Spiral Vegetable Tarte
If, like me, you’re a visual person, you’ll love this gorgeous spiral vegetable tart recipe that’s not only a work of art, but also a crowd pleaser! Don’t worry, it’s much easier to make than it looks, and I’ll show you the technique in photos and video.
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.
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.
Ingredients
- 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. You can also try with different veggies such as sweet potatoes, yellow or purple carrots, yellow squash
- Eggs: I use fewer eggs than for a classic quiche, just two medium eggs.
- Cream: I like to use heavy cream. You can use milk for a lighter version. Crème fraîche or sour cream are good alternatives too.
- Parmesan cheese: 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.
You will find the exact quantities in the recipe card.
Preparation
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In a nutshell, here’s how to make a spiral vegetable tart.
- Prepare the shortcrust pastry if necessary. Find my detailed recipe here.
- Blind bake the dough for 10-15 minutes in a preheated oven.
- Cut vegetables into long thin strips. You can use a vegetable peeler or slicer.
- Whisk together eggs, cream, chopped garlic, Espelette pepper, salt and pepper.
- Pour the egg mixture over the dough.
- Arrange the vegetable strips in a circle, starting from the outside and alternating colors.
- Brush vegetables with a mixture of olive oil and herbes de Provence.
- Bake for 35-40 minutes at 350°F (180°C).
Find the detailed recipe in the recipe card.
Variation ideas
Here are some ideas for variations on this recipe for vegetable spiral tart:
- Crust: Replace shortcrust pastry with puff pastry.
- Vegetables: In my experience, the easiest vegetables to make a spiral veggie tart with are zucchinis as they are naturally flexibel. So for an easier version, use only green and yellow zucchinis.
- Tapenade: Replace the egg-based preparation with tapenade.
- Caramelised onion: Add an onion compote under the vegetables.
FAQ : Spiral Vegetable Tart
This vegetable spiral tart keeps well in the refrigerator for about 3-4 days. Be sure to cover tightly to preserve freshness.
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.
You can use a vegetable peeler, a mandolin slicer, or a sharp knife to obtain nice veggie slices. Personally, I use this Triangle vegetable slicer.
More vegetable tart recipes
- Tarte Tatin with Summer Vegetables
- Filo Tart with Summer Vegetables
- Tarte Tatin with caramelized carrots
- French Galette with Tomatoes
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Spiral Vegetable Tart
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Equipment
- 1 tart tin, 11-12 inches or 28-32 cm
Ingredients
- 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
Vegetables:
- 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
Instructions
- 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.
