Spiral Vegetable Tarte

4.9 of 7 votes
Prep time: 15 minutes
Cook time: 40 minutes
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A beautiful spiral vegetable tart recipe to impress your guests! Don’t worry, it’s much easier to do than it looks, and I’ll show you the technique in photos and video.

Vegetable Spiral Tart

A viral recipe!

In 2021, my recipe for Spiral Vegetable Tart went viral on TikTok, racking up over 1.3 million views.

However, I received a few comments that the recipe lacked flavor. In response to this feedback, I’ve reworked the recipe to make it tastier and more intense in flavor.

Spiral Vegetable Tart
Spiral Vegetable Tart (2021)
Vegetable Spiral Tart
Spiral Vegetable Tart (2024)

My first version of the spiral tart left the vegetables rather neutral, which made it bland. To remedy this, I decided to brush the vegetables with olive oil and herbes de Provence, and add Espelette pepper which is a French mild chili pepper and garlic to the egg mixture.


  • Shortcrust pastry: The basis of this tart. If you have the time, I recommend making your own shortcrust pastry.
  • Vegetables: I chose a green zucchini, a yellow zucchini, an eggplant and carrots. Make sure they’re about the same size.
  • Eggs: I use fewer eggs than for a classic quiche, just two medium eggs.
  • Cream: Heavy cream, or milk for a lighter version.
  • Parmesan: To add flavor to the egg mixture.
  • Herbs and spices: I use Herbes de Provence for the vegetables and a mix of Piment d’Espelette and garlic for the egg mixture. Herbes de Provence is a blend of dried herbs like thyme, rosemary, and oregano. Piment d’Espelette, a mild chili pepper from the South of France, can be substituted with Cayenne pepper.
  • Olive oil: To season vegetables and give them flavor.
Ingredients to make a Vegetable Spiral Tart
Sliced vegetables for a Vegetable Spiral Tart


In a nutshell, here’s how to make a spiral vegetable tart.

  1. Prepare the shortcrust pastry if necessary. Find my detailed recipe here.
  2. Blind bake the dough for 10-15 minutes.
  3. Cut vegetables into long thin strips. You can use a vegetable peeler or slicer.
  4. Whisk together eggs, cream, chopped garlic, Espelette pepper, salt and pepper.
  5. Pour the egg mixture over the dough.
  6. Arrange the vegetable strips in a circle, starting from the outside and alternating colors.
  7. Brush vegetables with a mixture of olive oil and herbes de Provence.
  8. Bake for 35-40 minutes at 350°F (180°C).

Find the detailed recipe in the recipe card.

Vegetable Spiral Tart

Variation ideas

Here are some ideas for variations on this recipe for vegetable spiral tart:

  • Cust: Replace shortcrust pastry with puff pastry.
  • Vegetables: In my experience, the easiest vegetables to work with are zucchinis. So for an easier version, use only green and yellow zucchinis.
  • Tapenade: Replace the egg-based preparation with tapenade.
  • Onion compote: Add an onion compote under the vegetables.

FAQ : Spiral Vegetable Tart

How long can I keep the vegetable spiral tart?

Vegetable spiral pie keeps well in the refrigerator for about 3-4 days. Be sure to cover tightly to preserve freshness.

Can I freeze the vegetable spiral tart?

Yes, no problem! I suggest you cut it into slices and place them in a freezer bag or an airtight box suitable for freezing. It keeps for up to 3 months in the freezer.
To reheat, thaw in the fridge overnight, then reheat in the oven at 350°F (180°C) for about 10-15 minutes, or until heated through.

Tips for cutting vegetables into thin strips?

You can use a vegetable peeler, a spiralizer, a sharp knife or even a mandolin to obtain nice slices of vegetables. Personally, I use this Triangle vegetable slicer.

More vegetable tart recipes

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Print Recipe

Spiral Vegetable Tart

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4.9 of 7 votes
A beautiful spiral vegetable tart recipe to impress your guests! Don’t worry, it’s much easier to do than it looks, and I’ll show you the technique in photos and video.
Prep Time 15 minutes
Cook Time 40 minutes
Course Main course
Cuisine French
Servings 6
Calories 312 kcal


  • 1 tart tin, 11-12 inches or 28-32 cm


  • 1 3/4 cups flour 250 g
  • 1/2 cup butter 125 g
  • 1/4 cup cold water or 1 egg + 2 tablespoons water 60 ml
  • 1 1/4 teaspoons salt 7 g

Egg mixture:

  • 1/2 cup heavy cream 125 ml
  • 1/2 cup Parmesan cheese , grated 50 g
  • 2 eggs
  • Salt
  • Pepper
  • 1 pinch of Espelette pepper or cayenne pepper


  • 3 carrots
  • 1 eggplant
  • 2 zucchinis one green and one yellow
  • 2 tablespoons olive oil 30 ml
  • 2 tablespoons Herbes de Provence 6 g
  • Salt
  • Pepper
  • 1 pinch of Espelette pepper or cayenne pepper


  • Mix the flour, butter, egg, water, and salt in a food processor until you get a homogeneous dough. Form a ball with the dough, wrap it in plastic wrap, and refrigerate for 30 minutes.
  • Slice the eggplant, zucchini, and carrots into thin, similar-sized slices. If needed, halve the zucchini and eggplant slices lengthwise.
  • In a bowl, whisk together the cream, eggs, Parmesan cheese, Espelette or cayenne pepper, salt, and pepper. In a small container, mix the olive oil, Herbes de Provence, a pinch of salt, pepper, and Espelette or cayenne pepper.
  • Once the dough has rested, roll it out using a rolling pin on a floured surface. Form a circle about 5 cm larger in diameter than your pie dish and place it in your greased and/or parchment-lined pie dish. Pre-bake it for 15 minutes at 180°C (350°F).
  • Pour the Parmesan cream mixture over the pre-baked dough. Arrange the vegetable slices in a spiral pattern, starting from the outer edge of the dough. Drizzle the olive oil mixture over the vegetables and brush them with a pastry brush.
  • Bake for 35-40 minutes at 180°C (350°F).
  • Serve with a side of green salad.



You can use a vegetable peeler, a sharp knife or even a mandolin to obtain nice slices of vegetable.


Calories: 312kcalCarbohydrates: 38gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 157mgPotassium: 430mgFiber: 5gSugar: 5gVitamin A: 5364IUVitamin C: 9mgCalcium: 113mgIron: 3mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

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    1. Hi Apiskha,
      I would recommend then to pre-bake the tart meaning you bake it and remove it 10 minutes before the tart should be done.Then, you just have to put the tart back in the oven at 160 °C (320°F) for 10 minutes or more until it is nicely warm.

      You have to pre-bake it because, the eggs must be at least cooked if you want to eat it the next day (raw eggs cannot remain uncooked too long).


    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