Curly, Swirly Veggie Tart

By gbvampy1

Ingredients

• 2 slices thick-cut bacon, chopped
• 1/2 cup cream cheese (half of an 8-oz. package), at room temperature
• 1/4 cup crème fraîche or sour cream
• Flour, for rolling
• 1 sheet puff pastry (from a 14- to 17.3-oz. package), thawed
• 2 cups fresh or frozen spiralized vegetables (such as carrots, butternut squash, sweet potatoes, zucchini, and/or beets), cut with assorted slicing disks if using fresh
• Olive oil, for drizzling
• 2 cloves garlic, thinly sliced
• 1/3 cup thinly sliced red onion, for topping
• Shaved or very thinly sliced watermelon radishes, for topping
• Fresh dill sprigs, for topping

Details

Servings 4
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

1. Preheat the oven to 400°. In a medium skillet, cook the bacon over medium-high heat, stirring often, until crispy, about 5 minutes. Transfer to paper towels. In a small bowl, whisk the cream cheese and crème fraîche. On a lightly floured surface, roll the pastry out to an 11-by-15-inch rectangle. Transfer the pastry to a parchment paper-lined baking sheet. Spread the cream cheese mixture thinly over the pastry, leaving a 3/4-inch border; season with salt and pepper. Sprinkle with the bacon.

2. Using a dish towel or several layers of paper towels, firmly press out any moisture from each spiralized vegetable. In a medium bowl, working with 1 vegetable at a time, season and toss each vegetable with a drizzle of oil, then arrange it on top of the tart. Tuck the garlic slices into the vegetables.

3. Bake the tart until the crust is deep golden-brown (lift the tart with a spatula to take a peek) and the vegetables are tender, 20 to 25 minutes. Top the tart with the red onion, watermelon radishes, and dill.