Yellow Squash and Zuchinni Tart

Since the beginning of this year, my husband and I have decided to become vegetarian.  We had watched several food related documentaries, but the one that brought about the greatest change for us, was the documentary Forks Over Knives.    If you are interested in watching it for yourself, it is available on Netflix.

We have spent the last 6 months experimenting with various vegetarian  recipes.   My husband is not the easiest person to feed. In our family of 6, he ranks right behind our 2 year old as the pickiest eater.  It has been a challenge at times but we have also been pleasantly surprised.  

This recipe is a lacto-ovo vegetarian recipe because it does contain both eggs and dairy.  The Yellow Squash and Zuchinni Tart is modified from the Rainbow Rose Veggie Tart from the Food Network.


Recipe:

1 roll of Puff Pastry   ( I substituted with a ready made pie crust.  I have found that both equally well.)

15 oz of ricotta cheese

2 eggs    ( I use fresh eggs)

3 oz of parmesan cheese

1 pinch of nutmeg

1 pinch of salt

2 tbsps olive oil

1/2 cup shredded mozzarella cheese

1 tbsp oregano  (I varied from the original recipe by added more spices. see below)

1/2 tsp. granulated garlic
1/2 tsp. Italian herbs
1/2 tsp. onion powder
 fresh cracked pepper.

Zuchinni and yellow squash sliced thinly with a potato peeler or mandolin.

For me, it is difficult to find the rainbow carrots at my local supermarkets.  To get them, I have to go to Whole Foods or another specialty market.  Right now, with squash and zuchinni being plentiful they are easy to get from local growers.

DIRECTIONS: 

Unfold a puff pastry sheet over a tart pan.   Place parchment paper or tin foil over the middle and weight with beans or pie weight. 

Bake in a preheated 350 degree oven for 15-20 minutes.  Remove parchment paper and weights and let cool.

In a bowl, combine eggs, ricotta, grated parmesan cheese, grated nutmeg, and salt.    Add grated mozzarella and spices.  Mix until smooth. 

1. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll.
2. Spread the cheese mixture on top of the tart base.
3. Take one slice of a vegetable and roll it up very tightly—this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.  This process is kind of time consuming and you can make smaller spiral 
4. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.

The finished product bakes up beautifully and highlights these seasonal vegetables.   I serve this with a mixed greens salad and some fresh fruit.  It makes for a simple and filling meal on a summer's evening.  

If you try this recipe, please leave a comment.  I would love to know what you think of it.  

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