Vegetable Spiral Tart Recipe

Hey there! If you’re on the lookout for a show-stopping yet surprisingly simple veggie-focused dish, you’re going to love this Vegetable Spiral Tart Recipe. I absolutely love how vibrant and fresh it looks, plus it tastes fantastic—perfect for a special occasion or even a bright, healthy weeknight dinner. Trust me, once you give this a try, you’ll feel like a pro artisan baker in your own kitchen.

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Ingredients You’ll Need

Let’s chat about the ingredients because they come together to create something really special here. The base is a flaky, buttery pie crust that you can make yourself or buy — both work great. I like using a mandoline to slice the veggies paper-thin, which makes rolling them into the spiral super easy and elegant.

• No-fail pie crust: This crust stays crisp and holds up beautifully under the veggies without getting soggy.
• Sun-dried tomatoes packed in oil: Makes an intensely flavorful pesto base with just the right tang and sweetness.
• Fresh basil leaves: Brightens the pesto and adds fresh herbal notes.
• Garlic cloves: Adds a savory depth without overpowering the other ingredients.
• Olive oil: Divided for pesto making and brushing the veggies for roasting.
• Shredded parmesan (optional): A little sprinkle adds a salty, nutty accent that’s lovely but totally optional.
• Large zucchini and yellow squash: Their mild flavor and firm texture make them perfect for spiraling.
• Medium carrots: Adds a sweet carrot-orange pop to the spiral.
• Chopped fresh herbs: Rosemary, thyme, and oregano bring warmth and fragrant complexity.
• Salt and pepper: Essential for seasoning both pesto and veggies just right.

Variations

I love making this Vegetable Spiral Tart Recipe my own depending on what’s in season or what flavors I’m craving. It really invites creativity, which is one reason it’s become such a favorite in my kitchen.

• Cheesy Twist: Sometimes I swap parmesan for crumbled goat cheese or ricotta for a creamier, tangier finish.
• Herb Variations: Feel free to use whatever fresh herbs you have—basil, tarragon, or parsley all bring different vibes.
• Vegan Adaptation: Skip the cheese and use vegan puff pastry or gluten-free crust to suit dietary needs.
• Extra Crunch: Toasted pine nuts or walnuts sprinkled over before serving add a delightful texture contrast.

How to Make Vegetable Spiral Tart Recipe

Step 1: Prep the crust and veggies

Start by chilling your no-fail pie crust in the fridge for about 30 minutes. I find that this resting period helps the dough relax, making it easier to roll out without shrinking during baking. While that’s chilling, trim the ends off your zucchini, squash, and carrots. Use a mandoline or vegetable peeler to create long, thin slices—this allows the veggies to bend and curl smoothly when you form those beautiful spirals.

Step 2: Blind bake the crust

Preheat your oven to 350 °F and grease your tart pan really well. Roll the dough out a little bigger than your pan and gently press it into place. Don’t forget to trim any excess—no one wants flappy edges hanging out! Chill the tart shell again in the fridge for 15 minutes to prevent shrinking. Then line it with parchment paper and fill it with pie weights or dry beans. Bake for 15 minutes until the edges turn a nice light golden color. This sets up your crust so it holds its shape once the filling goes in.

Step 3: Make the sundried tomato pesto

While the crust cools, blend sun-dried tomatoes, fresh basil leaves, and garlic in your food processor. Drizzle in 1/4 cup olive oil slowly until you get a smooth, spreadable paste. Season with salt and pepper to taste. I love this pesto because it’s bold but balanced, and the best part—it’s so simple to whip up!

Step 4: Assemble the veggie spirals

Spread that luscious pesto all over your cooled tart crust and sprinkle parmesan if you’re using it. Now dive into the fun part! Quickly brush or dip each vegetable slice in the remaining olive oil, then roll tightly and place it in the center of the tart. Continue wrapping each slice around the last, creating concentric circles until the tart is filled to the edge. It’s like edible art, and honestly, it’s really satisfying to build.

Step 5: Bake to perfection

Brush the entire assembled tart with any leftover olive oil. Sprinkle with chopped fresh herbs, salt, and pepper for a final flavor boost. Bake at 350 °F for 45 to 50 minutes. You’re looking for vegetables that are crisp-tender and just starting to caramelize on the edges. Let it cool in the pan for about 10 minutes before slicing so it sets nicely without crumbling. I’ve learned that patience here really pays off!

How to Serve Vegetable Spiral Tart Recipe

Garnishes

I typically finish the tart with a light sprinkle of freshly grated parmesan or a few extra torn basil leaves for that fresh pop. Sometimes, a drizzle of balsamic glaze adds a sweet tangy contrast that I just can’t resist. Plus, it makes the colors pop beautifully!

Side Dishes

This vegetable spiral tart pairs wonderfully with a crisp green salad tossed in lemon vinaigrette or even a bowl of warm soup in colder months. I’ve also served it alongside a simple grain pilaf or crusty bread for more hearty meals.

Creative Ways to Present

For special occasions, I’ve arranged individual mini tarts using the same spiral method—perfect for parties or elegant appetizers. Another fun twist is adding a drizzle of herb-infused olive oil right before serving to elevate the look and flavor.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I cover my tart tightly with plastic wrap and keep it in the fridge. It stays fresh and tasty for up to five days, which is great because it makes a fantastic next-day lunch or light dinner.

Freezing

I’ve had good results freezing the unbaked assembled tart wrapped tightly in plastic and foil. When ready to bake, just thaw overnight in the fridge and bake as directed. Freezing after baking isn’t my favorite because the veggies can get a little watery upon reheating.

Reheating

To keep the crust crisp when reheating leftovers, I pop slices in a 350 °F oven for 20-25 minutes. You’ll get that fresh-baked vibe back without soggy edges. Microwave reheating tends to make it soft, so I avoid that when possible.

FAQs

Final Thoughts

This Vegetable Spiral Tart Recipe is one of those dishes that feels fancy and substantial but is surprisingly accessible—really a crowd-pleaser every time I make it. The balance of flaky crust, zesty pesto, and tender veggies keeps my whole family coming back for seconds. I hope you’ll give it a whirl and find it becomes a favorite in your kitchen, too. Seriously, once you nail that spiral technique, you’ll be hooked on this beautiful, delicious tart!

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