This vegetarian tart is so delicious! I love making it when I have vegetables that need to get used up quickly. It's easy to throw together, and just look at how pretty that spiral is!!
It is probably no secret that I love making pesto. When I was younger, I used to be very strict in regards to my pesto recipes. They contained salt, pepper, garlic (homegrown), basil (homegrown), pine nuts, parmesan straight from the local Italian deli, and extra virgin olive oil. To be fair, it is a heck of a good recipe! Mortar and pestle that bad boy up and your dripping in pesto heaven.
Now that I'm grown, have to pay for my own food, and live in an apartment that is unfavorable for a planter garden, I've come to realize that pesto can come in different shapes and sizes.
The one shown below is my goto nowadays. Spinach is always in my fridge, it is cheap (normally only $1.19), and so so healthy. If I'm missing that fresh basil taste I just throw in some dried basil and make sure it has time to rehydrate in the oil before blending it all together.
As you can tell from the photo below, my pesto is pureed. If this was a pasta dish, I would want my pesto to be more of a chunky paste than a sauce, but since I'm using this to flavor and coat the vegetables for my tart, I wanted to make it nice and smooth.
Once the pesto is made and the vegetables are sliced, throw them in a bowl together and mix them up. Then layer them from the outside of the crust to the center so that they form a spiral. The thinner the vegetables are cut the longer it will take to form this pretty spiral...so keep that in mind if you are in a rush.
And look at how it turned out!!! I know, I know...my tart looks like a cabbage...but just check out the next photo.
It's highly redeeming!
Those. Layers. O. M. G.
So worth it!
And there you have it! My super healthy, vegetarian, Pesto & Goat Cheese Vegetable Tart!
Pesto and Goat Cheese Vegetable Tart
Pesto & Goat Cheese Sauce:
2c Spinach
1/4c Walnuts
1/4c Parmesan
1 Garlic Clove
1/2c Oil
4oz Goat Cheese
Vegetables:
1 Potato
2 Zucchini
2 Carrots
Directions:
Start out by par-baking your crust. Follow the instructions on the container or if following my sweet potato crust recipe, bake for 15 minutes at 420 degrees.
Using a mandolin, peeler, or just a knife thinly slice the vegetables. If using a peeler, stop slicing the zucchini once you have reached the seeds. Put the sliced vegetables in a bowl together and set aside.
Using a blender or food processer, pulse all of the pesto ingredients together so that they resemble anything between a paste and a puree. The consistency is up to you. Put the pesto in the bowl with the vegetables and mix together.
Assemble the tart by layering the vegetables from the edges to the center in a spiral-like manner.
Place foil around the edges of the crust. Bake for 30-40 minutes.
Enjoy!
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