Roasted Summer Vegetable Tart with Two Pestos
Preheat oven to 425.
To prepare crust, mix flour, salt, and Parmigiano in a medium stainless bowl. Add Manzanilla and Cayenne oils and stir with a fork until well combined. Add water, stir to combine, and form into a ball. Roll dough between two pieces of parchment paper into a 14″ circle. Remove top sheet of parchment and carefully flip crust onto 12″ tart pan with removable bottom. Remove remaining parchment from top and carefully ease crust into pan, pressing gently until fitted against pan completely. To remove excess crust, roll rolling pin flush against the top edge of the pan. (Scraps of crust make delicious crackers!)
To prepare vegetables, slice zucchini, summer squash, and carrots lengthwise into 1/8 thick ribbons using a mandoline slicer or vegetable peeler.
To fill the tart, spread sun-dried tomato pesto evenly onto the bottom of the crust. Drizzle sliced vegetables with 2 Tbs of basil olive oil and sprinkle with sun-dried tomato salt. Begin by stacking a strip of zucchini, yellow squash, and carrot, then rolling them together to form a rosette. Place the rosette upright in center of prepared crust. Continue wrapping alternating strips of each vegetable around center rosette until tart is filled completely (not as difficult as you may think!). The basil olive oil holds vegetables together nicely as you go. When you get to the outer most edge, you may find it helpful to use a metal spatula to ease in the last few strips.
Bake assembled tart in 425º oven for about 50-55 minutes. Check occasionally for browning of crust and, if necessary, cover edges with strips of foil until baking is complete. Allow to cool slightly and then, using a pastry brush or back of spoon, brush top of tart with Pesto alla Genovese. Remove from baking pan, cut into wedges, and serve warm or at room temperature.