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Main Dish

Veg Spiral Tart​

​with kale pesto​

  • Chef Simon Hudson
  • Sysco Ireland
  • Prep

    60min

  • Cook

    45min

  • Servings

    6

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Ingredients

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Directions

  1. Preheat the oven to 325°F.​
  2. 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.​
  3. Place the pastry tart on a non-stick baking tray or on a silicon silpat.​
  4. Puree the sundried tomatoes with the olive oil in the container. Spread evenly on the base of the tart shell.​
  5. Roll one vegetable piece into a spiral and place it in the center of the tart.
  6. Roll a second vegetable alternating the colors around the first piece and continue to build changing the colors until you reach the outer edge.​
  7. 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.​
  8. Remove from the oven and place on a cooling rack for 10 minutes.​
  9. 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.​
  10. To serve, cut the tart into six pieces and plate with a seasonal salad and dress the tart with the kale pesto.​

Ingredient availability varies by location*

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