Make your next tart a work of art with a cheesy topping and piles of fresh spiralized veggies.


Credit: Photography by Johnny Miller

Recipe Summary test

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°. In a medium skillet, cook the bacon over medium-high heat, stirring often, until crispy, about 5 minutes. Transfer to paper towels. In a small bowl, whisk the cream cheese and crème fraîche. On a lightly floured surface, roll the pastry out to an 11-by-15-inch rectangle. Transfer the pastry to a parchment paper-lined baking sheet. Spread the cream cheese mixture thinly over the pastry, leaving a 3/4-inch border; season with salt and pepper. Sprinkle with the bacon.

  • Using a dish towel or several layers of paper towels, firmly press out any moisture from each spiralized 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 (lift the tart with a spatula to take a peek) and the vegetables are tender, 20 to 25 minutes. Top the tart with the red onion, watermelon radishes, and dill.

As seen on

the February 2018 cover of Rachael Ray Every Day