·        1 no-fail pie crust

·        1 cup sundried tomatoes,packed in oil and drained

·        1/4 cup basil leaves

·        2 cloves garlic

·        1/2 cup olive oil, divided

·        1/4 cup shredded parmesan (optional)

·        1 large zucchini

·        1 large yellow squash

·        2-3 medium carrots

·        2 tablespoons chopped fresh herbs(suggested: rosemary, thyme, oregano)

·        salt and pepper, to taste

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1. Prepare     a batch of No-Fail Pie Crust (or gluten free or vegan alternatives, depending on     dietary preferences).  Chill dough in the refrigerator for 30     minutes.
2. While     the dough is chilling, trim the edges of the zucchini, squash, and     carrots.  Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler,     or a sharp knife.
3. Preheat     the oven to 350 °F.  Grease a 9″ tart pan.  Roll the dough on a     lightly floured surface until just a bit bigger than the tart tin.      Place the dough into the tin and press into the bottom and sides.      Trim any excess overhang.  Refrigerate the dough in the tart     pan for 15 minutes.
4. Line     the dough with parchment paper and fill with dry beans or a pie weight.      Bake for 15 minutes, until edges are slightly golden.  Remove     from the oven and set aside to cool.
5. While     the crust cools, make the pesto.  Combine the sundried tomatoes,     basil, and garlic in a food processor or blender.  Pulse several     times, then slowly add in 1/4 cup of olive oil and continue to     pulse until the pesto reaches the consistency of spreadable paste.      Add salt and pepper to taste.
6. Spread     the pesto along the bottom of the tart.  Sprinkle with the cheese (if     using).
7. Quickly     dip one piece of sliced vegetable in the remaining olive oil, or bush with     oil using a pastry brush.  Roll the strip into a tight circle and     place in the center of the tart.  Dip the next vegetable slice in     olive oil and roll around the first slice.  Continue wrapping the     vegetable slices in concentric circles until the tart is full.
8. Brush     the top of the vegetable tart with any remaining olive oil, then sprinkle     with salt, pepper, and chopped fresh herbs.
9. Bake at     350 °F for 45 to 50 minutes, until vegetables are crisp-tender and cooked     through.  Cool in tart pan for 10 minutes, then slice and serve.

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