This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Vegetable Ribbon Tart is a tart only really in name as it consists of a layer of puff pastry that is baked on its own, topped with hummus and “ribboned” vegetables (that have been thinly sliced wither with a mandoline or, in my case, a vegetable peeler and some care!) that are tossed in a vinaigrette. So it’s a salad on a dip on a cracker… kind of! You amp it up and make it into a more substantial meal by adding some soft-boiled eggs but in no way do I think this constitutes a “tart”. I’m not sure what I’d call it, actually!
I whipped this up on the weekend when I suddenly remembered that I needed to make this and I have to say, with a couple of shortcuts, this came together pretty quickly. Hardest thing was waiting for the pastry to cool enough to top it! I riffed a little on the recipe based on what I had on hand (that needed using up!).
- For the veggies, I used green onions, carrots, radishes, orange bell peppers and cucumbers.
- I had fresh basil from the garden so I used that.
- I did have hummus on hand but not enough so I used a spinach dip instead to spread over the pastry before I topped it with the veggies.
- I used a lemon-garlic store-bought dressing for the vegetables
This was actually EXCELLENT! Very messy to eat but delicious! I had half of this for a substantial lunch and gave the rest to a neighbour later that day as I was pretty sure it would not make a good leftover. Neighbour was thrilled!
This is, as Dorie says, the type of thing you would expect to see on a menu in France – even in the midst of moving furniture and unpacking and endless dusting, it felt a little fancy so that was nice!
Get the recipe for Vegetable Ribbon Tart on p 319 of Baking with Dorie.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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That tart looks spectacular! Yum!
Looks excellent and the spinach dip was a good call! I did wonder about building up the edges by eggwash-gluing strips of extra puff along the sides and making it more like a big vols-au-vent, but not sure I’ll go there 🙂
This is a feast for the eyes and senses!
Glad you enjoyed it. It’s definitely the kind of recipe that you can easily tailor to make it yours.
Yours is picture perfect and makes me want to try yours! Good job on the fly!
Your tart looks beautiful and I love all your substitutions. I think using what you had on hand was a great idea.