Check Out This Video Of A Spiral Vegetable Tart, Then Try The

• 2 tablespoons Dijon mustard
• 1/2 cup creme fraiche
• 2 large fresh sage leaves, chiffonaded (thinly sliced)
• 2 zucchinis
• 1 squash
• 5 heirloom carrots (different colors if you can find them)
• 1 eggplant
• drizzle of olive oil
• Salt and pepper

1. Preheat oven to 375 F. Place the pastry in a pie pan and prick several times with a fork.
2. Spread the mustard and creme fraiche over the bottom of pie, then sprinkle with sage.
3. Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler.
4. Cut so as to have always show a small strip of skin for decorative purposes.
5. Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish.
6. Drizzle olive oil over all.
7. Season with salt and pepper.
8. Bake in a preheated oven for 40 minutes of cooking.

mustard, creme fraiche, sage, zucchinis, heirloom carrots, eggplant, drizzle of olive oil, salt

Taken from www.foodrepublic.com/recipes/check-out-this-video-of-a-spiral-vegetable-tart-then-try-the-recipe/ (may not work)