other vegetables that are in season, such as beets, butternut squash, parsnips, eggplant, purple carrots, or even tomatoes.

Entrees

Prep: 35 min
Cook: 35 min
Total: 1 hour 10 min
Serves 8

Crust
1 cup all-purpose flour
Measure flour into a large bowl.
1 teaspoon salt
⅓ cup vegetable shortening
Add the salt and shortening.
Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
5 tablespoons ice cold water
Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
Form dough into a disc and wrap in wax paper. Place dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
Vegetables
3 to 4 carrots
2 medium zucchini
2 medium yellow squash
Wash vegetables and cut into 1/16-inch to 1/8-inch thick pieces lengthwise with a grater, mandoline, or sharp knife. Discard any pieces that disintegrate or have too much skin. Reserve each sliced vegetable in a separate bowl or small pan.
Assembly
Preheat oven to 350°F.
cooking spray or butter
Lightly grease a 9-inch tart pan or springform pan.
flour (as needed)
Lightly sprinkle a clean work surface with flour. Remove dough from fridge and roll the dough out with a rolling pin until it is about 10 inches in diameter.
Place dough in a 9-inch tart pan or a springform pan. Press dough firmly up against the wall of pan to form a circular wall. Set aside.
Roll one strip of zucchini into a tight circle. Then, wrap a carrot strip tightly around it, followed by a strip of yellow squash. Repeat until you have a 2 inch diameter spiral and place in the center of the dough in the prepared pan. Continue to alternate between zucchini, carrots, and squash and tightly wrap until all of the vegetable strips have been used or until you have reached the edge of the pan and cannot fit in any more. It should look similar to the photo. Note that you will likely need to keep one hand on the vegetable roll to keep it in place while you reach for additional strips. A second pair of hands can be helpful (but is not necessary).
5 tablespoons olive oil
Using a pastry brush, gentle brush oil over the top of the vegetables to evenly coat.
1 teaspoon thyme
½ teaspoon salt
½ teaspoon pepper
Sprinkle thyme, salt, and pepper evenly over vegetables.
Bake at 350°F until the vegetables are soft and well cooked, about 35 minutes. Remove from oven and let cool for 5 minutes before serving.

From MakeBetterFood.com. May 21, 2012. (makebetterfood.com/recipes/spiral-vegetable-tart/).

MakeBetterFood.com

Measure flour into a large bowl.
Add the salt and shortening.
Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas.
Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible.
Form dough into a disc and wrap in wax paper. Place dough in the freezer for 10 minutes or the refrigerator for 30 minutes.
Wash vegetables and cut into 1/16-inch to 1/8-inch thick pieces lengthwise with a grater, mandoline, or sharp knife. Discard any pieces that disintegrate or have too much skin. Reserve each sliced vegetable in a separate bowl or small pan.
Preheat oven to 350°F.
Lightly grease a 9-inch tart pan or springform pan.
Lightly sprinkle a clean work surface with flour. Remove dough from fridge and roll the dough out with a rolling pin until it is about 10 inches in diameter.
Place dough in a 9-inch tart pan or a springform pan. Press dough firmly up against the wall of pan to form a circular wall. Set aside.
Roll one strip of zucchini into a tight circle. Then, wrap a carrot strip tightly around it, followed by a strip of yellow squash. Repeat until you have a 2 inch diameter spiral and place in the center of the dough in the prepared pan. Continue to alternate between zucchini, carrots, and squash and tightly wrap until all of the vegetable strips have been used or until you have reached the edge of the pan and cannot fit in any more. It should look similar to the photo. Note that you will likely need to keep one hand on the vegetable roll to keep it in place while you reach for additional strips. A second pair of hands can be helpful (but is not necessary).
Using a pastry brush, gentle brush oil over the top of the vegetables to evenly coat.
Sprinkle thyme, salt, and pepper evenly over vegetables.
Bake at 350°F until the vegetables are soft and well cooked, about 35 minutes. Remove from oven and let cool for 5 minutes before serving.