Vegetable Spiral Tart Recipe

If you’re looking for a stunning centerpiece that’s as delicious as it is beautiful, you’re going to adore this Vegetable Spiral Tart Recipe. I absolutely love how this tart combines vibrant veggies arranged in delicate spirals with a rich, savory sundried tomato pesto base—a total showstopper! Whether you’re hosting a holiday meal or just want to treat yourself to something special, this recipe will become your go-to for a fuss-free yet impressive veggie tart.

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Ingredients You’ll Need

The ingredients in this Vegetable Spiral Tart Recipe work beautifully together, balancing the earthiness of fresh veggies with the rich zest of sundried tomato pesto. Plus, using a simple no-fail pie crust keeps everything easy and approachable — a perfect canvas for the spiral veggies.

• No-fail pie crust: I always recommend using my tried-and-true pie crust recipe for flakiness and easy handling.
• Sundried tomatoes (packed in oil): Packed in oil means more flavor and a smoother pesto base—drain before using!
• Basil leaves: Fresh basil adds a lovely herbaceous lift to the pesto; don’t skip it.
• Garlic cloves: Gives your pesto that classic punch—two cloves are just right.
• Olive oil: You’ll use this in the pesto and to coat the veggies so they roast up beautifully.
• Shredded parmesan (optional): I like this touch for extra savory depth, but it’s totally optional.
• Large zucchini and yellow squash: These slice easily and hold their shape well during baking.
• Carrots: Add sweetness and a lovely orange pop to the spiral.
• Fresh herbs (rosemary, thyme, oregano): Chopped and sprinkled on top for an aromatic finish.
• Salt and pepper: To season and bring all the flavors together.

Variations

One of the things I love most about this Vegetable Spiral Tart Recipe is how easy it is to customize. I often swap out veggies to match what’s fresh or what my family prefers, so feel free to make this your own!

• Veggie Swap: I’ve made this with thinly sliced eggplant and bell peppers instead of squash and zucchini for a more colorful twist, and it’s delicious!
• Vegan Version: Simply skip the parmesan or use a vegan cheese alternative, and use a vegan pie crust, and you’re all set.
• Herb Experiment: Sometimes, I add a sprinkle of fresh dill or parsley instead of rosemary for a different herbaceous note.
• Gluten-Free Crust: If gluten’s a no-go, I’ve had great luck using a store-bought gluten-free crust or making one from almond flour.

How to Make Vegetable Spiral Tart Recipe

Step 1: Prep Your Pie Crust and Veggies

Start by making your no-fail pie crust and chilling it for at least 30 minutes—this step is crucial for easy rolling and a tender crumb. While it chills, trim the edges off your zucchini, yellow squash, and carrots, then slice them into long, thin ribbons using a mandolin or vegetable peeler. I find that having uniform slices makes the spiral look tidier and ensures even cooking, so take your time here!

Step 2: Blind Bake Your Tart Shell

Preheat your oven to 350 °F and grease a 9-inch tart pan. Roll out your chilled dough just a bit larger than the pan, then press it into place, trimming the edges. Pop it back into the fridge for 15 minutes to firm up—this helps prevent shrinking during baking. Line the shell with parchment paper and fill with dry beans or pie weights, then bake for 15 minutes until the edges start to turn golden. This step prevents sogginess once we add the pesto and veggies.

Step 3: Whip Up That Luscious Sundried Tomato Pesto

While the crust cools, make your pesto by pulsing sundried tomatoes, basil, and garlic in a food processor. Slowly drizzle in 1/4 cup olive oil until you get a spreadable paste. Don’t forget to season with salt and pepper to taste! This pesto is what ties the whole tart together with its rich, deeply savory flavor.

Step 4: Assemble the Spiral of Veggies

Spread the pesto evenly over the tart shell, then sprinkle with parmesan if you’re using it. Here comes the fun part: dip a slice of your prepared veggie in olive oil, roll it tightly, and place it in the center of the tart. Keep wrapping slices around, forming concentric circles, alternating veggies as desired. This layering takes a bit of patience, but watching those colorful spirals come together is so rewarding—and trust me, people notice!

Step 5: Season and Bake to Perfection

Brush the entire tart with any remaining olive oil to help the veggies caramelize beautifully. Sprinkle with fresh herbs, salt, and pepper, then bake at 350 °F for 45 to 50 minutes. The veggies should be crisp-tender and lightly golden around the edges. Let the tart cool in the pan for about 10 minutes—that resting time helps it set up for cleaner slices.

How to Serve Vegetable Spiral Tart Recipe

Garnishes

I love finishing this tart with a sprinkle of freshly chopped herbs like rosemary and thyme because they add a welcome fragrant depth. You can also add a drizzle of balsamic glaze right before serving for a sweet tang that complements the savory pesto perfectly.

Side Dishes

This tart pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a bowl of comforting soup—like roasted tomato or butternut squash—for a complete meal that’s satisfying but not heavy.

Creative Ways to Present

For special occasions, I’ve presented this tart on a rustic wooden board surrounded by edible flowers and extra fresh herbs—it instantly ups the wow factor! You can also make individual mini tarts using tartlet pans for charming single servings at parties.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover tart in an airtight container in the fridge for up to 5 days. It actually tastes even better the next day once the flavors have had time to meld, and it’s a great grab-and-go lunch.

Freezing

If you want to freeze leftovers, wrap slices tightly in plastic wrap and then foil to avoid freezer burn. I recommend eating them within a month for best flavor and texture—when you’re ready, thaw overnight in the fridge.

Reheating

To reheat, I preheat my oven to 350 °F and warm the tart slices on a baking sheet for about 20-25 minutes. This keeps the crust crisp and the veggies perfectly tender—microwaving tends to make the crust soggy, so I avoid that if possible.

FAQs

Final Thoughts

This Vegetable Spiral Tart Recipe has won me over not only for its stunning appearance but also its delicious, fresh flavors. I genuinely enjoy the process of layering those colorful veggie spirals—a little therapy if you ask me! Whether you’re making it to impress guests or to enjoy a special family dinner, I can’t recommend it enough. Give it a try, and I promise you’ll be planning your second tart before the first slice is gone.

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