Description
This Thanksgiving Spiral Vegetable Tart is a stunning and delicious centerpiece perfect for the holiday table. Featuring a flaky no-fail pie crust, a vibrant sundried tomato and basil pesto, and beautifully arranged thinly sliced zucchini, yellow squash, and carrots, this tart combines savory flavors with eye-catching presentation. Baked to crisp-tender perfection and finished with fresh herbs, it offers a fresh and elegant vegetarian option for your festive feast.
Ingredients
Scale
Crust
- 1 no-fail pie crust
Pesto
- 1 cup sundried tomatoes, packed in oil and drained
- 1/4 cup basil leaves
- 2 cloves garlic
- 1/2 cup olive oil, divided
- 1/4 cup shredded parmesan (optional)
Vegetables & Seasoning
- 1 large zucchini
- 1 large yellow squash
- 2-3 medium carrots
- 2 tablespoons chopped fresh herbs (suggested: rosemary, thyme, oregano)
- Salt and pepper, to taste
Instructions
- Chill the Dough: Prepare a batch of No-Fail Pie Crust (or a gluten free or vegan alternative as preferred). Chill the dough in the refrigerator for 30 minutes to make it easier to handle and roll out.
- Slice the Vegetables: While the dough chills, trim the ends of the zucchini, yellow squash, and carrots. Use a mandolin, vegetable peeler, or sharp knife to slice the vegetables into long, thin strips that will be easy to roll into spirals.
- Prepare the Tart Shell: Preheat your oven to 350 °F (175 °C). Grease a 9-inch tart pan lightly. Roll out the chilled dough on a floured surface until it’s slightly larger than the tart pan. Press the dough into the pan bottom and sides, trimming any excess. Refrigerate the fitted dough in the tart pan for 15 minutes to help it hold its shape.
- Blind Bake the Crust: Line the chilled crust with parchment paper and fill with dry beans or pie weights to prevent puffing. Bake for 15 minutes until the edges turn slightly golden. Remove from the oven and let cool slightly in the pan.
- Make the Sundried Tomato Pesto: In a food processor or blender, combine sundried tomatoes, basil leaves, and garlic. Pulse several times to roughly chop. With the machine running, slowly add 1/4 cup olive oil until the mixture forms a spreadable paste. Season with salt and pepper to taste.
- Assemble the Tart: Spread the pesto evenly on the bottom of the slightly cooled tart crust. If using, sprinkle shredded parmesan over the pesto layer.
- Create the Spiral Vegetable Design: Brush or quickly dip each vegetable slice in the remaining olive oil. Starting with one strip, roll it into a tight circle and place it in the center of the tart. Continue spiraling the vegetable strips around this center, layering the zucchini, squash, and carrot slices in concentric circles until the tart is fully covered.
- Season and Bake: Brush the top of the arranged vegetables with any remaining olive oil. Sprinkle salt, pepper, and chopped fresh herbs evenly over the top. Bake at 350 °F for 45-50 minutes, or until the vegetables are tender yet crisp.
- Cool and Serve: Allow the tart to cool in the pan for 10 minutes before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- To save time on the day you plan to serve, you can prepare the pie crust, sundried tomato pesto, and sliced vegetables in advance. The crust and pesto can be refrigerated or frozen, and the vegetables sliced a day earlier.
- The completed tart can be stored in the refrigerator for up to 5 days. To reheat, bake in a 350 °F oven for 20-25 minutes until warmed through, or enjoy it at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
