For this Recipe Friday, we were inspired by this beautiful Spiral Vegetable Tart that we found on The Colorful Kitchen. Our version is slightly different, but it came out just as pretty! Savory tarts are so yummy and can be changed up a bit with any of the vegetables in season. This one would make a perfect appetizer on Thanksgiving.
Spiral Vegetable Tart
Phyllo Dough – the original recipe calls for spelt dough, but we changed it to phyllo dough because we love how flaky and easy phyllo dough is to work with!
1/2 C pumpkin puree
1 medium eggplant
cabbage leaves (about 1/4 cabbage)
2 C spinach
2 Tbs olive oil
salt, pepper, garlic to taste
Preheat oven to 375 degrees. Grease a pie dish.
Use a mandolin slicer (or vegetable peeler) to slice thin strips of eggplant and carrot. Slice pieces of cabbage leaves to match the size of the strips. Mix sliced veggies in bowl with oil and seasoning
Open a box of phyllo dough and take a phyllo sheet and place it into the tart pan. Fold up the sides of the dough. No worries if it rips, you can patch it up and no one will ever know!
Spread pumpkin puree evenly over dough.
To begin the spiral, roll strips of carrots together and place in the center of the tart. Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. Drizzle olive oil over everything and sprinkle with salt and pepper.
Bake for 45 minutes. Check on the crust about halfway and if the crust is looking toasty, cover just the crust with foil so it doesn’t burn.
Serve warm, with balsamic vinegar drizzled on top.
Some tips on assembling the tart:
Put a little pumpkin puree on the carrots to get them to stick.
Don’t worry about making the spinach pretty or uniform because the next layer hugs it back in.
If you need to take a break while assembling (to take care of a baby or to answer the phone) just put it back in the fridge to keep the dough chilled.
For those of you who are not vegan, it would be super yummy with goat cheese dolloped on top.
Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero
Clean Eating has been our theme this year and now that our Spring Detox is over, we have more tips to guide you and help you feed your body with fresh, sustainable, plant based foods. Our belief is that beauty starts from within and nourishing and protecting your skin begins with the foods that you put in your body.
That said, we don’t expect you to lead a life without indulgences. Life is about balance and while we encourage you to choose whole, organic, foods as much as possible, we expect that you will treat yourself on occasion too.
Here are some tips to follow after your detox:
Continue to eat organic, whole foods and avoid processed food. – Try to set a goal for yourself, such as eating 80% whole foods. We think of it as making 8 out of the 10 items on your plate whole food based.
Keep drinking water to keep toxins flushing out of your system. – We love adding lemon for the many benefits not to mention yummy flavor!
Stimulate your natural detoxification system with daily exercise. – Even if you just make time in your day for 15-30 minutes, your body will thank you!
Drink an alkalizing smoothie everyday! – We love to start our days with an alkalizing smoothie. All those veggies and fruits you’ve been eating have changed your body to have a healthy alkaline environment that is less susceptible to disease and aging! A double whammy!!