VEGGIE TART

Ingredients

1 9 inch pie crust from grocery

1 Large Onion

1 Zucchini

1 Large Carrot

Any Other Veggies You Want

3 Cloves Garlic minced

2 tablespoons Olive Oil

Directions

Keep premade pie dough in frig until needed.

Chop up your onion

Caramelize onions in skille. Cook on a really low heat for about 30 mins – this is going to caramelize them

Use a peeler or mandolin to create nice ribbons for remaining vegetables

Get your pastry out of the fridge, Then place a piece of baking paper over the top and fill with something quite heavy that can be baked (e.g. baking beans – (not baked beans in a tin), or dry rice).

Pop in the oven for 20 mins at 350° – this is called blind baking, we need the baking beans in because it stops the pastry from puffing up too much.

Then take off the baking paper and beans and bake for another 5 mins.

Whilst the pastry case is cooking, we can start assembling our spiral. Start overlapping your veggie strips to make a cute spiral.

When your pastry has done blind baking, spoon in your caramelized onions and pop your veg spiral on top.

Mix the minced garlic and 3 tbsp oil and sea salt and pepper to your taste.

Brush this garlic oil all over your spiral

Back in the oven for about 30 mins for the veg to cook. Serve warm with beverage and rice pilaf.