(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Add flour, Country Crock® Plant Butter, and salt to a food processor and pulse until mixture resembles coarse crumbs. Pour in ice cold water and vinegar and pulse until mixture starts to form a ball. If mixture is dry, add 1 teaspoon of water and pulse until mixture comes together.
Place dough on a floured surface and knead about 5-7 times then form into a disk. Wrap in plastic and chill for at least 30 minutes.
Roll out chilled dough into an 11-inch circle. Transfer and press into a 9” tart pan.
Mix together the plant based cream cheese and basil pesto, spread evenly onto the base of the crust. Chill while you prepare the vegetables.
Slice the vegetables with a mandolin or vegetable peeler and arrange on paper towels to absorb water. Remove stems from the kale.
Starting on your cutting board, arrange the slices in a spiral until about 4-inches in diameter. Transfer to the prepared crust and filling, and continue to arrange the slices until the tart pan is full.
Brush top with melted Country Crock® Plant Butter, then sprinkle with fresh thyme, salt and pepper. Bake at 375°F for about 45-55 minutes, or until vegetables are tender, and the edges of the crust are golden.
Let stand for 10 minutes before removing from tart pan and transferring onto platter. Brush with more melted Country Crock® Plant Butter before serving, enjoy!
How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.