Vegetable Ribbon Tart with Pesto and Ricotta

This delicious vegetable tart is filled with a layer of homemade pesto and ricotta and top with a spiral of thinly sliced ribbons of zucchini and carrots. Spelt flour gives the pastry a nutty flavour which works so well with the pesto filling. This vegetable tart is lovely for either lunch or as an appetizer.

Crust	Filling
100 g White spelt flour 100 g Whole spelt flour 1/4 tsp Black salt 100 g Cold butter, cubed 20 g Gruyere, finely grated 30 ml Buttermilk	350 g Carrots 400 g Zucchini 150 g Homemade pesto 100 g Ricotta 1-2 tbsp Avocado oil Black salt and freshly ground black pepper

Tip the flours into a bowl with black salt. Add the butter and rub in using your fingertips until it resembles breadcrumbs. Stir through the cheese with a knife. Drizzle over buttermilk, then use the knife to stir it in until clumps of dough start to form. Turn out onto a work surface and bring the dough together with your hands into a smooth ball. Alternatively, you can make the pastry in a food processor. Shape into a disc, wrap in cling film and chill for at least 30 minutes.
Use a vegetable peeler or mandolin to thinly slice carrots and zucchini lengthways into long thin ribbons. Stir together the pesto and ricotta. Season with salt and pepper.
Preheat oven to 200C/400F. Lightly grease the base and sides of an 22cm tart pan with removable base. Roll pastry between 2 sheets baking paper until 3mm thick and large enough to line prepared pan. Press pastry into the pan. Trim edges. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until light golden and just crisp.
Remove the tart shell from the oven and reduce oven to 180C/350F. Spoon the prepared filling into pastry case, pressing down gently with back of spoon to level.
Starting from the outside, arrange the vegetable ribbons to form concentric circles to fill the shell. Brush all over with the avocado oil, and sprinkle with freshly milled salt and pepper to taste. Return it to the oven and bake for 35-40 minutes until the vegetables are cooked through. Sprinkle some extra pine nuts over if desired. Slice into wedges to serve.

39 comments:

Evi Erlinda 22/9/19 07:43: It's too beautiful and so yummy.
Natalia 22/9/19 08:27: You are an artist in the kitchen, that looks so beautiful and yummy☺
Nancy Chan 22/9/19 10:22: To beautiful to cut and eat. It must have tasted so good.
Kelly | Foodtasia 22/9/19 12:59: Angie, what a gorgeous and colorful tart! I wish I had the patience to do it so perfectly!
Kitchen Riffs 22/9/19 17:04: Wow! This is gorgeous. So PRETTY! And sounds like it's delish. Thanks!
mary anderson 22/9/19 18:17: Angie, this is such a delicious.much tastier.
Have a wonderful rest of the week!
Valentina 22/9/19 20:33: Wow! This is absolutely gorgeous. And I love the combination of flavors. Lovely! :-) ~Valentina
Whats Cookin Italian Style Cuisine 23/9/19 14:43: you are so creative and this is over the top beautiful presentation!
foodtravelandwine 23/9/19 17:14: Beautiful, healthy and tasty!....I will do it soon...Thank you!!.....Abrazotes, Marcela
Evelyne CulturEatz 23/9/19 18:57: This sounds absolutely divine and the ribbons makes a stunning presentation, love it.
Dawn @ Words Of Deliciousness 24/9/19 04:45: Wow! What a beautiful tart. I love the colors.
Agnes Agnieszka 24/9/19 08:19: Tasty looks attractively hardened and well captured in the camera's camera.
savorthebest 24/9/19 15:19: Wow this is such a beautiful tart. It would make a great presentation for a dinner party
Pam 24/9/19 17:23: STUNNING!!!!!
Marcelle 24/9/19 18:08: Absolutely gorgeous pictures of this tart, Angie! It really looks fresh and full of flavor!!
gluten Free A_Z Blog 25/9/19 13:54: Angie,
Your tart looks spectacular! It's a work of art too beautiful to eat..
Anonymous 25/9/19 20:44: What a gorgeous tart! Love all of the veggies and that you used whole grain flours for the crust - love the extra flavor and texture.
Liz That Skinny Chick Can Bake 25/9/19 21:28: Oh, my gosh, besides making a stunning presentation, this combination of ingredients sounds absolutely delicious!!!
Liz That Skinny Chick Can Bake 25/9/19 21:28: Oh, my gosh, besides making a stunning presentation, this combination of ingredients sounds absolutely delicious!!!
Cheyanne @ No Spoon Necessary 26/9/19 01:12: This tart is absolutely beautiful, Angie!!! The circular ribbons of veggies are just stunning! This would be fantastic for a dinner party and the upcoming holidays!!
Balvinder 26/9/19 02:45: This looks amazing, Angie!
I am pinning this as I MUST give it a go.
Monica Hein ~ Beauty Diary 26/9/19 04:32: This looks so beautiful
mjskit 26/9/19 04:51: Some things are just too pretty to eat and this is one of those things. Absolutely gorgeous dish and what a beautiful way to get your vegetables.
Kankana Saxena 26/9/19 05:59: Such a colorful tart! One needs to have lots of patience to make such a neat tart.
tigerfish 26/9/19 15:50: What a beautiful masterpiece of art, and tart! WOW!
Sakuranko 26/9/19 17:46: Wow this recipe looks delicious
xx
Jean | DelightfulRepast.com 26/9/19 19:19: Angie, that is one showstopper of a tart! Wonderful flavors and a stunning presentation.
Królowa Karo 26/9/19 19:38: This tart looks so fantastic! :)
grace 26/9/19 21:37: this is BEAUTIFUL! more often than not, i cut myself with my mandoline, so i rarely use it...but this is worth the risk. :)
Tanza Erlambang 27/9/19 04:34: look pretty and delicious...yummy
Ashley@CookNourishBliss 27/9/19 20:17: What a cool looking tart!! This is stunning!
Gloria Baker 28/9/19 01:19: I love this tart Angie looks absolutely beautiful and delicious !!
Suja Manoj 28/9/19 04:05: Wow it is so beautiful, stunning!
SavoringTime in the Kitchen 28/9/19 20:20: Wow, that is so pretty, Angie! The gruyere and pesto must make it taste as good as it looks.
Juliana 30/9/19 23:48: What a pretty tart...the colors and the flavors are amazing Angie...I would love to make this when going to a potluck...thanks for the recipe!
Reeni 3/10/19 01:29: This is such a gorgeous tart Angie and the flavors are wonderful! Love the ricotta and pesto!
Noob Cook 4/10/19 09:06: This is a work of art, this tart (and the dark theme photography) looks incredible. Almost too gorgeous to eat!
Choclette 9/10/19 19:33: Oh hats off to you. I've admired these tarts from afar, but they look way to fiddly for me. You have a more artistic flair than I do and you've pulled this off brilliantly. Sounds delicious too.
Cathy @ She Paused 4 Thought 28/10/19 21:54: What a showstopper! Job well done.