Best Shaved Vegetable Tart Recipes
SHAVED VEGETABLE TART
The classic vegetable tart gets a photo-worthy makeover: A vibrant blanket of fresh radishes and cucumbers makes the usual roasted toppings feel positively dowdy. Also great--you can serve it at room temperature, guaranteeing it'll become a go-to for dinners and parties.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Roll out the pizza dough to a 10-by-15-inch rectangle on a piece of parchment. Transfer the parchment to a turned-over baking sheet and bake until crisp and golden brown, 10 to 12 minutes.
- Meanwhile, use a mandoline to slice the cucumber and radish paper thin. Toss them in a small bowl with 1 teaspoon oil and 1/2 teaspoon salt. Mix together the cream cheese, garlic, herbs and yogurt in a medium bowl.
- Transfer the crust to a serving platter or cutting board and spread with the cheese mixture, leaving a 1/4-inch border all around. Arrange the vegetables in a slightly-overlapping single layer. Drizzle with the remaining 2 teaspoons oil and sprinkle with the poppy seeds. Slice into squares and serve at room temperature.
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 30 milligrams, Sodium 530 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 7 grams, Sugar 6 grams
SHAVED VEGETABLE TART
The classic vegetable tart gets a photo-worthy makeover: A vibrant blanket of fresh radishes and cucumbers makes the usual roasted toppings feel positively dowdy. Also great--you can serve it at room temperature, guaranteeing it'll become a go-to for dinners and parties.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Roll out the pizza dough to a 10-by-15-inch rectangle on a piece of parchment. Transfer the parchment to a turned-over baking sheet and bake until crisp and golden brown, 10 to 12 minutes.
- Meanwhile, use a mandoline to slice the cucumber and radish paper thin. Toss them in a small bowl with 1 teaspoon oil and 1/2 teaspoon salt. Mix together the cream cheese, garlic, herbs and yogurt in a medium bowl.
- Transfer the crust to a serving platter or cutting board and spread with the cheese mixture, leaving a 1/4-inch border all around. Arrange the vegetables in a slightly-overlapping single layer. Drizzle with the remaining 2 teaspoons oil and sprinkle with the poppy seeds. Slice into squares and serve at room temperature.
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