When you entertain family and friends, do you have a specific style or dish that you like to include? I am all about creating a beautiful table which includes delicious recipes as well as a tabletop design that reflects the look I want. This colorful Spring Vegetable Tart is served in my new favorite find from Peugeot Saveurs.
Now, you may know Peugeot Saveurs as the iconic, world class French manufacturer of spice mills. Having worked in the housewares industry for so long, I am very familiar with their gorgeous and extremely well-made salt and pepper mills. These are their u’Select Paris Manual Wooden Salt and Pepper Mills in Graphite. Their engineering expertise sets them apart from any other brand when it comes to the caliber of mechanicals and design.
In fact, they show their confidence in their manufacturing know-how by offering extensive warranties on their products:
- All Peugeot steel mechanisms come with a lifetime warranty.
- For the mill body:
- Electric – two years from the date of purchase
- Manual – five years from the date of purchase
- Peugeot Appolia ceramic bakeware collection comes with a ten year warranty.
I recently learned that Peugeot has designed a line of glazed ceramics known as Appolia. This line is so elegant and sophisticated yet can take you from a casual to fancy presentation. The sleekness can be seen in the smoothness of each piece and the richness of the color. Interestingly, the type of materials used to manufacture this bakeware helps to protect it from breaking and scratches and makes clean up a breeze.
In my kitchen, I have a variety of types of cookware and bakeware. I look for pieces that are well made and can be used not only to cook with but also to serve in. For example, this tart dish is a multi-tasking piece for my cooking style. With a name like “Tart Dish” you may think that it will only work for desserts. I see it going from sweet to savory like this colorful Spring Vegetable Tart. Plus, it will look beautiful on my table or buffet.
Peugeot just came out with this line of stunning grey items in their Appolia bakeware (Slate) and in their iconic Paris salt and pepper mills (Graphite). I absolutely love the look of these contemporary works of art and proudly display the mills on my countertop for ease of use. (and to show them off!) One of the other notable Peugeot characteristics are the grind levels that are marked on the salt and pepper mills. Equipped with an adjustment ring that ranges from fine grind at level 1 to the coarsest setting at level 6, you choose the setting that will season your dish exactly as you prefer. Manufactured using wood sourced from PEFC-certified forests and featuring water-based paint and varnish, the Paris graphite mills are produced in France and designed to respect the environment. Their high-performance steel mechanisms come with a lifetime warranty.
For this Spring Vegetable Tart, I am using the 12 inch Tart Dish. This colorful recipe is such a statement on your table and can be adjusted to include the vegetables you like most – whether seasonal or by color or flavor. You can also choose to add cheese to the base of the crust along with the pesto or sprinkle it along the top of the tart.
Some tips for you when making this recipe:
- It is important to slice each of the vegetables the same thinness to ensure even baking.
- Use a mandolin or vegetable peeler to achieve the thinness you want.
- Start in the center of the tart, making the first couple vegetable rolls as tight as possible.
- Using olive oil on each of the vegetable slices will act as a glue to hold them to each circle as your color wheel gets bigger. I kept a bowl filled with olive oil and dipped each vegetable slice into it just to get a light coat.
- You can make your own pie crust or use one that is already prepared. Since this is a 12” tart dish, you will need to use one full pie crust and a half of the second that comes in the box. Roll out the dough so that the two parts become one.
- To make sure that the tart comes out of the pan without sticking, add a piece of wax paper to the bottom of the dish.
- When baking the crust, first prick the dough with a fork to release any air that could make the dough expand. Then add a layer of wax paper on top of the dough and pour dried beans on top to keep the dough even as it bakes.
- I used basil pesto as the base of the vegetable tart but you could use any flavor pesto, olive oil and garlic or tomato sauce that you like.
- While this is a time consuming recipe, it is not difficult at all. Slicing all the vegetables and making the spiral is where your time will go. But it is so worth it in the end! It’s a showstopper dish!
To learn more about Peugeot Saveurs products, please visit their Instagram and click on the LinkTree link in the profile header to view the latest products and recipes. You can also follow them on Facebook, as well as visit their website to learn more about Peugeot products and recipe inspiration.
Spring Vegetable Tart
- tart pan
- vegetable peeler
- 1 1/2 Pie Crusts homemade or prepared
- 2 zucchini, medium
- 5 yellow squash, small size*
- 3 purple carrots
- 3 carrots, large
- 1 1/2 cups pesto
- 1 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper, freshly ground
- 1 tbsp fresh herbs optional
- Preheat oven according to temperature instructions for pie crust. Cut piece of wax paper to fit bottom of tart dish. Spray or brush olive oil onto the wax paper and sides of dish to ensure the dough doesn't stick. If using a prepared pie crust, you will need one and a half of the two crusts in the packaging as dish is 12". Roll out dough so that it is slightly larger than the size of the tart dish and is draped over edges. Trim any excess over the edges. Prick the dough using a fork on the bottom and sides of the dish. Blind bake the crust by placing a piece of wax paper in the tart dish over the base of the dough. Add dried beans so crust doesn't rise while baking. Remove wax paper and beans when out of oven. Let cool.
- While crust is baking and cooling, slice vegetables using a vegetable peeler or mandolin. A knife works but is harder to keep the sizes consistent. You want thin slices as you will need them to be flexible to be able to form the circle. Once the crust is cool, spread the pesto over the bottom. Work from the center of the tart out to the crust. The first circle should be as tightly wound as possible. Use olive oil - the one cup listed in ingredients - as the glue to hold the spirals together from one vegetable to another. Create the color pattern you like by winding one vegetable slice after another into a tight circle continuing to use the olive oil to hold the slices together. If the vegetables aren't "sticking", try slicing your vegetables thinner - the benefit of a peeler or mandolin over a knife.*The amount of vegetables really depends on how large they are. Yellow squash has been very small this season so I had to use 5 to fill my tart. I suggest buying more than you will need as you want to be able to fill the whole tart pan tightly. Once all vegetables are in the pattern you like, sprinkle the salt and pepper across the top. Bake for 35-40 minutes at 350 degrees until the vegetables are cooked.If the crust edges are getting too brown, lightly cover the pan with foil to continue baking the vegetables. Serve warm or let cool. Top with fresh herbs if desired and additional salt and pepper to taste.