 Maybe you’ve seen pictures of this gorgeous spiral tart all over the internet, but I first made it 3 years ago when I saw it on pinterest. I wanted to make it vegan but you can absolutely use your favorite non-vegan dough and fillings. What’s fun about this tart is that it can be filled with whatever vegetables you like (as long as they can be shaved or sliced into long strips) The dough that I like to use is an olive oil and herb dough, but you can use your favorite pie crust recipe or storebought too. HERB AND OLIVE OIL DOUGH
1 1/2 cups all purpose flour 1 teaspoon salt 1 teaspoon dried herbs (I love rosemary or lemon thyme but use whatever you like most) 1/3 cup olive oil 1/3 cup water or plain unsweetened plant milk Mix flour, salt & herbs together in a bowl. Make a little well and pour in your liquid ingredients. Mix together with a fork until just combined, then turn out onto a floured work surface for a quick knead until it comes together into a ball. Dust with flour and use a rolling pin to flatten out into a circle. Transfer onto your tart pan and push sides into the grooves. Use a knife to trim the excess. Prick all over with a fork and blind bake at 350°F for about 10-15 minutes (until it’s golden brown). FILLING Under the beautiful vegetable spiral you’ll need some sort of filling. Here you can really get creative. I usually like to spread a layer of garlic hummus or a flavored vegan cream cheese. Kite Hill has chive, everything, and garden veggie and all of these work great. Plus one container fills up the tart perfectly. If you want this to be more of a ratatouille style, you can lay down some thick tomato sauce. I’ve even made this with a layer of pesto. If you’re not vegan I think a layer of ricotta cheese or a bechamel sauce would work well. Get creative! THE SPIRAL Okay, this is what you’re all here for. The vegetable spiral on top looks STUNNING but is actually pretty easy to make as long as you have your vegetables all prepped. You can use whatever vegetables you like, but I really love to incorporate as many colors as possible. The more straight the shape of vegetable, the easier it is to get thin slices, so if you’re at the market you might want to maybe skip over the really fun shaped zucchinis and squashes. You’ll need about 4-6 cups of vegetables for an entire tart. Here’s what I like to use in mine: Ingredients: 1 eggplant 1 zucchini 1 yellow squash 3 large carrots 1/4 cup olive oil 1.Cut your vegetables into long thin strips, all the same thickness. A mandolin makes this the easiest (please watch your fingers) but a vegetable peeler or good knife skills can work too. . If your veggies are very wide, you may have to cut each strip in half lengthwise. I usually have to do this for the eggplant so that it’s not taller than all the other veggies. Get all of your veggies cut and ready and a bowl of olive oil. 2. Once you have your tart filling spread along the bottom of the crust, you’re ready to spiral. Dip each vegetable strip into the oil, or use a brush if you prefer.. Start with your first strip (anything but carrot) and create a tight spiral on your cutting board. This is going to be your centerpiece so make sure it’s as tight as possible. You can wrap one more strip around to secure the spiral, and then move this to the center of your filled tart. 3. Continue wrapping immediately so things stay nice and tight. Alternate between all the vegetables as you go. As you get closer to the crust you can really start to pack them in so that I have as many layers as possible. Once the tart is full, pour any remaining oil on top and sprinkle with salt and pepper. 4. Bake at 350°F for about 50 minutes. The vegetables should still have a bit of texture to them. Cool for a bit before you slice and serve! Usually my recipes are real flexible and I hardly write any “backstory” at all. I’m not a huge fan of the ones where you have to read a novel about the cook’s life/kids/childhood. But today this recipe actually does have a story, and it’s the reason why I made it in the first place. Growing up I ate this dish made by both of my grandmothers, but an ocean apart. My Italian-American grandma made this giambotta as kind of a light vegetable stew. When I would stay with my other grandmother in Nice, on the French Riviera, she would cook a version of this almost every day. I would call my parents and complain that it was “zucchini and tomato land”. Last week I was looking at my harvest vegetables trying to figure out what to cook, and my mom suggested this. I never really enjoyed it as a kid…but I loved all the ingredients and felt like I was good enough in the kitchen to make it work. This tasted AMAZING. All of the ingredients were coming in fresh at the same time, so I think it’s the perfect mid or end of summer recipe. When researching online I read that this would be eaten cold, stuffed into a bread bowl to make it portable. It was packed up as lunch for farmers to take into the fields with them. That totally felt right so I did the same and brought it out into the garden with me. What’s nice is you can eat this hot or cold, as a snack or and add whatever protein or starch that you might want.
Ingredients TBH, use whatever amount of each vegetable that you like. 1 large zucchini diced 1 large eggplant diced a few sweet peppers, diced 3 small potatoes, diced 2-12 cloves of garlic, sliced ( I use a whole head) 2-4 Tbsp olive oil 4 cups tomato sauce fresh basil salt & pepper Method of Preparation:
1. Wash and chop all of your vegetables into bite sized pieces, about 1” cubes 3. Grab a big pot with a lid and warm your oil over medium heat. 3. Add all of your vegetables + garlic to the pan and season with some s & p. You can add chili flakes or whatever other dried herbs that you like. 4. Cook for about 10 minutes, stirring occasionally. 5. Pour tomato sauce over the vegetables so that they’re pretty much completely covered. Lower the heat to a simmer and cook for another 10-20 minutes. I like to cook it for even longer because I like mine to be pretty soft and melted down. 6. In the last few minutes of cooking add some fresh basil. Serve hot or cold with bread. Beautiful summer dinner, and a lovely option for gluten-free and vegetarian folks. The eggplant provides a meaty feel for a well-rounded dish.  Ingredients: FOR THE GREENS 1 bunch kale trimmed and washed 4 cups washed arugula 2 Tbsp olive oil 4 Cloves garlic, halved Salt and pepper to taste FOR THE TOMATO CONFIT 4 cups grape tomatoes halved 3 Tbsp garlic olive oil (or 3 Tbsp olive oil with 2 cloves pressed garlic) 1 Tsp red pepper flakes 2 Tsp salt, 1 Tsp pepper 6 basil leaves FOR THE EGGPLANT 1 large graffiti eggplant cut into ½ inch rounds Olive oil drizzle Salt and pepper to taste ½ cup rice or spelt flour ½ cup gluten free bread crumbs 1 egg beaten well Additional olive oil for pan frying Grated parm for garnish (about 5 Tbsp)
Method: Prep the kale and arugula by chopping into bite size pieces, and set aside. Prep the tomatoes by slicing and have garlic cloves on hand. Gently slice the basil and set aside.  Ready a large pan over medium with olive oil for the kale and arugula. Add the halved garlic cloves and let simmer for 1 minute. Add the kale and continue to cook over medium heat. Once the kale has reduced in size by half, add the arugula. Cook for 15 minutes stirring occasionally, adding salt and pepper to taste. Once the greens are fully cooked, keep them on stove top over VERY LOW heat to keep warm. Continue to stir every few minutes.  While the greens cook, ready a medium pan for the tomato confit. Do so by heating the olive oil and red pepper flakes over medium heat for 2 minutes. Once the olive oil has warmed and red pepper flakes become fragrant, add the tomatoes, followed by salt and pepper. Cook over medium heat for 20 minutes, slowly stirring allowing the tomatoes to soak up olive oil and garlic flavor. Reduce heat if tomatoes start to reduce too quickly. Before serving, add half the basil to the tomato confit.  While the tomatoes are cooking sprinkle the eggplant rounds with salt, pepper and olive oil. The next step requires a large nonstick or cast iron pan. Cover the bottom of the large pan in olive oil. While oil is heating, mix the flour with the breadcrumbs in a medium bowl, and beat the egg in a medium bowl.  To fry the eggplant: One by one coat the round in egg, transfer immediately into the flour/breadcrumb mixture followed by the hot oil pan. Repeat with each round. Fry one side one for about 3-4 minutes before flipping and doing the same to side two. The oil should be hot, but not burning. Depending on pan size and number of eggplant rounds, you may have to do two batches of oil/frying. When fried to desired crispiness remove from pan and set on a plate covered in parchment paper. Sprinkle all rounds with grated parmesan.  To plate the dish: Place a large scoop of greens onto a round plate. Scatter lightly with grated parmesan. Place two eggplant rounds atop the kale. Cover in tomatoes and garnish with remaining basil. Add additional parmesan or mozzarella cheese if desired. ENJOY!!
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AuthorsAli Price & Bella Black |
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Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 [email protected] [email protected] |
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