Summer Vegetable Tart

Ingredients

Tart Crust:

• 2 ¼ cups MAYA All-Purpose Flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 2/3 cup butter
• 3 tablespoons cold water

Cream Mixture:

•  1 cup fresh milk
•  ¼ cup all-purpose cream
• whole eggs
• 2 tablespoons grated fresh parmesan cheese
• 2 tablespoons chopped parsley
  prepared or store-bought pesto
  salt and pepper, to taste
• 2 pieces  purple sweet potatoes, peeled and thinly sliced
• 2 pieces yellow sweet potatoes, peeled and thinly sliced
• 2 pieces medium-sized zucchinis, peeled and thinly sliced
• 3 pieces medium-sized carrots, peeled and thinly sliced
• 1 piece medium-sized squash, peeled and thinly sliced

Instructions

1. Sift together the flour, salt, and paprika. Cut in the butter until mealy. Add enough cold water to bind the dough.
2. Press dough along the sides and bottom of a 7 or 8-inch tart pan. Place in the oven and bake for about 10-15 minutes in a 350⁰F(177⁰C) preheated oven. Remove from the oven and cool.
3. In a bowl, mix together the ingredients for the cream mixture until well blended. Set aside.
4. Arrange and design your vegetable slices on top of your chilled, cooled crust.
5. Once you’ve filled your tart pan with your favorite vegetable slices, pour the cream mixture in between the vegetable slices.
6. Place in the oven and continue baking for another 15-20 minutes until the cream mixture is firm and the vegetables are cooked.

Recipe Notes

• Use a good firm vegetables that does not brown when cooked.
• Prep time: 25-30 minutes
• Baking/Roasting time: 30-35 minutes
• Yield: 2 (8 x 1-inch) tart pans