Ingredients
3cupsfresh basil
¾cuppine nuts
¾cupvegetarian parmesan cheese
3garlic cloves
¾cupolive oil,divided
½cupricotta cheese
salt,to taste
pepper,to taste
2medium zucchinis
2medium yellow squashes
4large carrots
1large eggplant
1tbspbutter
1puff pastry sheet,thawed
2cupsrice,uncooked
½tspdried oregano
Preparation
Combine the basil, pine nuts, Parmesan, garlic, ½ cup of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons. Cut the eggplant lengthwise into thin slices, then slice in half lengthwise..
Preheat the oven to 350 degrees F. Grease a 9-inch tart dish with butter using a piece of parchment paper.
Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
Lay a piece of parchment paper over the pastry and pour the rice evenly on top.
Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
Carefully lift the parchment paper to remove the rice. Increase the oven temperature to 400 degrees F.
Spread the ricotta pesto mixture evenly on the bottom of the tart. Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
Bake for 35 to 40 minutes, until the veggies are tender.
Let cool for a few minutes.
Slice and serve. Enjoy!
