I’ve been seeing those gorgeous vegetable tarts on Instagram lately, you know the ones. Where you slice vegetables into paper thin slices and spiral them around and around to make stunning tarts that look like flowers.
I have been wanting to make one forever!! I decided now was the time, I knew I had some leftover sour cream pastry in the freezer so I took it out and defrosted it…. and discovered that it was actually sweet pastry 🙁 But then I found some frozen pizza dough and thought why not.
Look at it, its so pretty!!!! and delicious, cutting the vegetables so thin means they cook really quick, and they sink into the cheesy filling.
I like to make my own ricotta it has so much more flavour than store brought and it’s really simple and quick to make.
Mix the ricotta with some sour cream, Parmesan and vintage cheese and load it into your pizza shell.
Then start spiralling your veg around, in the centre I did extra layers of pumpkin and zucchini then as I got closer to the edge I was just doing one layer of each.
I just can’t stop looking at it. And I kinda can’t believe I made it 🙂
JUST LOOK!! LOOK AT THOSE LAYERS!!!
Serve it with a salad and drizzle the pie with caramelised balsamic vinegar and you’ve got a vegetarian meal that even the biggest carnivore will enjoy.
Pumpkin & Zucchini Pizza Pie
1 portion pizza dough (I use Jamie Oliver’s recipe and make a big batch and freeze what i don’t use)
1/4 medium pumpkin (i used Jap, you could use 1/2 a butternut)
1 cup ricotta (I use this recipe)
1/2 cup sour cream
1/4 cup finely grated Parmesan
1/2 cup grated vintage cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pre-heat oven to 180 degrees
Mix all the ingredients for the filling together in a bowl.
Using a vegetable peeler, peel the zucchini’s and pumpkin into long thin strips.
Roll out the pizza dough, lightly oil pie dish and press dough into dish.
Tip filling into the shell and spread out into an even layer.
Start spiralling the vegetables in your hand until you have about 7-8 layers, then place into middle of filling, press down gently so it holds. I slice at a time wrap remaining vegetables around alternating layers of pumpkin and zucchini.
Once you have filled the case, fold the pizza dough back in on the vegetables. Spray lightly with olive oil and bake for 30 minutes or until lightly golden.
Slice pie and drizzle with caramelised balsamic vinegar and serve with garden salad.