Veggie Tart - Sofia Foodie Recipes

Ingredients

Tart:
• Pie dough: 1 sheet (250g / 8.8 oz)
• Basil pesto: 3 tbsp (45ml / 1.5 fl oz)
• Zucchini: 2 medium (300g / 10.5 oz)
• Eggplant: 2 small (300g / 10.5 oz)
• Tomato: 1 large (150g / 5.3 oz)
• Carrot: 1 large (100g / 3.5 oz)
• Mozzarella, grated: 150g / 5.3 oz (1.5 cups)
• Parmesan, grated: 30g / 1 oz (/ cup)
• Butter: for greasing
• Olive oil: 70ml / 2.4 fl oz
• Salt and pepper: to taste
Basil Walnut Pesto:
• Fresh basil: 2 cups (60g)
• Walnuts: ¼ cup (30g)
• Garlic: 2 cloves
• Salt: ¼ tsp
• Black pepper: ½ tsp
• Parmesan, grated: ¼ cup (25g)
• Lemon juice: 1 tsp
• Olive oil: 2 tbsp

Cooking Instructions

Pesto:

Blend basil, walnuts, garlic, salt, pepper, Parmesan, and lemon juice. Drizzle in olive oil until coarse. Store in fridge with oil layer (up to 1 week).

Veggies:

Thinly slice zucchini, eggplant, tomato, and carrot using a slicer (carrot very thin). Blanch carrot 2-3 min in salted water.

Assemble:

Preheat oven to 375°F (190°C). Grease pan. Fit dough in pan, spread pesto, sprinkle mozzarella. Roll veggies into spirals, place tomato in center, arrange tightly.

Bake:

Brush veggies with oil, season, top with Parmesan.
Bake 35-40 min until golden.

Serve:

Cool slightly, slice, serve.

Chef's Note

Use a mandoline for thin, even veggie slices.