Creative Ways to Cook with Carrots that Go Beyond the Basics

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Vegetable Spiral

This stunning vegetable spiral tart is as delicious as it is beautiful, featuring thin ribbons of zucchini, eggplant, and carrot arranged in a mesmerizing swirl. Nestled in a flaky pastry crust and layered over a creamy, herbed cheese filling, this dish is a feast for both the eyes and the palate. With its flaky crust, creamy filling, and vibrant spirals of roasted vegetables, this tart is the perfect veggie-packed centerpiece. 

Ingredients (for 6-8 servings):

• 1 sheet of puff pastry or pie crust
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 small zucchini
• 1 small eggplant
• 1 large carrot
• 1 tbsp olive oil (for brushing)

Instructions:

1. Preheat oven to 375°F (190°C). Roll out the puff pastry and press it into a tart pan, trimming any excess. Prick the bottom with a fork and set aside.
2. In a bowl, mix ricotta, Parmesan, egg, olive oil, thyme, salt, and pepper. Spread this mixture evenly over the pastry crust.
3. Using a vegetable peeler or mandoline, slice the zucchini, eggplant, and carrot into long, thin ribbons.
4. Starting from the center of the tart, roll a strip of zucchini tightly, then wrap a strip of carrot around it, followed by eggplant. Continue alternating the vegetables, building outward in a spiral pattern until the tart is filled.
5. Lightly brush the vegetables with olive oil and bake for 40-45 min., until the crust is golden and the vegetables are tender.
6. Let cool slightly before slicing and serving.