Veggie Spiral Tarts

The thinly sliced summer vegetables in this tart are the visual star of this spiral vegetable tart. With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.

Ingredients:
-- Premade pie crust
-- 1 cup sundried tomatoes, packed in oil and drained
-- 1/4 cup basil leaves
-- 2 cloves garlic
-- 1/2 cup olive oil, divided
-- 1/4 cup shredded parmesan (optional)
-- 1 large zucchini
-- 1 large yellow squash
-- 2-3 medium carrots
--2 tablespoons chopped fresh herbs (rosemary, thyme, oregano)
-- salt and pepper, to taste

Directions:
-- Combine the sun-dried tomatoes, basil, and garlic in a food processor or blender. Pulse several times, then slowly add in 1/4 cup of olive oil and continue to pulse until the pesto reaches the consistency of spreadable paste. Add salt and pepper to taste.Pour your garlic, sun-dried tomatoes and basil leaves in a good

-- Spread the pesto along the bottom of the tart.

-- trim the edges of the zucchini, squash, and carrots. Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler, or a sharp knife.

-- Preheat the oven to 350 °F. Grease your tart pans and place the dough into the tin and press into the bottom and sides. Trim any excess overhang. Refrigerate the dough in the tart pans for 15 minutes.

-- Spread the pesto along the bottom of the tart.

-- Quickly dip one piece of sliced vegetable in the remaining olive oil, or bush with oil using a pastry brush. Roll the strip into a tight circle and place in the center of the tart. Dip the next vegetable slice in olive oil and roll around the first slice. Continue wrapping the vegetable slices in concentric circles until the tart is full.

-- Brush the top of the vegetable tart with any remaining olive oil, then sprinkle with salt, pepper, and chopped fresh herbs.

-- Bake at 350 °F for 45 to 50 minutes, until vegetables are crisp-tender and cooked through. Cool in tart pan for 10 minutes and enjoy