Veggie Salad Tart. Toss vegetables and olives with vinaigrette. Bake one of our vibrant veggie tarts to serve for a family supper or dinner party dish. From summer vegetable quiches to mushroom tartlets, we've got a pastry for every occasion..

Press the dough into your tart pan, covering all of it and ensuring there's no patches or gaps. Piece and pinch the dough to cover the sides. Mix the goat's cheese, lemon juice, garlic, salt and thyme in a small bowl. You can have Veggie Salad Tart using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Veggie Salad Tart

1. Prepare 2 cups of whole wheat flour.
2. You need 1 tsp of salt.
3. You need 1 tsp of basil/thyme.
4. Prepare 1/4 cup of olive oil.
5. You need 1/2 cup of cold water.
6. You need of Topping.
7. It's 2-3 of carrots.
8. Prepare 1 of zucchini.
9. You need 1 of Chinese eggplant.
10. Prepare 1 can of tomato paste.
11. Prepare leaves of Fresh basil.
12. You need of Balsamic glaze.
13. You need of Olive oil.
14. It's of Salt.
15. You need of Pepper.

Meanwhile make the thyme and honey glaze: put vinegar, water and half the thyme in a saucepan and bring to the boil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using). Break up the mozzarella and place little bits on top of each tart - this will make it gooey like a pizza. Grate over some Parmesan (if using).

Veggie Salad Tart instructions

1. To make pastry crust: combine flour, salt, herbs, olive oil with fork. Add water and mix until crumbly. Knead a couple minutes. Roll out and press into greased tart pan. Prick all over with fork. Bake at 350 for 15 minutes. Take out and cool..
2. Peel carrots and cut in half and then use peeler to make long flat ribbons. Do the same with zucchini and eggplant. Soak ribbons in water for 3-5 minutes to soften so they curl and bend without snapping..
3. Spread tomato paste over tart shell. Top with basil leaves and drizzle with balsamic glaze.
4. Take carrot, zucchini and eggplant ribbon and curl tightly and keep adding while starting in Center of tart. Spiral out to edge until entire tart is filled. Drizzle with olive oil and sprinkle with pink salt and ground pepper..
5. Bake at 350F for approximately 40 minutes. Cool on rack 5 minutes. Remove from pan onto cutting board slice into 8 wedges with very sharp knife after allowing people to ooh and ahh over your masterpiece. Drizzle with more balsamic glaze and sprinkle with freshly shaved basil or parsley..

This raw Brussels sprouts salad featuring shaved Brussels sprouts, toasted pecans, sweet-tart cranberries and nutty Parmesan cheese is tossed with a light and lemony vinaigrette. You can shave the Brussels sprouts using a chef's knife--or use the slicing attachment of your food processor to make it even easier. This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken.