Ingles Table - Michael McMurtrey | Spiral Vegetable Tart

Shopping List
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•pie crust, premade or homemade
•1/2 cauliflower
•1/4 cup nutritional yeast
•2 tbsp. white miso*, optional
•1 lemon, zested
•2 cloves garlic, chopped
•6 leaves fresh sage, chopped
•1 tsp. fresh rosemary leaves
•1 cup roasted pumpkin seeds
•1 tsp. salt 1 tsp. black pepper
•2 medium eggplant (or 3 small)
•2 lg. sweet potatoes (or 3 small)
•2 lg. zucchini (or 3 small)
•3 lg. carrots (or 4 medium)
•1 lg. butternut squash
•olive oil
•salt and pepper

Cooking Instructions
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•Press your pie crust into an 8” tart pan.
•Boil cauliflower until fork tender.
•Let cool and add to food processor with nutritional yeast, miso, lemon zest, garlic, sage, rosemary, pumpkin seeds, salt, and pepper.
•Process until smooth and creamy. Fill your tart about halfway up with the mixture. You may have leftover.
•Using a mandolin or vegetable peeler, make ribbons of all of your vegetables cut them to be approximately the same size.
•Alternate veggies and create your spiral on top of the filling.
•Brush the veggies with olive oil, sprinkle with salt and pepper, and bake at 375°F for 45 min.