Vegetable Ribbon Tart Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.Roll out the pastry dough on a lightly floured surface into a rectangular shape.
• STEP 3.Transfer the rolled-out dough onto the prepared baking sheet.
• STEP 4.In a bowl, mix together the cream cheese, garlic powder, and salt until well combined.
• STEP 5.Spread the cream cheese mixture evenly over the pastry dough, leaving a small border around the edges.
• STEP 6.Using a mandoline or a sharp knife, thinly slice the zucchini, yellow squash, and carrots into ribbons.
• STEP 7.Arrange the vegetable ribbons on top of the cream cheese mixture in a decorative pattern.
• STEP 8.Drizzle olive oil over the vegetables and sprinkle with salt and pepper.
• STEP 9.Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden and the vegetables are tender.
• STEP 10.Remove from the oven and let it cool slightly before serving.
• STEP 11.Serve the Vegetable Ribbon Tart warm or at room temperature.
• STEP 12.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to slice the vegetables thinly and evenly for a consistent ribbon pattern.
• You can use a variety of vegetables like bell peppers, eggplant, or asparagus for different flavors and colors.
• Feel free to add your favorite herbs or spices to the cream cheese mixture for extra flavor.
• Serve the tart with a side salad or a dollop of sour cream for a complete meal.

Storage and Serving

• The tart is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the tart in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
• Serve the Vegetable Ribbon Tart warm or at room temperature as an appetizer or a main course.