Summer Vegetable Tart With Sweet Potato Crust Recipe

Name: Summer Vegetable Tart With Sweet Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet potato ends trimmed, cut into 4-inch lengths; 1 zucchini ends trimmed, cut into 4-inch pieces; 1 yellow squash cut into 4-inch pieces; 2 teaspoons olive oil divided; 1 large egg scrambled; 2 tablespoons Parmesan cheese shredded; 6 cherry tomatoes cut in half; 1/4 cup fresh mozzarella balls small, cut in half; 1/4 teaspoon salt; 1/4 teaspoon black pepper freshly ground; 2 tablespoons fresh basil chopped

Servings: persons

1 sweet potato ends trimmed, cut into 4-inch lengths
1 zucchini ends trimmed, cut into 4-inch pieces
1 yellow squash cut into 4-inch pieces
2 teaspoons olive oil divided
1 large egg scrambled
2 tablespoons Parmesan cheese shredded
6 cherry tomatoes cut in half
1/4 cup fresh mozzarella balls small, cut in half
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 tablespoons fresh basil chopped

1
Preheat oven to 400u00b0 F
2
Attach Vegetable Sheet Cutter Attachment to KitchenAid(R) Stand Mixer. Insert food holder into center of one end of sweet potato section, secure onto attachment. Insert food skewer through sweet potato, up to first mark. Attach Thick Blade to attachment. Position bowl under blade to catch sweet potatoes. Turn Stand Mixer to Speed 2 and position blade against sweet potato to process. Repeat with remaining sweet potato.
3
Begin sheet cutting the zucchini. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and yellow squash sections.
4
Set zucchini and yellow squash sheets aside. Line baking sheet with parchment. Transfer sweet potato sheets to cutting board and cut into 12-inch lengths. Brush sheets with 1 teaspoon olive oil and lay on parchment, overlapping sheets by 1 inch, creating a 8x12 rectangle. Bake 20 minutes.
5
Cut zucchini and yellow squash sheets into 6-inch pieces and then 3 strips longways, set aside. Scramble egg in small bowl with 1 teaspoon water. Brush baked sweet potato crust with egg wash and sprinkle with Parmesan cheese. Top with zucchini and yellow squash, twisting decoratively. Arrange tomatoes and mozzarella balls over tart. Drizzle with remaining olive oil. Bake until cheese melts and vegetables begin to crisp, 10-12 minutes.
6
Top with fresh basil and cut into squares. Serve immediately.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 sweet potato ends trimmed, cut into 4-inch lengths, 1 zucchini ends trimmed, cut into 4-inch pieces, 1 yellow squash cut into 4-inch pieces, 2 teaspoons olive oil divided, and more.

Yes, Summer Vegetable Tart With Sweet Potato Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Vegetable Tart With Sweet Potato Crust

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