INGREDIENTS: 1 pie crust 1 cup sundried tomatoes, packed in oil and drained 1/4 cup basil leaves 2 cloves garlic 1/2 cup olive oil, divided 1/4 cup shredded parmesan 1 large zucchini 1 large yellow squash 2-3 medium carrots 2 tablespoons chopped fresh herbs salt and pepper, to taste
Trim the edges of the zucchini, squash, and carrots. Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler, or a sharp knife. Preheat the oven to 180°C. Grease the tart pan. Place the crust into the tin and press into the bottom and sides.
Combine the sundried tomatoes, basil, and garlic in a food processor or blender. Pulse several times, then slowly add in 1/4 cup of olive oil and continue to pulse until the pesto reaches the consistency of spreadable paste. Add salt and pepper to taste.
Spread the pesto along the bottom of the tart. Sprinkle with the cheese. Quickly dip one piece of sliced vegetable in the remaining olive oil, or bush with oil using a pastry brush. Roll the strip into a tight circle and place in the center of the tart. Dip the next vegetable slice in olive oil and roll around the first slice. Continue wrapping the vegetable slices in concentric circles until the tart is full.
Brush the top of the vegetable tart with any remaining olive oil, then sprinkle with salt, pepper, and chopped fresh herbs. Bake at 200°C for 45 to 50 minutes, until vegetables are crisp-tender and cooked through. Cool in tart pan for 10 minutes, then slice and serve.