Spiral Vegetable TartletYum
I spotted a picture of one of these tarts a few weeks ago, and I couldn’t get over how pretty and delicate it was. Since then, I was determined to make one myself. Of course I’m only getting around to it now. Between teaching and practice, it’s been hard to get the time to do some real cooking recently!
But now I’m back, and I’m ready for the challenge of a Vegetable Spiral Tartlet. Just look at those graceful twirls and curls. It was even hard to eat this, it was so pretty to look at.
Thankfully, my other half had no such moral problem eating it.
Just a side note if you’re attempting this: Be prepared to trim the veggies to fit the depth of your tart case. Makes life a little easier!
I know this tart looks a little bit difficult and fussy, but I can guarantee you it isn’t. I hope you try this and impress everyone in your house with such a fancy looking feast!
- 1 sheet pre-rolled shortcrust pastry
- 1 small courgette
- 1/2 sweet potato (preferably a long one)
- 4 tbsp ricotta cheese
- Sea Salt
- Black Pepper
- 1 tsp Dried rosemary
- Preheat oven to 180C/250F.
- Place your tartlet tin face down on your rolled out pastry. Cut around the tin, leaving about 1 inch excess pastry.
- Place the circle of pastry oven the tin and gently press it down into the bottom and sides of the tin.
- Chill the pastry for 20 mins. Then trim the edges, line with greaseproof paper and baking beans, and blind bake for 10 mins, or until the pastry is pale gold and dry.
- Remove the tin from the oven and take out the baking beans and paper.
- Spread the ricotta cheese over the bottom of the tartlet shell. Sprinkle the cheese with some sea salt, black pepper & half of the dried rosemary.
- Peel the sweet potato.
- Using a vegetable peeler, peel strips of courgette & sweet potato.
- Arrange these strips into a spiral, alternating strips if possible, pressing them gently into the cheese to secure them.
- When you reach near the centre, arrange a very tight spiral of 3 or 4 strips of courgettes (these are the most malleable). Place this in the centre, and fill in the remaining gaps with some of the remaining vegetable strips.
- Sprinkle over a little more sea salt and black pepper.
- Bake for 25-30 minutes, or until the pastry in golden and the vegetables have softened.
- Serve, and enjoy!