Veggie Spiral Tart
Serves: 8
  • 1 puff pastry shell
  • 2 tablespoons Dijon mustard
  • ½ cup creme fraiche
  • 3 stems fresh thyme, leaves removed
  • 1 zucchini
  • 3 carrots (different colors if you can find them)
  • 1 eggplant
  • drizzle of olive oil
  • Salt and pepper
  1. Preheat oven to 190 C. Place the pastry in a pie pan and prick several times with a fork.
  2. Spread the mustard and crème fraîche over the bottom of pie, then sprinkle with thyme, salt and pepper.
  3. Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler or mandoline. Cut so as to have always show a small strip of skin for decorative purposes.
  4. Place a strip of zucchini on your working table, a strip of carrot layered slight below the zucchini. Roll the zucchini into a spiral, halfway thru, place a strip of eggplant on top of the carrot. Continue rolling and layering until it is the size of your palm, or until it stays in shape.
  5. Place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of zucchini, carrots and eggplant until reaching the ends of the dish.
  6. Drizzle olive oil over all. Season with salt and pepper.
  7. Bake in a preheated oven for 40 minutes of cooking.
Recipe by Swee San's Kitchen at

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