Tart It Up

by:
June 15, 2012
1 Comment

Vicky from Stasty has assembled a vegetable tart that puts all our efforts at the five-a-day thing to shame. Behold: The Arty Tart. Made with zucchini, eggplant and carrots, Vicky admits that the tart turned out a little bland, despite its museum-quality presentation. However, we think it would be fairly easy to spice up this recipe—perhaps by using a different, more flavorful cheese instead of the subtle mozzarella—and make the Van Gogh spirals into something delightful to consume.

See Vicky's recipe here, and be sure to let us know what you would add. Beets and goat cheese seem like a smashing idea to us…

Vegetable Arty Tart from Stasty

See what other Food52 readers are saying.

Katy K

Written by: Katy K

I'm a writer/editor based out of Somerville, Massachusetts. In addition to blogging for Food 52, I also work as the community manager of MSN's Postbox Boston and as the editor of Milkshake.com. I'm obsessed with food, art and anything that combines the two. My favorite recipes are simple and fresh (like beet salad with arugula and goat cheese). When I'm not working or cooking, I can be found on my hands and knees in the backyard, trying to coax carrots out of the dirt.

Popular on Food52

1 Comment

ChefJune
ChefJune June 15, 2012
Well, that certainly does have the corner on not only "artsy," but also gorgeous! Bland can not be allowed! ;) I'd herb up the custard (chopped fresh thyme and marjoram), and instead of bland Mozza, I'd use a blue cheese with character (like Point Reyes) or a sharp Vermont cheddar, or an Italian Fontina Val d'Aosta... all cheeses that would up the flavor ante.