Spiral Vegetable Tart

Posted on March 8, 2020
Spiral Vegetable Tart

Skill Level: Hard

Time: 40 min prep, 50 min bake

Servings: 8


  • 1 Sweet Ali’s Pie Crust
  • 3.5 oz mozzarella
  • 3.5 oz gruyère cheese
  • 3.5 oz. parmesan
  • 7 oz. sour cream
  • 1 tsp. each salt,
  • pepper, nutmeg, smoked paprika (adjust to taste)
  • 3-4 medium zucchini (green and yellow)
  • 1 medium eggplant
  • 2-3 large carrots
  • salt and pepper
  • olive oil
  • Crème Fraiche or Sour Cream, for serving


  1. Preheat oven to 350 degrees & blind bake pie crust for 15-20 minutes. (OPTION: transfer pie crust to a 9in tart pan)
  2. Grate mozzarella & gruyere into a large mixing bowl.
  3. Add parmesan, sour cream and seasonings and mix well and set aside.
  4. Using a mandolin or vegetable slicer, cut vegetables into thin strips.
  5. Trim strips to be similar widths.
  6. Lay flat on baking tray and season with salt & pepper.
  7. Fill the cheese-mix into the pre-baked crust and spread evenly.
  8. On a flat surface, roll the vegetables.  Start with one strip of zucchini in a tight circle and then wrap carrot or eggplant strips around.
  9. Place in the center of the pie crust, set into cheese mixture.
  10. Continue rolling alternate types of vegetables until your circle of rolled vegetables fills the pie.
  11. Season with salt and pepper and brush with some olive oil.
  12. Bake for 40-50 minutes. If the vegetables start to get too dark, cover with some aluminum foil and continue baking.
  13. Serve warm with crème fraiche or sour cream.

Adapted from: https://baketotheroots.de/vegetable-spiral-tart/#ixzz64KN2bw3N

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