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Rainbow Spiral Veggie Tart

Rainbow Spiral Veggie Tart

Course Brunch
Cuisine American
Keyword Rainbow Tart
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 1 tbsp canola oil
  • 2 tbsp breadcrumbs
  • 14 oz package puff pastry
  • 1 large yellow zucchini
  • 1 large green zucchini
  • 2 large orange carrots
  • 1 red bell pepper
  • 1/2 cup shredded red cabbage
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 2 eggs
  • 3 tbsp grated Parmesan
  • kosher salt and freshly ground pepper

Instructions

  1. Preheat oven to 350 ° F.
  2. Brush an 11” round tart pan with canola oil and sprinkle the pan with breadcrumbs.
  3. Line the pan with puff pastry, crimping it all along the sides.
  4. Peel the carrots.
  5. Cut zucchini and carrots into thin strips with a peeler.
  6. Cut the red pepper into strips

  7. Lay the vegetable strips spirally in the pan starting from the outside sorted by color.

    Rainbow Spiral Veggie Tart
  8. In a separate bowl, mix the sour cream and cream with eggs.
  9. Add the parmesan.
  10. Season with kosher salt and freshly ground pepper.
  11. Pour the mixture evenly over the top of the tart.
    Rainbow Spiral Veggie Tart
  12. Put in the oven and bake for 30 minutes.
  13. Cover with aluminum foil and bake for another 15 minutes.
  14. Then remove from the oven and let rest for 10 minutes.
  15. Cut and serve.