SPIRAL VEGETABLE TART

🧂 Ingredients

• 1 ½ cups rich buttery cracker crumbs
• ⅓ cup melted butter
• ½ cup heavy cream or half and half
• 1 egg
• ¼ teaspoon salt
• 1 8 ounce tub whipped cream cheese

  garden vegetable flavor
• 1 1 pound carrots

  about 4 large carrots
• 1 large large zucchini
• Drizzle of olive oil

Instructions

• 1 Preheat oven to 400°F degrees.
• 2 To make crust, crumble the crackers into a fine meal and blend with melted
  butter until all the crumbs are evenly moistened.
• 3 Press the mixture firmly into a 9-inch tart pan, ideally with a removable
  bottom.
• 4 Bake the tart shell for 10 minutes. Leave the oven on.
• 5 Meanwhile, make the filling. In a small bowl whisk the cream, egg, and salt.
• 6 Bake the tart shell for 10 minutes. Leave the oven on.
• 7 Meanwhile, make the filling. In a small bowl whisk the cream, egg, and salt.
• 8 In another bowl, stir the cream cheese to soften.
• 9 Add 4 tablespoons of the egg mixture and stir to completely combine, set aside.
  Reserve the remainder of the egg mixture.
• 10 To prepare the vegetables, cut both ends off the carrot. Using a vegetable
  peeler, peel the skin off the carrots and discard.
• 11 Continue to peel long, wide, lengthwise layers from the carrots, until it’s a
  lovely pile of strips. Repeat with remaining carrots.
• 12 Peel the zucchini in the same manner as the carrots. It’s important that the
  strips of veggies be similar in width. I sliced some of the zucchini in half to
  match the carrot.
• 13 When you have your veggies sliced, place them in a big bowl and toss with a
  drizzle of olive oil.
• 14 Microwave the veggies for 2 minutes to soften. This is the secret to making this
  technique work. You are now a keeper of the secret. Shhhh.
• 15 To assemble the tart, using an offset spatula or back of a spoon, carefully
  spread the cream cheese mixture on the bottom of the tart shell. There will be
  some rogue crumbs, don’t worry. The spiral will cover a multitude of sins.
• 16 Roll a strip of zucchini into a tight spiral, followed by a strip of carrot.
• 17 Continue adding slices, alternating colors, forming a tightspiral. When this
  spiral becomes too big to hold in your hand, you cancarefully place it in the
  center of the tart.
• 18 Continue arranging alternating layers of vegetables around the spiral until you
  reach the outer edge of the crust.
• 19 Spoon the remaining egg mixture over the spiral, encouraging the mixture to sink
  in between the layers of veggies.
• 20 Place the tart pan on a baking sheet and bake for 25minutes. Test for
  temperature of 140°F to ensure the egg has cooked.
• 21 Cool and serve. It’s a little difficult to slice, a serrated knife worked best.

Nutrition Info