Braided Vegetable Tart

Braided Vegetable Tart

If you love vegetables you’ll totally enjoy making a special recipe like this braided vegetable tart; it makes veggies look festive and fun! Ideal for family gatherings, potlucks or picnic platters, this delicious tart is so versatile you’ll find lots and lots of ways to enjoy it!

Originally we made our braided vegetable tart to serve as a light supper, with a salad on a side but we soon realized we could totally enjoy it as an appetizer, when cut into smaller, bite size pieces. Or we could just make it a side dish or serve it with a nice, warm soup or why not! have a fun pizza night over this fabulous recipe.

The fun, braided shape is so attractive to kids, the veggies peaking out just a little and inviting them to take a bite, with all those beautiful colors. It may look sophisticated but this braided vegetable tart is sooo easy, you’ll need just minutes to make it!

The ingredients listed below are for a small tart, suitable for 3 people, so feel free to adjust according to your needs.

Braided Vegetable Tart Recipe

Ingredients:

• crescent or pizza dough (I used 2 but I think you can try and stretch out one if you use a rolling pin to make the dough thinner; I saved the leftovers though and reused them in another recipe)
• half a red long pepper
• half a medium zucchini
• 2 large mushrooms
• about 4 cups shredded mozzarella cheese
• about 2 tablespoons tomato sauce
• 1 egg, beaten

You will also need:

• tempered glass baking dish (similar here)
• baking paper
• pizza wheel
• pastry brush
• rolling pin

Directions:

• Pre heat oven at 390 F = 200 C
• Cut all veggies, preferably in strips
• Place the first dough on a piece of baking paper and roll out into a thinner square.
• Place your baking dish on top and cut the dough to size.
• Transfer the dough to the baking dish, using the baking paper as “handles”.
• Spread tomato sauce.
• Sprinkle cheese generously.
• Place the second dough on a floured surface and, using a pizza wheel, cut strips about 1/2″ in width and long enough to fit your baking dish. No worries if they’re longer, you’ll trim them later on. Also don’t worry if they’re wider or narrower, it really is not a big issue, your tart will look just as pretty
• Cover the cheese with as many strips you need, horizontally.
• Trim strips to size.
• Add another strip, vertically, on the left hand side of the baking sheet, over the initial layer of dough strips.
• Flip every other strip over, to the left.
• Add a row of pepper strips.
• Flip the dough strips back into the baking dish.
• Flip the other strips over, to the left.
• Add a row of zucchini strips then flip the strips back to their place, into the baking dish.
• Repeat for the mushrooms and keep going until you’re done filling the whole dish.
• Add 3 more strips of dough to the remaining edges.
• Fold all edges in and press lightly to seal the tart closed and prevent the cheese from spilling out when baking.
• Brush egg all over.
• Bake in the middle of the oven for 15-20 minutes or until the tart gets a nice, golden color.

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Braided Vegetable Tart

Author: Petro Neagu

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Ingredients

• crescent or pizza dough I used 2 but I think you can try and stretch out one if you use a rolling pin to make the dough thinner; I saved the leftovers though and reused them in another recipe
• half a red long pepper
• half a medium zucchini
• 2 large mushrooms
• about 4 cups shredded mozzarella cheese
• about 2 tablespoons tomato sauce
• 1 egg beaten

You will also need:

• tempered glass baking dish similar here
• baking paper
• pizza wheel
• pastry brush
• rolling pin

Instructions

• Pre heat oven at 390 F = 200 C
• Cut all veggies, preferably in strips
• Place the first dough on a piece of baking paper and roll out into a thinner square.
• Place your baking dish on top and cut the dough to size.
• Transfer the dough to the baking dish, using the baking paper as "handles".
• Spread tomato sauce.
• Sprinkle cheese generously.
• Place the second dough on a floured surface and, using a pizza wheel, cut strips about 1/2" in width and long enough to fit your baking dish. No worries if they're longer, you'll trim them later on. Also don't worry if they're wider or narrower, it really is not a big issue, your tart will look just as pretty
• Cover the cheese with as many strips you need, horizontally.
• Trim strips to size.
• Add another strip, vertically, on the left hand side of the baking sheet, over the initial layer of dough strips.
• Flip every other strip over, to the left.
• Add a row of pepper strips.
• Flip the dough strips back into the baking dish.
• Flip the other strips over, to the left.
• Add a row of zucchini strips then flip the strips back to their place, into the baking dish.
• Repeat for the mushrooms and keep going until you're done filling the whole dish.
• Add 3 more strips of dough to the remaining edges.
• Fold all edges in and press lightly to seal the tart closed and prevent the cheese from spilling out when baking.
• Brush egg all over.
• Bake in the middle of the oven for 15-20 minutes or until the tart gets a nice, golden color.

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