Make your next tart a work of art with a cheesy topping and piles of fresh spiralized veggies.
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.
the February 2018 cover of Rachael Ray Every Day