Curly, Swirly Veggie Tart

CREATOR

American

4-6 Servings

2 slices thick-cut bacon
1/2 cup cream cheese
1/4 cup crème fraîche or sour cream
Flour, for rolling
1 sheet puff pastry
2 cups fresh or frozen spiralized vegetables (such as carrots, butternut squash, sweet potatoes, zucchini, and/or beets)
Olive oil, for drizzling
2 cloves garlic, thinly sliced
1/3 cup thinly sliced red onion
Shaved or very thinly sliced watermelon radishes, for topping
Fresh dill sprigs, for topping

Preheat oven to 400 degrees.
Cook bacon in microwave according to directions
In a small bowl, whisk the cream cheese and sour cream.
On a lightly floured surface, roll the pastry out to an 11 x 15 inch rectangle. Transfer the pastry to a parchment paper-lined baking sheet.
Spread the cream cheese mixture thinly over the pastry, leaving a border; season with salt and pepper. Sprinkle with bacon.
Using paper towels, firmly press out any moisture from each spiraled 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.
Bake the tart until the crust is deep golden-brown and the vegetables are tender, 20 to 25 minutes. Top the tart with the red onions and dill.