Ingredients
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Directions
- Preheat the oven to 325°F.
- Slice all the vegetables lengthwise and place in a large container with chopped thyme, rosemary, and olive oil. Season with salt and pepper and reserve.
- Place the pastry tart on a non-stick baking tray or on a silicon silpat.
- Puree the sundried tomatoes with the olive oil in the container. Spread evenly on the base of the tart shell.
- Roll one vegetable piece into a spiral and place it in the center of the tart.
- Roll a second vegetable alternating the colors around the first piece and continue to build changing the colors until you reach the outer edge.
- Drizzle with olive oil on top and season with salt and pepper. Bake in the oven for 40-45 minutes. After 30 minutes keep checking so you do not overcook and rotate so the tart does not get too dark.
- Remove from the oven and place on a cooling rack for 10 minutes.
- To make the dressing, add the pine nuts, Parmesan, garlic, kale, lemon juice and olive oil in a blender. Pulse until well combined. Season with salt and pepper to taste. Check consistency and add oil if too dry.
- To serve, cut the tart into six pieces and plate with a seasonal salad and dress the tart with the kale pesto.
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