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Vegetable spiral tart

Vegetable spiral tart

Based on 85 ratings
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"Want a shortcut with more flavors? Try our VEGGIE WUNDER seasoning in this recipe! A tart that looks amazing, and tastes great, you will be the king of any party!"
Difficulty
Medium 👍
Preparation
30 min
Baking
80 min
Resting
70 min

Ingredients

2Servings
zucchini
yellow zucchini
eggplant
½
carrots
31⅔ g
flour
18⅓ g
butter
tbsp
water (cold)
16⅔ g
mozzarella cheese
16⅔ g
Gruyère cheese
16⅔ g
Parmesan cheese
33⅓ g
sour cream
tsp
salt
pepper
smoked paprika powder
nutmeg
flour (for dusting)
butter (for greasing)
olive oil
tsp
Kitchen Stories Veggie Wunder seasoning (optional)
MetricImperial

Utensils

plastic wrap, sieve, large bowl, cutting board, knife, box grater, peeler, oven, Veggie Wunder seasoning, rolling pin, tart pan, parchment paper, pie weights, pastry brush

How-To Videos

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how-to-prepare-a-pie-dish

How to prepare a pie dish

pie-crust-a-basic-recipe

Pie crust - a basic recipe

Nutrition per serving

Cal258
Fat17 g
Protein11 g
Carb15 g
  • Step 1/ 7

    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.
    • 31⅔ g flour
    • tsp salt
    • 18⅓ g butter
    • tbsp water (cold)
    • plastic wrap
    • sieve
    • 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/ 7

    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.
    • 16⅔ g mozzarella cheese
    • 16⅔ g Gruyère cheese
    • 16⅔ g Parmesan cheese
    • 33⅓ g sour cream
    • pepper
    • smoked paprika powder
    • nutmeg
    • cutting board
    • knife
    • box grater

    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/ 7

    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 our VEGGIE WUNDER seasoning (if using), salt and pepper.
    • zucchini
    • yellow zucchini
    • eggplant
    • ½ carrots
    • tsp Kitchen Stories Veggie Wunder seasoning (optional)
    • peeler
    • oven
    • Veggie Wunder seasoning

    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 our VEGGIE WUNDER seasoning (if using), salt and pepper.

  • Step 4/ 7

    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.
    • flour (for dusting)
    • butter (for greasing)
    • rolling pin
    • 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.

  • Step 5/ 7

    Carefully place parchment paper on the dough and fill with pie weights or dried beans. Blind bake in the preheated oven at 180°C/350°F for approx. 15 – 20 min. until edges are golden.
    • parchment paper
    • pie weights

    Carefully place parchment paper on the dough and fill with pie weights or dried beans. Blind bake in the preheated oven at 180°C/350°F for approx. 15 – 20 min. until edges are golden.

  • Step 6/ 7

    Meanwhile, arrange vegetable slices in a spiral, alternating the colors. Continue until the spiral is almost as large as the tart pan.

    Meanwhile, arrange vegetable slices in a spiral, alternating the colors. Continue until the spiral is almost as large as the tart pan.

  • Step 7/ 7

    Increase oven temperature to 190°C/375°F. Remove parchment paper and pie weights from tart pan. Pour cheese filling into tart. Carefully transfer vegetable spiral into the pan, tucking any loose ends in. Brush top of tart with olive oil and bake for approx. 40 – 50 min. Serve warm.
    • olive oil
    • pastry brush

    Increase oven temperature to 190°C/375°F. Remove parchment paper and pie weights from tart pan. Pour cheese filling into tart. Carefully transfer vegetable spiral into the pan, tucking any loose ends in. Brush top of tart with olive oil and bake for approx. 40 – 50 min. Serve warm.

  • Enjoy your meal!

    Vegetable spiral tart

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