Check out that spiral of veggie fun! I originally saw this on Food Republic and knew I had to try it. Every Thanksgiving, sans turkey, I try to bring something to the table that non-veggies will eat too. Otherwise, I’d wind up eating an entire tart or casserole all by myself. Which, I would secretly do with pride. But, sharing is caring. So I tend to go with easy-to-love vegetable dishes.
This year, I wasn’t quite sure which direction to go in and then I saw this tart. I had to give it a shot! This tart requires some time, but not as much as you’d think. The puff pastry crust can be purchased and plopped into a pie plate, making that part quick and easy.
The sauce can be made from a number of different items; cheese, yogurt, sour cream, crème fraiche – you name it. This way, you can personalize your tart with flavors you like.
I thought about using goat cheese for the sauce in this, which I’m sure would be nice, but I had feta in the fridge so it won out. The sundried tomatoes add another nice layer of color to this tart. The colors are the best part!
For that very reason, the veggies are the stars here even though they need a little lovin’. Pick some root veggies and/or squashes and get ready to become best friends with your peeler. I chose carrots, zucchini, eggplant and parsnips. Expect your kitchen to be covered in vegetable confetti by the end of this.
Once all the prep is done, the rest is a breeze! It goes together pretty easily, although carefully creating the spiral takes a bit of care. Still, I did this Thanksgiving morning and had more than enough time to get ready for the festivities.
If you’ve gotten bored with the regular veggie dishes and want to shake things up, definitely give this tart a shot. It’s tasty, healthy and beautiful. More than pretty enough to be at the center of the Thanksgiving table.
- 4-5 carrots
- 2 parsnips
- 1 large eggplant
- 2 large zucchinis
- 1 sheet of puff pastry
- ⅓ c. feta cheese
- ⅓ c. yogurt
- 4-5 sun dried tomato halves
- 2 tsp. mayonnaise
- Olive oil
- Salt & pepper
- Preheat oven to 375°.
- Leaving the peels on, wash the vegetables well. Use a peeler to peel each vegetable into strips, aiming to get some peel on each piece for color.
- Stretch out puff pastry and place in pie plate, cut excess to fit. Prick the bottom with a fork and set aside.
- In a food processor, combine feta, yogurt, sun dried tomatoes and mayonnaise until smooth. Spread onto puff pastry crust.
- Take one vegetable strip and roll it into a spiral. Place in the middle of the tart.
- One piece at a time, wrap each strip around the spiral until it fills the entire pie plate.
- Drizzle with olive oil and season with salt & pepper.
- Place in oven for 40 minutes.