Veggie Spiral Tarte with Parmesan
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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!
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.
More quiche and savory tart recipes!
- Quiche with Green Asparagus and Fresh Goat Cheese
- Filo Tart with Summer Vegetables
- Endive and Brie Tarte Tatin
Recipe for Veggie Spiral Tarte with Parmesan
For 6 portions, you need the following ingredients.
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.
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Veggie Spiral Tarte with Parmesan
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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.
Can this be made in advanced and baked the day of?
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).
Géraldine
Do you think this will stand up without the dough crust?
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