Description
This Thanksgiving Spiral Vegetable Tart is a visually stunning and flavorful dish featuring a no-fail pie crust filled with vibrant zucchini, yellow squash, and carrot slices arranged in elegant spirals atop a sun-dried tomato and basil pesto. A perfect centerpiece for holiday meals, it balances savory pesto, fresh herbs, and tender roasted vegetables for a delightful vegetarian entree or side.
Ingredients
Scale
Pie Crust
- 1 no-fail pie crust
Pesto
- 1 cup sundried tomatoes, packed in oil and drained
- 1/4 cup fresh basil leaves
- 2 cloves garlic
- 1/2 cup olive oil, divided
- Salt and pepper, to taste
Vegetables
- 1 large zucchini
- 1 large yellow squash
- 2-3 medium carrots
Additional Totoppings
- 1/4 cup shredded parmesan (optional)
- 2 tablespoons chopped fresh herbs (rosemary, thyme, oregano)
- Salt and pepper, to taste
Instructions
- Chill the Dough: Prepare a batch of no-fail pie crust and refrigerate it for 30 minutes to firm up, making it easier to roll out and handle.
- Slice the Vegetables: Trim the ends of zucchini, yellow squash, and carrots. Using a mandolin, vegetable peeler, or sharp knife, slice vegetables into long, thin strips suitable for rolling.
- Preheat Oven and Prepare Tart Pan: Set the oven to 350 °F. Grease a 9-inch tart pan to prevent sticking. Roll out the dough slightly larger than the pan, press into the pan, trim excess, and refrigerate assembled dough for 15 minutes.
- Blind Bake the Crust: Line the tart shell with parchment and fill with pie weights or dry beans. Bake for 15 minutes until edges are lightly golden. Remove weights and parchment; allow crust to cool.
- Make the Pesto: In a food processor or blender, combine sundried tomatoes, basil, and garlic. Pulse several times, then slowly add 1/4 cup olive oil and puree until spreadable. Season with salt and pepper.
- Assemble Tart: Spread the pesto evenly over the cooled crust. Sprinkle parmesan cheese on top, if using.
- Roll the Vegetables: Lightly brush or dip each vegetable strip in the remaining olive oil. Starting with one strip, roll it tightly into a spiral at the center of the tart. Continue wrapping strips in concentric circles around the first until the tart is full.
- Season and Bake: Brush the vegetable tops with remaining olive oil, then sprinkle salt, pepper, and chopped herbs over the tart. Bake at 350 °F for 45 to 50 minutes until vegetables are crisp-tender and cooked through.
- Cool and Serve: Let the tart cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Preparation can be made ahead: pie crust, pesto, and sliced vegetables can be made and refrigerated or frozen to save time on the day of serving.
- The tart stores well in the refrigerator for up to 5 days and can be reheated in a 350 °F oven for 20-25 minutes or enjoyed at room temperature.
Nutrition
- Serving Size: 1 slice (1/10th of tart)
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 12 mg
