Instructions

Sift flour and mix with salt. Cut in shortening and butter until mix is in pebbles. Add egg, then water   and distilled white   vinegar. Form into two discs, Wrap each in plastic wrap. Refrigerate one of them until fully chilled. Freeze the other for another use.

 

Preheat oven to 350 degrees

 

Lightly flour a flat work surface. With rolling pin, roll dough to circle about 1-to-2 inches larger than a 9-inch round tart pan. To transfer dough to pan, roll the dough around the rolling pin, then unroll it over the tart pan. To finish the edges, roll the pin along the top of the pan. Fix any cracks in the shell with the extra dough.

 

Prebake 1 crust with pie weights for about 15 minutes or until crust is not raw in the bottom of the pan.

 

For veggies, use what's in season or what you find yummy. My family really likes sweet potatoes, so I use three different kinds, including the yummy purple kind.

Instructions

I use a very sharp “Y” peeler to get thin strips of veggies, but if you have a mandoline or good knife skills and a sharp knife, you could use those as well to get really thin strips. For both the squash and zucchini, I set aside the strips that were really seedy to tuck in around the tart edges to pack in the twist    shape.

 

*Par-bake the sweet potatoes and carrots until they are steamy and tender.

 

Mix together the pesto and goat cheese. Spread onto the bottom of the tart crust. Layer a few veggie strips together and twist them into a small bundle to start the middle of the swirl. Holding the middle of the swirl so it doesn't unfurl, add in more veggie strips until the tart crust is full. I fold in half the seedy pieces of the zucchini and squash pieces to help fill in the gaps. When the pan is full, lightly pat the veggies with a bit of olive oil, and sprinkle with salt and pepper.

 

Bake tart for 40 minutes, until all veggies are tender and the crust is browned.