- Preheat the oven to 350 degrees Fahrenheit. Place Tart Mold on Medium Perforated Baking Sheet
- Add all vegetable ribbons in a bowl with 1 tablespoon FRENCH PANTRY Sel Gris, 5-6 turns of FRENCH PANTRY Malabar Pepper, and 1 tablespoon of FRENCH PANTRY Roasted Garlic and Chive.
- Place crust in Tart Mold and press into ribs with the handle of the Mini Spatula.
- With Mini Offset Spatula, Spread a thin layer of FRENCH PANTRY Tomato Tapenade in the bottom of the crust.
- Beginning at the outer edges, layer zucchini (save 2-4 ribbons), then squash, followed by the carrots.
- Roll a few of the remaining ribbons to form flowers for the middle.
- Bake for 20-25 minutes or until the crust is golden brown.
- Remove from oven, slice, and serve.
bon TIP: Add a thin layer of ricotta on top of the tapenade. Add ribbons of Japanese Eggplant. Use the FRENCH PANTRY Artichoke Tapenade to vary. Slice the core of the squash and zucchini, dip in egg, and then flour mixed with your favorite FRENCH PANTRY Herb Blend and bake for 10 minutes on the Bonmat for a crispy snack.
Enjoy from our bon COOK kitchen to yours!
Recipe Credit: Lori Cooper
bon COOK Independent Consultant
