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.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
  • Nutrition Info
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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


Special equipment:
a mandoline
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.