Carrot-Summer Squash Spiral Tart

Name: Carrot-Summer Squash Spiral Tart
Ingredients: 1 refrigerated piecrust (or homemade); 1 refrigerated piecrust (or homemade); 2 carrots; 3 small zucchini; 3 small yellow squash; 2 teaspoons butter; 1 shallot, minced; 1 (8-ounce) package cream cheese; ⅓ cup shredded mozzarella cheese; ¼ cup shredded Parmesan cheese; ½ teaspoon salt; ¼ teaspoon coarsely ground black pepper; ½ cup heavy cream or milk; ½ cup heavy cream or milk; 1 tablespoon olive oil

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

This spectacular tart makes a big impression, but the wow factor comes at a cost—twisting the squash and carrot strips into rosettes is time-consuming and tedious. Be sure to get a helper!

Ingredients

1 refrigerated piecrust (or homemade)
2 carrots
3 small zucchini

Pie
Vegetarian
Summer

Method

Preheat oven to 375°. Fit piecrust into a 9-inch tart pan with removable bottom. Prick with a fork and top with parchment paper or aluminum foil. Add pie weights, dry rice, or dried beans to fill about ⅔ full.