Name: Spiral Vegetable Tart Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1 no-fail pie crust; 1 cup sundried tomatoes, packed in oil and drained; 1/4 cup fresh basil leaves; 2 cloves garlic; 1/4 cup olive oil; 1 large zucchini; 1 large yellow squash; 2-3 medium carrots; 1/4 cup shredded parmesan (optional); 2 tablespoons chopped fresh herbs (suggested: rosemary, thyme, oregano); 1/4 cup olive oil; Salt and pepper, to taste

Jump to Recipe· 4.2 from 24 reviews

If you’re craving something that’s both stunning to look at and utterly delicious, this Spiral Vegetable Tart Recipe is going to steal your heart. Imagine a crisp, buttery pie crust layered with a vibrant sundried tomato spread, topped with perfectly arranged spirals of zucchini, yellow squash, and carrots that burst with fresh herb flavors. It’s the perfect way to showcase simple ingredients while impressing everyone at the table with its colorful presentation and fresh, garden-inspired taste. Whether you’re aiming to wow guests or simply treat yourself, this tart combines beauty and flavor in one irresistible dish.

Ingredients You’ll Need

A round tart with a golden brown crust forms the base, topped with a layer of thick, orange-brown filling that looks smooth and creamy, and some scattered small shreds of pale cheese on top. At the center, thin, long vegetable strips in green, yellow, and orange are carefully rolled into a rose shape with multiple visible layers, starting with the yellow outer ribbons, then green and orange spiraled tightly inward. The tart sits in a white fluted baking pan on a white marbled surface with a blurred wooden cutting board and a glass bowl in the background. Photo taken with an iphone --ar 4:5 --v 7

Getting started with this recipe is a breeze because the ingredients are straightforward, yet each plays a crucial role in building a harmony of taste, texture, and color. From the rich sundried tomatoes to the fresh herbs, every component supports the dish’s vibrant personality.

Pie crust: A no-fail base that provides a crisp, buttery foundation for the tart.
Sundried tomatoes: Packed in oil and drained, these bring a concentrated, tangy sweetness that enhances the flavor depth.
Basil leaves: Fresh and aromatic, they add a hint of brightness in the tomato spread.
Garlic cloves: Adds savory depth and warmth when blended into the tomato mixture.
Olive oil: Divided use; ensures a luscious texture and ties all flavors beautifully.
Shredded parmesan (optional): Adds a salty, nutty bite that pairs wonderfully with the vegetables and crust.
Zucchini: Thinly sliced to create the stunning spirals with a tender bite.
Yellow squash: Adds sunny color and sweetness, perfectly contrasting with the zucchini.
Carrots: Their natural sweetness and vibrant orange hues make the tart pop visually and taste-wise.
Fresh herbs: Rosemary, thyme, and oregano lend an earthy fragrance and depth.
Salt and pepper: Essential seasonings to balance and enhance all the fresh flavors.

How to Make Spiral Vegetable Tart Recipe

Step 1: Prepare the Sundried Tomato Spread

Start by blending the sundried tomatoes, basil leaves, garlic cloves, and half of the olive oil into a smooth paste. This mixture will be spread over the pie crust to create a flavorful base that’s both tangy and aromatic, setting the tone for the rest of the dish.

Step 2: Roll Out and Prebake the Pie Crust

Roll out the pie crust in your tart pan or on a baking sheet and prebake it for about 10 minutes until it just starts to set but isn’t browned. This step ensures your crust won’t get soggy once the vegetable layers go on.

Step 3: Slice the Vegetables Thinly

Using a mandoline or sharp knife, slice the zucchini, yellow squash, and carrots into thin rounds. The key here is uniform thinness for the most beautiful spirals and even cooking.

Step 4: Arrange the Spiral Vegetables

Starting from the outer edge of the prebaked crust, gently place the vegetable slices upright, alternating colors in a circular pattern. Slowly work your way to the center, creating overlapping spirals that look as impressive as they taste. Sprinkle chopped fresh herbs, salt, and pepper over the vegetables as you go for layers of flavor.

Step 5: Drizzle Olive Oil and Parmesan

Brush or drizzle the remaining olive oil over the arranged vegetables to keep them moist and add a lovely sheen. If you’re using parmesan, sprinkle it evenly on top to add a golden, savory crust when baked.

Step 6: Bake Until Tender and Golden

Place the tart in a preheated oven and bake for about 35 to 40 minutes until the vegetables are tender and the edges turn golden. The aroma during this step is pure joy, signaling a delicious meal is just moments away!

How to Serve Spiral Vegetable Tart Recipe

The image shows a round tart with many thin vegetable strips arranged in tight, even spirals from the center to the edge. The vegetables are green, orange, and light yellow, creating rings of color that alternate in a visually pleasing pattern. The tart crust is light golden brown and sits in a black fluted tart pan. The tart is placed on a white marbled surface with soft natural light highlighting the fresh textures of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves or a sprinkle of finely chopped herbs really complement the tart’s fresh flavors and add a pop of green that’s perfect for presentation. A light drizzle of good-quality olive oil just before serving can elevate the dish even further.

Side Dishes

This tart pairs wonderfully with a crisp green salad tossed in lemon vinaigrette for a refreshing contrast. For heartier meals, try it alongside a bowl of creamy soup or a simple grilled protein for balance.

Creative Ways to Present

Serve individual slices on rustic wooden boards or colorful ceramic plates to highlight the tart’s vibrant spirals. You could even turn this recipe into elegant appetizers by making mini versions with puff pastry rounds.

Make Ahead and Storage

Storing Leftovers

Leftover Spiral Vegetable Tart Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain crispness and fresh flavors.

Freezing

If you want to freeze the tart, wrap it tightly in plastic wrap and then foil to prevent freezer burn. It’s best to freeze before baking to preserve the crust’s texture and freshness. When ready, thaw overnight in the fridge, then bake as usual.

Reheating

To reheat, place the tart in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid using a microwave to keep the crust crisp and vegetables tasty.

FAQs

Can I use store-bought pie crust for this recipe?

Absolutely! A store-bought pie crust works wonderfully for the Spiral Vegetable Tart Recipe, saving you time while still delivering fantastic flavor and texture.

What if I don’t have a mandoline slicer?

No worries! A very sharp knife and some patience will do the trick for slicing vegetables thinly and evenly, which is key for those beautiful spirals.

Can I customize the vegetables in this tart?

Definitely. Feel free to swap in eggplant, bell peppers, or even thinly sliced potatoes to mix things up while keeping the spiral effect.

Is this tart suitable for vegans?

Yes, just skip the parmesan cheese or use a plant-based alternative, and you’ll have a delicious vegan-friendly Spiral Vegetable Tart Recipe.

How long does the tart take to bake?

Baking usually takes about 35 to 40 minutes until the vegetables are tender and the crust is golden. Keep an eye on it to avoid overbaking.

Final Thoughts

There is something truly magical about this Spiral Vegetable Tart Recipe—it’s not just a meal, but an experience that fills your kitchen with irresistible aromas and your table with dazzling color. Whether you’re making it for a special occasion or a cozy night in, it’s bound to become a favorite that you’ll want to make again and again. So go ahead, give it a try and watch your loved ones’ faces light up with every bite!