Veggie Spiral Tarte with Parmesan

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5 de 4 votes

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What better way to sublimate your veggies than with this Veggie Spiral Tarte with Parmesan! Not only is this tarte beautiful to look at, but it is also delicious.

To enhance the taste of the veggies, I added a parmesan cream to the bottom of the tarte. Served with grated parmesan cheese on top and a green salad, it will make a perfect meal!

Veggie Spiral Tarte with Parmesan

How to make a Spiral Tarte?

Making a spiral tarte is very simple! The only small difficulty is to cut the vegetables into thin strips. Then, simply arrange the vegetables on a quiche dough, forming circles of different colours. Here are some tips:

  • Cutting vegetables into thin strips: To cut my vegetables, I used a vegetable slicer from Triangle, a kitchen tool producer, I love to work with (link to the vegetable cutter). This allows me to cut my vegetables with a thickness of 2 mm which is almost impossible with a knife. If you do not have a vegetable slicer, you can use a mandolin or a peeler.
  • Make sure that the strips are the same width: As not all vegetables are the same width, I recommend you to divide some strips in two, especially for the eggplant and possibly the zucchini depending on its width. This will make the spiral easier to form.
  • Select easy to cut vegetables: For this recipe, I chose carrots, zucchini and eggplant. You can also use other vegetables. Here are some ideas: beets, leeks, yellow zucchini, purple carrots, squash, sweet potato.
  • Start the spiral towards the outside and finish in the middle: Form your spiral by starting to place vegetable strips on the outside edges of the quiche and continue until you reach the centre.
  • Tighten the rows together: Do not hesitate to use your hands to tighten the rows together. This will allow the Spiral Tarte to stand up well.
Veggie Spiral Tarte with Parmesan

And if you like savoury tarte and quiches, here are three other recipes that you will certainly like as well:

Ingredients

For the quiche dough

  • 230 g flour
  • 1 egg
  • 50 ml olive oil
  • 50 ml of water
  • Salt

For the parmesan cream

  • 10 cl of liquid cream
  • 40 g grated Parmesan cheese
  • 1 egg
  • Salt & pepper

For the vegetables

  • 3 carrots
  • 1 eggplant
  • 1 zucchini

Find the recipe on video!

Preparation

Preheat the oven to 175 ° C (conventional heat).

For the quiche dough, pour the flour, egg, olive oil, water and salt into a large bowl. Mix well with a kitchen machine or by hand until you get a dough. Form a ball and let it rest in the fridge while you prepare the rest.

Peel the carrots and cut them with a mandolin or vegetable slicer into thin strips. Cut the eggplant in half lengthwise and cut thin slices as well. Cut the zucchini into thin strips and, depending on the size, cut them in half. The vegetable strips should ideally be about the same width.

For the parmesan cream, pour the cream, egg and parmesan into a bowl. Mix well. Add salt and pepper.

Roll out the dough and form a circle. Place it in a greased or parchment-lined tarte pan. Bake for 10 minutes.

Then place the parmesan cream in the bottom of the pre-baked quiche dough. Then place the vegetable strips in a spiral pattern. Bake for 40-45 minutes. Leave the tart in the still warm oven closed for another 10 minutes if it is still too liquid.

Serve with grated parmesan cheese on top and a green salad.

Note

You can replace the parmesan with feta and/or sprinkle the tarte with feta before serving.

Pictures

Find the steps of the recipe in pictures.

Veggie Spiral Tarte with Parmesan

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Veggie Spiral Tarte with Parmesan

What better way to sublimate your veggies than with this Veggie Spiral Tarte with Parmesan! Not only is this tarte beautiful to look at, but it is also delicious.
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 4 votes

Click on the hearts

Prep Time 15 mins
Cook Time 40 mins
Course Main course
Cuisine French
Servings 6
Calories 312 kcal

Ingredients
  

For the quiche dough

  • 230 g flour
  • 1 egg
  • 50 ml olive oil
  • 50 ml of water
  • Salt

For the parmesan cream

  • 10 cl of liquid cream
  • 40 g grated Parmesan cheese
  • 1 egg
  • Salt & pepper

For the vegetables

  • 3 carrots
  • 1 eggplant
  • 1 zucchini

Instructions
 

  • Preheat the oven to 175 ° C (conventional heat).
  • For the quiche dough, pour the flour, egg, olive oil, water and salt into a large bowl. Mix well with a kitchen machine or by hand until you get a dough. Form a ball and let it rest in the fridge while you prepare the rest.
  • Peel the carrots and cut them with a mandolin or vegetable slicer into thin strips. Cut the eggplant in half lengthwise and cut thin slices as well. Cut the zucchini into thin strips and, depending on the size, cut them in half. The vegetable strips should ideally be about the same width.
  • For the parmesan cream, pour the cream, egg and parmesan into a bowl. Mix well. Add salt and pepper.
  • Roll out the dough and form a circle. Place it in a greased or parchment-lined tarte pan. Bake for 10 minutes.
  • Then place the parmesan cream in the bottom of the pre-baked quiche dough. Then place the vegetable strips in a spiral pattern. Bake for 40-45 minutes. Leave the tart in the still warm oven closed for another 10 minutes if it is still too liquid.
  • Serve with grated parmesan cheese on top and a green salad.

Video

Notes

You can replace the parmesan with feta and/or sprinkle the tarte with feta before serving.

Nutrition

Calories: 312kcalCarbohydrates: 38gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 157mgPotassium: 430mgFiber: 5gSugar: 5gVitamin A: 5364IUVitamin C: 9mgCalcium: 113mgIron: 3mg
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2 Comments

  1. Terra Firma says:

    Do you think this will stand up without the dough crust?

    1. I am afraid, it won’t…. But you can try with adding more eggs (3 eggs) and a bit more parmesan cream in order for the vegetables to stand up. Géraldine

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