Rainbow Veggie and Pesto Tart
Serves 8
Adapted from Tasty
For Pesto:
3 cups (~60 grams) fresh basil
2⅓ ounces (~65 grams) pine nuts
4 ounces (~113 grams) parmesan cheese, grated
9 teaspoons olive oil
Salt and pepper, to taste
For Tart:
2 medium zucchinis
2 medium yellow squash
4 large carrots
1 large eggplant
1 tablespoon butter
1 sheet puff pastry, thawed
Baking beads, pie weights, or 2 cups rice, uncooked
½ teaspoon dried oregano
In a food processor, combine the basil, pine nuts, parmesan cheese, olive oil, salt, and pepper and puree until blended and smooth. Taste and season to your preference. Set aside.
Using a vegetable peeler, peel the entire zucchini, yellow squash, and carrots long ways into ribbons.
Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
Preheat the oven to 350° F.
Grease a 9-inch tart dish with butter using a piece of parchment paper.
Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the pastry on the bottom of the tart dish all over with a fork.
Lay a piece of parchment paper over the pastry and pour the baking beads, pie weights, or rice evenly on top. These helps keep the bottom of the crust from rising while you blind bake the crust.
Bake the crust for about 15 minutes, until the puff pastry starts to cook (this process is known as blind baking).
Remove the crust from the oven and carefully lift the parchment paper to remove the weights.
Increase the oven temperature to 400° F.
Spread the pesto evenly on the bottom of the tart. Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper, to taste.
Bake 35-40 minutes, until the veggies are tender.
Let cool for a few minutes before serving.
Enjoy!
