Shaved Vegetable Tart
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.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 270
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 30 milligrams
- Sodium
- 530 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 1 grams
- Protein
- 7 grams
- Sugar
- 6 grams
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.
