Spiral Vegetable Sheet Tart
60
Minutes Prep Time
45
Minutes Cooking Time
105
Minutes Total Time
4-6
Serves Servings
Ingredients
- 1 Package of Harvest Fresh Zucchini Veggie Sheets
- 1 Package of Harvest Fresh Butternut Squash Veggie Sheets
- 1 Pie Crust
- 1 Container of Ricotta Cheese
- 1 cup Sun-dried tomatoes, packed in oil and drained
- 1/4 cup Basil Leaves
- 2 Garlic cloves
- 1/2 Cup of olive oil, divided
- 1/4 cup Shredded parmesan
- 2 Tbsp. Chopped fresh herbs (suggested:oregano, thyme, Rosemary)
- Salt and Pepper to Taste
Directions
- Preheat oven to 350 F
- Using refrigerated pie shell, line the shell with parchment paper and fill with dry beans or a pie weight. Bake for 15 min, until edges are slightly golden. Remove from oven and set aside to cool, then add ricotta cheese.
- Making the pesto- Combine the sun-dried tomatoes, basil, and garlic in a food processor. Pulse several times, then slowly add 1/4 cup of olive oil and continue to pulse until pesto reaches the consistency of spreadable paste. Add salt and pepper to taste
- Quickly dip the brush olive oil onto the sliced vegetables and roll the strip into a tight circle and place in the centre of the tart
- Dip or brush the next slice with olive oil and roll around the first slice. Continue oiling and wrapping the vegetable slices in concentric circles until tart is full
- Brush the top of the vegetable tart with any remaining olive oil, then sprinkle salt, pepper, and chopped fine herbs.
- Bake at 350F for 45 to 50 minutes, until vegetables are crisp-tender and cooked through. Cool in tart pan for 10 min before slicing and serving
What You Need
