Recipe by Janet Taylor McCracken
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4 to 6
- 2 slices thick-cut bacon, chopped
- 1/2 cup cream cheese (half of an 8-oz. package), at room temperature
- 1/4 cup crème fraîche or sour cream
- Flour, for rolling
- 1 sheet puff pastry (from a 14- to 17.3-oz. package), thawed
- 2 cups fresh or frozen spiralized vegetables (such as carrots, butternut squash, sweet potatoes, zucchini, and/or beets), cut with assorted slicing disks if using fresh
- Olive oil, for drizzling
- 2 cloves garlic, thinly sliced
- 1/3 cup thinly sliced red onion, for topping
- Shaved or very thinly sliced watermelon radishes, for topping
- Fresh dill sprigs, for topping
1. 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.
2. 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.
3. 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: