Vegetable Spiral Tart Recipe

If you’re looking for a stunning recipe that’s as delicious as it is beautiful, you’ve just hit the jackpot with this Vegetable Spiral Tart Recipe. I absolutely love how this tart turns out every time—vibrant, fresh, and packed with flavor that will wow anyone at your table. It’s a perfect centerpiece whether you’re cooking for a holiday dinner or just want to treat yourself to a satisfying, veggie-packed meal. Stick around and I’ll walk you through every little detail to make sure your tart comes out picture-perfect and scrumptious!

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Ingredients You’ll Need

Choosing the freshest vegetables and quality olive oil is what really makes this Vegetable Spiral Tart Recipe come alive. Here’s a breakdown of what you’ll want on hand before you get started:

• No-fail pie crust: I prefer to make my own for that flaky texture, but store-bought works too—just pick one you trust.
• Sundried tomatoes: Packed in oil is key here for tangy sweetness and richness; make sure to drain well.
• Basil leaves: Fresh is best for a vibrant pesto flavor that balances the tart.
• Garlic cloves: Adds depth to the pesto without overpowering the gentle vegetables.
• Olive oil: Extra virgin for the pesto and brushing; it brings silkiness and richness throughout.
• Shredded parmesan (optional): I toss it in for a little savory kick, but vegan friends can skip or substitute.
• Zucchini and yellow squash: Their tender texture and mild flavor make perfect spiral layers.
• Carrots: Add sweetness and a pop of orange color that makes the tart festive.
• Fresh herbs (rosemary, thyme, oregano): Chopped and sprinkled on top gives the finishing aromatic touch.
• Salt and pepper: Essential for seasoning every layer just right.

Variations

One of the best parts of this Vegetable Spiral Tart Recipe is how easily it bends to your tastes or dietary needs. Whenever I make it, I like to switch up the herbs or play with different veggies based on what’s in season. You should feel free to get creative too!

• Cheese-free Variation: I’ve made this tart totally vegan by skipping the parmesan and boosting flavor with nutritional yeast and extra herbs.
• Seasonal Veggies: Try adding thinly sliced beets or sweet potatoes for a heartier, fall-inspired twist that still looks amazing spiraled.
• Gluten-Free Crust: I swapped in a gluten-free pie crust once and was thrilled with how well it held up and tasted.
• Spicy Kick: Adding a pinch of red pepper flakes to the pesto kicked it up without overpowering the fresh vegetables.

How to Make Vegetable Spiral Tart Recipe

Step 1: Chill Your No-Fail Pie Crust

Start by prepping your pie crust and letting it chill in the fridge for about 30 minutes. I learned early on that chilling not only firms up the dough for easier rolling but also prevents shrinking during baking—trust me, it makes a difference!

Step 2: Slice Your Vegetables Thinly & Evenly

While the dough chills, trim the zucchini, yellow squash, and carrots, then slice into long, thin strips. I swear by using a mandoline or vegetable peeler here—it saves time and ensures even thickness, which helps everything cook just right.

Step 3: Blind Bake the Tart Shell

Roll out the dough a bit bigger than your tart pan, press it in, and trim any extra edges before popping it back into the fridge for 15 minutes. Then line it with parchment and add weights (dry beans work best) for a 15-minute blind bake at 350°F. This step gives you a sturdy crust that stays crispy even after cooking all those juicy veggies.

Step 4: Whip Up the Sundried Tomato Pesto

While the shell cools, pulse sundried tomatoes, fresh basil, and garlic in a food processor, slowly drizzling in olive oil until it’s a spreadable paste. Add salt and pepper to taste. This pesto is the flavor backbone of your tart—don’t skip it!

Step 5: Assemble Your Beautiful Spiral

Spread a generous layer of pesto on the tart bottom, sprinkle with parmesan if you’re using it, and then start rolling your veggies. Dip each strip in olive oil or brush it on, then roll tightly starting from the center and spiraling outward. This part takes patience, but your guests will be amazed by the final look!

Step 6: Bake and Finish With Fresh Herbs

Brush the top with any remaining olive oil, season with salt, pepper, and fresh herbs. Bake in a 350°F oven for 45-50 minutes until the veggies are tender but still hold their shape. Let cool for 10 minutes before slicing—you’ll find that the layers hold beautifully and it’s easier to serve.

How to Serve Vegetable Spiral Tart Recipe

Garnishes

I love finishing off the tart with a sprinkle of fresh herbs—rosemary and thyme are my go-tos for their aromatic punch. Sometimes I add a few shavings of parmesan or a drizzle of balsamic glaze to amp up the flavor and add a touch of elegance.

Side Dishes

This tart pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or even a simple bowl of soup for a cozy meal. When I made this for Thanksgiving, I served it alongside roasted garlic mashed potatoes, and my family went crazy for the combo.

Creative Ways to Present

For special occasions, I’ve placed the tart on a wooden board surrounded by edible flowers or fresh herb sprigs. Another fun way is to make mini versions in individual tart pans for personalized servings—guests love picking up their own little spiral wonders!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge—it stays fresh up to 5 days. I find the flavors even improve after a day or two when everything has had time to meld!

Freezing

Although I haven’t frozen the whole assembled tart, I have frozen the pie crust dough and pesto separately with great success. Just thaw before using and proceed as usual to save prep time later.

Reheating

When reheating, I pop slices into a 350°F oven for about 20 minutes to warm without sogginess. If you’re short on time, microwaving works but you lose a bit of crisp texture, so I don’t usually recommend it.

FAQs

Final Thoughts

This Vegetable Spiral Tart Recipe holds a special place in my kitchen—it’s equal parts art and comfort food, and it never fails to impress. Whether you’re hosting a festive dinner or just want a deliciously healthy meal, this tart will make you look like a pro without too much fuss. Trust me, once you try it, you’ll want to make it again and again. So go ahead, grab your veggies, and let’s spiral our way to some tasty magic!

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