Vegetable spiral tart

Vegetable spiral tart

Based on 83 ratings

"Looks amazing, tastes great, you will be the king of any party!"

Difficulty

Medium 👍

Preparation

30 min

Baking

80 min

Resting

70 min

Ingredients

2Servings
zucchini (green)
zucchini (yellow)
eggplant
½
carrots
31⅔ g
all-purpose flour
18⅓ g
butter
tbsp
water (ice-cold)
16⅔ g
mozzarella (in liquid, drained)
16⅔ g
Gruyère or other hard cheese
16⅔ g
Parmesan cheese
33⅓ g
sour cream
tsp
salt
pepper
smoked paprika
nutmeg
flour for flouring
butter for greasing
olive oil
MetricImperial

Utensils

sieve, plastic wrap, large bowl, cheese grater, cutting board, knife, oven, vegetable peeler, fork, tart pan

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How-To Videos

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Nutrition per serving

Cal258
Fat17 g
Protein11 g
Carb15 g
  • Step 1/4

    Sift flour and a pinch of salt into a large bowl. Add butter in small pieces. Working quickly, combine the dough into coarse crumbs. Add cold water and form into a ball. Wrap in plastic wrap, transfer to refrigerator, and let rest for approx. 30 - 60 min.
    • sieve
    • plastic wrap
    • large bowl

    Sift flour and a pinch of salt into a large bowl. Add butter in small pieces. Working quickly, combine the dough into coarse crumbs. Add cold water and form into a ball. Wrap in plastic wrap, transfer to refrigerator, and let rest for approx. 30 - 60 min.

  • Step 2/4

    In the meantime, cut mozzarella into small cubes and grate Gruyère and Parmesan cheeses. Mix cheeses with sour cream and salt. Season to taste with pepper, smoked paprika and nutmeg. Set aside until needed.
    • cheese grater
    • cutting board
    • knife

    In the meantime, cut mozzarella into small cubes and grate Gruyère and Parmesan cheeses. Mix cheeses with sour cream and salt. Season to taste with pepper, smoked paprika and nutmeg. Set aside until needed.

  • Step 3/4

    Preheat oven to 180°C/350°F. Peel long thin strips from zucchini, eggplant and carrots.  Try to make all the same width if possible, halving some lengthwise if needed. Season each slice with salt and pepper.
    • oven
    • vegetable peeler

    Preheat oven to 180°C/350°F. Peel long thin strips from zucchini, eggplant and carrots. Try to make all the same width if possible, halving some lengthwise if needed. Season each slice with salt and pepper.

  • Step 4/4

    Flour work surface. Remove dough from refrigerator and roll out thinly. Grease tart pan and place dough into it. Trim edges if needed. Using a fork, poke holes into bottom, return to refrigerator, and let rest for approx. 10 min.
    • fork
    • tart pan

    Flour work surface. Remove dough from refrigerator and roll out thinly. Grease tart pan and place dough into it. Trim edges if needed. Using a fork, poke holes into bottom, return to refrigerator, and let rest for approx. 10 min.

  • Enjoy your meal!

    Vegetable spiral tart

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