Rainbow Veggie And Pesto Tart Recipe By Tasty Recipes

RAINBOW VEGGIE SALAD RECIPE BY TASTY

Steps:

• On a cutting board, chop head of lettuce.
• In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
• To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
• Pour the dressing over the salad just before serving.
• Enjoy!

RAINBOW SHEET-PAN PIZZA RECIPE BY TASTY

Steps:

• In a small bowl, combine half of the warm water and the brown sugar.
• Add the active dry yeast and let foam without stirring for about 8 minutes.
• In a large bowl, combine the pureed beets, 2 tablespoons of olive oil, salt, 2 cups (250 g) of flour, and the yeast mixture.
• Rinse the yeast mixture bowl with the remaining warm water to get all the yeast, and pour into the large bowl.
• Mix with your hands and gradually add in the reamining flour until the dough comes together in a ball and is not moist to the touch.
• Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and bouncy and does not stick to the surface. Add flour as needed.
• Pour the remaining tablespoon of olive oil in a clean large bowl and rub around with your fingers.
• Place the dough in the bowl and turn to coat with the oil.
• Cover with a kitchen towel or a plastic wrap and let rise for at least 1 hour at room temperature (preferably warm). The dough should double in size.
• Preheat the oven to 500°F (260°C).
• Grease a nonstick baking sheet with the olive oil.
• Place the dough on a floured surface and divide in half.
• Save one dough half for later. It will keep in the refrigerator for up to 2 weeks in a bowl covered tightly with plastic wrap.
• Using a rolling pin, flatten the remaining ball of dough into a rectangular shape that will approximately fit on the baking sheet.
• Transfer the dough to baking sheet and stretch as needed to cover the pan.
• Leaving a 1-inch (2 cm) border all around the sides, spread the pizza sauce over the dough and sprinkle with mozzarella.
• Add strips of cherry tomatoes, orange bell pepper, yellow bell pepper, spinach, and roasted purple sweet potatoes.
• Season with salt, pepper, and oregano.
• Bake for 7-10 minutes, until the veggies are tender and the crust is cooked.
• Sprinkle with fresh basil, then slice and serve.
• Enjoy!

RAINBOW ROSE VEGGIE TART

Steps:

• Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.
• Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.
• In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth.
• Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll.
• Spread the cheese mixture on top of the tart base.
• Take one slice of a vegetable and roll it up very tightly-this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
• Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.