Shaved Vegetable Tart Recipes
SPRING VEGETABLE TART
This spring vegetable tart only looks hard to make and would be a perfect centerpiece for any special occasion. Just put it out on the table a little bit early so everyone can get their Instagramming in. As long as you use a wide array of colorful vegetables and tuck them into a tangled base of greens, this easy cheese tart/salad can't help but look gorgeous.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h10m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 1 round of frozen puff pastry, parchment-side down, on a baking sheet.
- Remove 1 piece of parchment from the other puff pastry round. Place a plate upside-down onto the pastry. Run a knife along the rim to cut a border out of the circle.
- Beat egg and water together; brush over the puff pastry on the baking sheet. Carefully remove the outer ring from the other round and line it over the edges of the brushed pastry. Brush more egg wash over the border. Prick bottom crust with a fork.
- Bake in the preheated oven until light golden brown, 12 to 15 minutes. Immediately press the bottom of a fork onto the bottom crust to flatten it.
- Combine goat cheese, salt, pepper, cayenne, dill, parsley, and lemon thyme in a bowl. Pour in the rest of the egg wash and cream. Mix until smooth. Spoon filling onto the center of the crust and spread it out toward the border.
- Continue baking until cheese filling is set and crust is golden brown, 12 to 15 minutes more. Let tart cool while preparing the topping.
- Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water. Boil Romanesco, asparagus, carrots, and snap peas, uncovered, until just tender, 3 to 4 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
- Toss mixed greens with a little olive oil; place on top of the tart.
- Toss blanched vegetables with salt, remaining olive oil, and lemon juice. Arrange on top of the mixed greens. Tuck radishes and tomatoes into the mixture. Peel away half of each snap pea pod to expose the peas inside; arrange over the tart. Tuck in dill fronds and drizzle some more olive oil on top.
Nutrition Facts : Calories 620.1 calories, Carbohydrate 40.2 g, Cholesterol 61.4 mg, Fat 44.5 g, Fiber 5 g, Protein 16.2 g, SaturatedFat 16.1 g, Sodium 400.4 mg, Sugar 2.4 g
SHAVED VEGETABLE TART
The classic vegetable tart gets a photo-worthy makeover: A vibrant blanket of fresh radishes and cucumbers makes the usual roasted toppings feel positively dowdy. Also great--you can serve it at room temperature, guaranteeing it'll become a go-to for dinners and parties.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Roll out the pizza dough to a 10-by-15-inch rectangle on a piece of parchment. Transfer the parchment to a turned-over baking sheet and bake until crisp and golden brown, 10 to 12 minutes.
- Meanwhile, use a mandoline to slice the cucumber and radish paper thin. Toss them in a small bowl with 1 teaspoon oil and 1/2 teaspoon salt. Mix together the cream cheese, garlic, herbs and yogurt in a medium bowl.
- Transfer the crust to a serving platter or cutting board and spread with the cheese mixture, leaving a 1/4-inch border all around. Arrange the vegetables in a slightly-overlapping single layer. Drizzle with the remaining 2 teaspoons oil and sprinkle with the poppy seeds. Slice into squares and serve at room temperature.
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 30 milligrams, Sodium 530 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 7 grams, Sugar 6 grams
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SAVORY VEGETABLE CHEESE TART - SALLY'S BAKING ADDICTION
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- On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch tart pan.* Tuck it in with your fingers, making sure it is smooth. Fold the overhang edges back inward. See video above for a visual. Flute the edges of the crust. Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!) Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove tart from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the crust.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the ricotta, eggs, parmesan cheese, garlic, herbs, salt, and pepper together until completely combined. Pour into warm crust. Arrange vegetable slices on top. Brush the vegetables and edges of the crust with olive oil , then sprinkle with sea salt, pepper, or more fresh herbs.
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- Using a vegetable peeler, shave the zucchini and carrots into long thin strips. Toss the strips with ½ teaspoon salt and place the salad in a serving bowl.
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- Place racks in the upper and lower thirds of the oven and preheat to 450°. Line 2 baking sheets with foil.
- In a large roasting pan, toss the eggplant, mushrooms, shallots, red bell pepper and zucchini with the olive oil and salt and pepper. Roast the vegetables for 12 to 14 minutes, stirring once or twice, until softened.
- Using a handheld electric mixer, beat the Roquefort and cream cheese together until smooth. Add the egg and Parmesan; beat until blended.
- Place 1 pie crust on each baking sheet, unfold and pinch together any tears. Divide the cheese mixture between the crusts and spread it out, leaving a 2-inch border of dough. Arrange the roasted vegetables on top. Fold the dough up to partially cover the filling, crimping to seal the edges. Bake for 20 to 25 minutes, or until golden, reversing the pans halfway through cooking. Serve the vegetable tarts warm.
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- In the bowl of a food processor fitted with the dough blade, combine the sugar, salt, flour and butter and process with 3-4 pulses. With the motor running, slowly add the beat egg. Continue processing until the dough all comes together and forms a ball.
- topping, clean out the bowl of the food processor and add the ricotta, 2 tablespoons of the olive oil, 2 generous pinches salt, and the blood orange or other citrus zest, and process until very smooth (if needed for smoothness, add an additional tablespoon olive oil). Cover and refrigerate until ready to use.
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- Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. DO AHEAD Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before continuing.
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.
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- Prepare a batch of No-Fail Pie Crust (or gluten free or vegan alternatives, depending on dietary preferences). Chill dough in the refrigerator for 30 minutes.
- While the dough is chilling, trim the edges of the zucchini, squash, and carrots. Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler, or a sharp knife.
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- Line the dough with parchment paper and fill with dry beans or a pie weight. Bake for 15 minutes, until edges are slightly golden. Remove from the oven and set aside to cool.
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