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Parve
Medium
10 Servings
Allergens 
3 Hours, 30 Minutes
Diets
Incredibly stunning, layered with creamy pesto and thinly wrapped vegetables, this dish is much easier than it looks. Feel free to use store-bought pie crust if you want to cheat a little. I make it a day ahead of time and warm it before serving.
1 and 1/2 cups Mishpacha All Purpose Flour
1/4 teaspoon plus a pinch of table salt
9 tablespoons unsalted margarine, cut into small pieces and chilled
1/4 cup ice water
2 small sweet potatoes, peeled
1 small zucchini
1 small yellow squash
1 small eggplant
juice of 1 small lemon, about 2 tablespoons
1 cup non-dairy cream cheese, room temperature (such as Tofutti)
1 tablespoon Manischewitz Honey
2 eggs
2/3 cup pesto, homemade or store-bought, such as Ta’amti Classic Pesto
3 tablespoons Gefen Bread Crumbs
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons Tuscanini Olive Oil
In a food processor, combine flour, salt, and margarine. Using short pulses, process until the mixture resembles oatmeal. Add ice water and pulse quickly until the mixture begins to come together; don’t let it actually form a ball. Transfer the mixture to a lightly floured surface and gather it into a ball with your hands. Gently flatten the ball into a smooth disk about one and a half inches thick and wrap it in plastic or foil. Refrigerate until firm enough to roll, at least one hour.
Using a mandoline or a sharp knife, slice sweet potatoes, zucchini, yellow squash and eggplant lengthwise, as thinly as possible. Brush eggplant with lemon juice to prevent oxidation. Heat a large pot of water over high heat. Bring to a boil and cook sweet potato, zucchini, yellow squash, and eggplant for about one minute to soften but not fully cook. Drain carefully. You may need to do this in batches.
Preheat oven to 350 degrees Fahrenheit.
Take the dough out of the refrigerator and roll out into a 12-inch circle, about one-fourth-inch thick. Press into bottom and up sides of a 10-inch tart pan with removable bottom. Trim sides, leaving a little overhang. Chill in refrigerator for about 10 minutes. Place a piece of Gefen Parchment Paper on top of cold pastry. Place some dried beans on top of parchment paper.
Bake for 20 minutes. Remove the beans and parchment and bake for five more minutes until lightly golden brown.
While crust is baking, prepare filling: In a medium bowl, mix non-dairy cream cheese, honey, eggs, pesto, and bread crumbs. Mix well. Spread the filling over cooked pie crust.
Reduce temperature to 325 degrees Fahrenheit.
Drain any liquid from the vegetables, pat dry on kitchen paper, then season with salt and pepper.
Stack a slice of sweet potato, zucchini, yellow squash, and eggplant on top of each other. Starting from one end, roll into a spiral. Place into the center of the tart. Layer another three vegetable slices, then wrap these around the vegetable spiral in the center. Continue until the tart is full and you have created a rose effect. Sprinkle with thyme, kosher salt and pepper between the layers and drizzle with olive oil.
Bake for 40 to 45 minutes until the vegetables are tender and the filling has set. Remove from oven and let cool in tin for 15 minutes before removing. Serve warm or cold.
Photography by Chay Berger
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