Spiral Vegetable Tart

• servings: 6 servings
• active time: 30 minutes
• total time: 1 hour 35 minutes

Ingredients

1/2 cup goat cheese

1 Tablespoon lemon juice

1 teaspoon minced garlic

1 pinch salt

1 pinch pepper

1 tsp fresh thyme leaves

3 yellow squash

3 zuccinni

4 carrots

1 1/2 tsp salt

2 tsp fresh thyme leaves

2 tbs olive oil (for brushing)

1 1/3 cups all-purpose flour

1/4 tsp salt

1 egg

1 tbsp lemon juice

1 egg yolk

9 tbsp cold butter (cut into 1 inch cubes)

Directions

For the filling

Mix the goat's cheese, lemon juice, garlic, salt and thyme in a small bowl.

For the Tart Shell

Mix the egg and lemon juice in a small bowl.

Add the flour, butter and egg mixture to a food processor and pulse until if forms into a ball.

Place dough on a floured surface and knead about 5-7 times.

Form into a disk, wrap in plastic and chill for at least 30 minutes.

Roll out into a 10-11 inch circle and line tart pan making sure to puch into all the corners.

Cover with parchment paper and weights (you can use beans or rice) and bake at 425F for about 18 minutes.

Remove paper and wrights and brush with beaten egg yolk. Return to oven and bake for another 4-5 minutes longer. Allow to cool before applying filling.

Assembly

Slice the vegetables with a peeler and arrange on paper towels to absorb water.

Spread the goat cheese mixture on the baked tart shell.

Arrange the slices in a spiral.

Brush tart with olive oil. Sprinkle salt and thyme (pepper is desired).

Bake at 350F for about 50-55 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 240 kcal
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Cholesterol: 64 mg
• Sodium: 320 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 8 g