Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 375 degrees. Unroll pie crust pastry; place pastry in an ungreased 9-in.-round fluted tart pan with removable bottom. Press crust firmly against bottom and side of pan. Prick bottom with fork. Parbake pastry for 10 to 13 minutes or until lightly browned. Remove from oven; cool completely.

   Hyvee Culinary Expert Tip

   If you don’t have a round fluted tart pan, cut 2 (16x8-in.) pieces of parchment paper. Arrange the parchment pieces in a crisscross fashion in the bottom of a 9-in. round cake pan, extending edges over the side of the pan. Prepare tart as directed.

   Hy-Vee Seasons Magazine

2. Step2

   Spread Boursin cheese on bottom of pie crust; set aside. Stir together olive oil and salt in a medium bowl; set aside.

3. Step3

   Cut zucchini, yellow squash and carrots into long, thin strips, about 1/8 in. thick. Cut zucchini and yellow squash strips in half lengthwise. Dip one vegetable strip in oil mixture; roll into a tight coil and place it on top of cheese in center of tart pan. Continue dipping strips, one at a time, in oil mixture and wrapping the vegetable strips in tight circles around the center coil, alternating vegetable strips until the tart is full.

4. Step4

   Drizzle any remaining olive oil mixture over top. Bake for 55 to 60 minutes or until vegetables are tender and crust is golden.  

5. Step5

   Garnish with Parmesan cheese, if desired. Let stand for 10 minutes before serving.