Recipe of Ultimate Veggie Salad Tart Cooking Basics for Beginners

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, veggie salad tart. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Veggie Salad Tart is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Veggie Salad Tart is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have veggie salad tart using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Veggie Salad Tart:

1. Make ready 2 cups whole wheat flour
2. Prepare 1 tsp salt
3. Make ready 1 tsp basil/thyme
4. Prepare 1/4 cup olive oil
5. Prepare 1/2 cup cold water
6. Take Topping
7. Take 2-3 carrots
8. Take 1 zucchini
9. Make ready 1 Chinese eggplant
10. Prepare 1 can tomato paste
11. Make ready leaves Fresh basil
12. Prepare Balsamic glaze
13. Get Olive oil
14. Prepare Salt
15. Prepare Pepper

Instructions to make Veggie Salad Tart:

1. To make pastry crust: combine flour, salt, herbs, olive oil with fork. Add water and mix until crumbly. Knead a couple minutes. Roll out and press into greased tart pan. Prick all over with fork. Bake at 350 for 15 minutes. Take out and cool.
2. Peel carrots and cut in half and then use peeler to make long flat ribbons. Do the same with zucchini and eggplant. Soak ribbons in water for 3-5 minutes to soften so they curl and bend without snapping.
3. Spread tomato paste over tart shell. Top with basil leaves and drizzle with balsamic glaze
4. Take carrot, zucchini and eggplant ribbon and curl tightly and keep adding while starting in Center of tart. Spiral out to edge until entire tart is filled. Drizzle with olive oil and sprinkle with pink salt and ground pepper.
5. Bake at 350F for approximately 40 minutes. Cool on rack 5 minutes. Remove from pan onto cutting board slice into 8 wedges with very sharp knife after allowing people to ooh and ahh over your masterpiece. Drizzle with more balsamic glaze and sprinkle with freshly shaved basil or parsley.

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