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Spiral Vegetable Tart Recipe

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4.2 from 24 reviews

This Spiral Vegetable Tart is a stunning and flavorful dish perfect for spring or summer. Featuring vibrant zucchini, yellow squash, and carrots artfully arranged on a crisp no-fail pie crust, it’s enhanced by a fragrant sundried tomato and basil spread. The tart is baked until golden and garnished with fresh herbs and parmesan, making it an impressive yet approachable option for brunch, lunch, or a stylish appetizer.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 1 no-fail pie crust

Sundried Tomato Basil Spread

  • 1 cup sundried tomatoes, packed in oil and drained
  • 1/4 cup fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup olive oil

Vegetables

  • 1 large zucchini
  • 1 large yellow squash
  • 2-3 medium carrots

Other

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the tart.
  2. Prepare the Spread: In a food processor, combine the sundried tomatoes, basil leaves, garlic cloves, and 1/4 cup olive oil. Blend until smooth to make a flavorful spread for the crust.
  3. Roll Out Crust: On a clean surface, roll out the no-fail pie crust into a 12-inch circle. Transfer it carefully to a tart pan or baking sheet lined with parchment paper.
  4. Apply Spread: Evenly spread the sundried tomato and basil mixture onto the pie crust, leaving a small border around the edges.
  5. Slice Vegetables: Using a mandoline or sharp knife, thinly slice the zucchini, yellow squash, and carrots lengthwise into uniform ribbons for easy rolling and an attractive presentation.
  6. Arrange Vegetables: Starting from the outer edge, tightly roll the vegetable ribbons and stand them vertically on the tart over the spread. Continue placing the spiraled vegetables in a circular pattern, moving inward to create a beautiful spiral effect.
  7. Drizzle and Season: Drizzle the remaining 1/4 cup olive oil over the arranged vegetables. Sprinkle with chopped fresh herbs, salt, and pepper to taste. Optionally, sprinkle shredded parmesan evenly on top.
  8. Bake: Place the tart in the preheated oven and bake for 35-40 minutes or until the crust is golden brown and the vegetables are tender but still hold their shape.
  9. Cool and Serve: Remove the tart from the oven and allow it to cool slightly to set. Serve warm or at room temperature for best flavor.

Notes

  • For a dairy-free option, omit the parmesan or use a vegan cheese alternative.
  • The sundried tomato spread can be made ahead and stored in the fridge for up to 3 days.
  • If you don’t have a mandoline, use a vegetable peeler to create thin slices.
  • Fresh herbs can be adjusted based on availability and personal preference.
  • Use a tart pan with a removable bottom for easier serving.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/spiral-vegetable-tart-recipe/