Spiral Vegetable Tart
I love to entertain and find new ways to present old favorites to friends and family. I especially like to bring a bit of creativity to the presentation of a dish, and this Spiral Vegetable Tart was the perfect combination of flavor and fun. It looks absolutely beautiful on the table and it tastes amazing.
This tart also offers an opportunity to disguise your family's not-so-favorite vegetables. Because the vegetables are thinly sliced and wrap around each other to create the spiral, they'll never notice you slipped in some eggplant. At least my husband didn't, and he raved about this dish. You can also adapt this recipe to your taste by adding other vegetables, such as carrots.
A very sharp knife is required for this recipe in order to cut your vegetables thinly and evenly. Also, make sure the blade is long enough to slice through the length of whatever vegetable you're slicing. Another tip for smooth slicing is to move your knife forward and down as you cut.
For the eggplant, I used my personal favorite, the Vegetable Knife. This knife gave me the control to evenly slice the eggplant and I was then able to stack the slices to cut them so they had a straight edge.
INGREDIENTS
DIRECTIONS
for full instruction please see : www.cutco.com/learn
This tart also offers an opportunity to disguise your family's not-so-favorite vegetables. Because the vegetables are thinly sliced and wrap around each other to create the spiral, they'll never notice you slipped in some eggplant. At least my husband didn't, and he raved about this dish. You can also adapt this recipe to your taste by adding other vegetables, such as carrots.
A very sharp knife is required for this recipe in order to cut your vegetables thinly and evenly. Also, make sure the blade is long enough to slice through the length of whatever vegetable you're slicing. Another tip for smooth slicing is to move your knife forward and down as you cut.
For the eggplant, I used my personal favorite, the Vegetable Knife. This knife gave me the control to evenly slice the eggplant and I was then able to stack the slices to cut them so they had a straight edge.
INGREDIENTS
- 1 tube refrigerated crescent dough sheet
- 8 ounces cream cheese, softened
- 1/2 cup freshly grated Parmesan
- 1/4 cup freshly grated Asiago
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- Kosher salt
- Freshly ground black pepper
- 1 large zucchini
- 1 large yellow squash
- 1 medium eggplant
- 1 tablespoon extra-virgin olive oil
DIRECTIONS
- Preheat oven to 350°F.Unroll crescent dough sheet and place in an 8" pie pan. Trim dough if needed. Bake until slightly golden, about 10 minutes, then let cool slightly.Meanwhile, in a large bowl, combine cream cheese, Parmesan, Asiago, lemon juice, thyme and parsley. Season with salt and pepper and beat until mixture is very smooth.
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for full instruction please see : www.cutco.com/learn
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