Veggie Spiral Tart

Let’s hit the weekend with a recipe! A veggie spiral tart that is SO easy to make.

healthy vegetable tart

I had this bookmarked on pinterest while I was looking for some tart inspirations. True enough, pinterest doesn’t disappoint. It linked me to this site and when I was in charged to cook a simple and impromptu Christmas Dinner for my friends, I wanted to put this on the menu as, 1. it’s vegetarian (my mom can eat it) and 2. the oven will do the cooking for you, which also mean that I have time to prepare for other dishes.

Vegetable Spiral Tart

Preparing a menu or dinner takes a bit of planning. If you are limited on stove space, include some raw dishes or those that can be cooked in the oven. If you have a small oven, then limit to cooking 1 dish using the oven (either dessert or a roast) if you are pressed for time. I cooked this in the oven while roasting the chicken. It takes almost the same amount of time, and the same heat, so why not! Furthermore, it’s an eye-catching dish with limited effort. BUT it is quite difficult to cut or have a nice slice out to serve. I could be using the wrong knife or didn’t roll it tight enough at the ends as it flattened when I sliced it.

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spiral vegetable tart baked

The pictures are making me dizzy, I hope you are not. The tart can be quite tasteless so remember to season the vegetables before putting it in the oven. Creme Fraiche is available at supermarkets that sells more variant of creams and cheese. You can also spread ricotta cheese in replace of creme fraiche at the base for a creamy texture.

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.



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