Check Out This Video Of A Spiral Vegetable Tart, Then Try The

• Vegetarian
• Gluten free

• Produce

  • 1 Eggplant
  • 5 Heirloom carrots
  • 2 Sage, large fresh leaves
  • 1 Squash
  • 2 Zucchinis

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 drizzle Olive oil

• Dairy

  • 1/2 cup Creme fraiche

Found on foodrepublic.com

Description

Directions

• 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. This post is brought to you by our friends at Pure Leaf