Every great cook should have a couple of knock your socks off recipes in their back pocket. You know, the awe the in-laws casserole, the rack of lamb you make for dinner with the boss, and the cupcakes that make the other moms weep at bake sales.
These go-to recipes impress your guests and make you look like a super-powered Martha Stewart. Little does anyone know how surprisingly simple it is to make in actuality.
This vegetable tart is one of those dishes. You got to admit, at first glance it’s a pretty impressive dish. Yet, I promise you, it’s not as difficult as you may think. It only has three main ingredients: pre-made dough, carrots, and zucchini. How simple is that? I bet you probably even have most of these ingredients on hand.
So next time, you receive a surprise visit from the in-laws, have a pot-luck to attend, or even a baby or bridal shower to throw, think of this tart. You can thank me for the oohs and ahhs later.
- 1 sheet puff pastry dough
- 2-4 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- 3 large carrots
- 1 large zucchini
- sea salt
- freshly ground black pepper
- Preheat your oven to 350 degrees and grease an 8" spring-form pan with cooking spray or butter.
- Roll out pastry into pan. Poke with a fork to create holes for steam to escape. Drizzle 1-2 tablespoons of olive oil over dough. Add garlic powder, Italian seasoning, a pinch of salt, and black pepper. Set aside.
- Cut carrots and zucchini lengthwise in very thin slice using a mandolin or sharp knife.
- Start by taking a piece of zucchini and roll it into a tiny circle. Then roll a piece of carrot around the zucchini. Alternate zucchini and carrots until they fill the entire pan.
- ** Remember, it does not have to be perfect. Use tiny scrap pieces to fill in the holes.
- Drizzle remaining tablespoons of olive oil on top of tart. Add a pinch of sea salt and freshly ground black pepper.
- Bake for about 30 minutes or until puff pastry is fully cooked and browned, and vegetables are tender.