The classic vegetable tart gets a photo-worthy makeover: A vibrant blanket of fresh radishes and cucumbers makes the usual roasted toppings feel positively dowdy. Also great--you can serve it at room temperature, guaranteeing it'll become a go-to for dinners and parties.

Recipe courtesy of Food Network Kitchen

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Total:: 30 min
Active:: 30 min

Yield:: 8 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

1 pound store-bought pizza dough, at room temperature
1 small English cucumber
1 small watermelon radish or 3 large radishes
3 teaspoons olive oil
Kosher salt
One 8-ounce package cream cheese, at room temperature
1 small clove garlic, minced
1/2 cup fresh flat-leaf parsley, chives or a combination, chopped
1/4 cup plain nonfat Greek yogurt
1 teaspoon poppy seeds

Directions

Special equipment: a mandoline

Preheat the oven to 425 degrees F.

Roll out the pizza dough to a 10-by-15-inch rectangle on a piece of parchment. Transfer the parchment to a turned-over baking sheet and bake until crisp and golden brown, 10 to 12 minutes.

Meanwhile, use a mandoline to slice the cucumber and radish paper thin. Toss them in a small bowl with 1 teaspoon oil and 1/2 teaspoon salt. Mix together the cream cheese, garlic, herbs and yogurt in a medium bowl.

Transfer the crust to a serving platter or cutting board and spread with the cheese mixture, leaving a 1/4-inch border all around. Arrange the vegetables in a slightly-overlapping single layer. Drizzle with the remaining 2 teaspoons oil and sprinkle with the poppy seeds. Slice into squares and serve at room temperature.

My Private Notes

Name: Shaved Vegetable Tart
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: 1 pound store-bought pizza dough, at room temperature; 1 small English cucumber; 1 small watermelon radish or 3 large radishes; 3 teaspoons olive oil; Kosher salt; One 8-ounce package cream cheese, at room temperature; 1 small clove garlic, minced; 1/2 cup fresh flat-leaf parsley, chives or a combination, chopped; 1/4 cup plain nonfat Greek yogurt; 1 teaspoon poppy seeds