Veggie Roulade

Check Out This Video Of A Spiral Vegetable Tart, Then Try The Recipe @ FoodRepublic

Ingredients
1 puff pastry shell
2 tablespoons Dijon mustard
1/2 cup creme fraiche
2 large fresh sage leaves, chiffonaded (thinly sliced)
2 zucchinis
1 squash
5 heirloom carrots (different colors if you can find them)
1 eggplant
drizzle of olive oil
Salt and pepper

Directions:
Preheat oven to 375 F. Place the pastry in a pie pan and prick several times with a fork.
Spread the mustard and crème fraîche over the bottom of pie, then sprinkle with sage.
Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler. Cut so as to have always show a small strip of skin for decorative purposes.
Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish.
Drizzle olive oil over all. Season with salt and pepper.
Bake in a preheated oven for 40 minutes of cooking.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s