Spiral Veggie Tart
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I’ve been having so much fun lately bringing more color and creativity into my kitchen lately, and this spiral veggie tart is the perfect example. Not only is it stunning enough to be the centerpiece of any table, but it’s also packed with fiber and plant-based goodness.
The secret to its show-stopping look? Thinly sliced vegetables arranged in a spiral on a flaky pie crust. A creamy layer of tofu pesto adds richness and a sprinkle of Parmesan gives just the right amount of savory flavor.
This is one of those dishes that feels indulgent, but is actually pretty nutritious. The variety of veggies boosts fiber content (great for digestion and keeping you feeling full) and packs your plate with vitamins and antioxidants. Plus, it’s incredibly versatile: serve this spiral veggie tart at a dinner party, a casual lunch, or even as a light snack, and it’s sure to impress.
This recipe was also my favorite video to make recently! Arranging the vegetables in a spiral is surprisingly fun and almost meditative, and seeing it come together so beautifully makes the process even more rewarding. It’s one of those dishes that’s as enjoyable to make as it is to eat.
Why you’ll love this recipe
What you’ll need
Recipe tips
- Slice the veggies super thin to help them curl more easily.
- Use store-bought pesto to cut down on prep time.
- Pack the spiral tightly for a prettier pattern.
How to make this recipe
- Preheat oven to 400° F.
- If using a frozen pie crust, thaw at room temperature for 10–15 minutes. Line the crust with parchment paper and fill with pie weights (or dried beans/rice). Bake for 15 minutes.
- While the pie blind bakes, prepare the creamy tofu pesto. Combine all ingredients in a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Once the crust is finished baking, lower the oven to 350° F. Remove the parchment paper and weights and let the crust cool slightly. Spread a few spoonfuls of tofu pesto evenly over the bottom and sprinkle with Parmesan cheese.
- Thinly slice the vegetables using a mandoline or vegetable peeler.
- Pour olive oil into a small bowl and brush onto both sides of each vegetable slice. Arrange the slices in a spiral pattern in the crust, starting at the outer edge and working your way toward the center.
- Bake for 40-45 minutes, then remove from the oven and serve warm.
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Spiral Veggie Tart
Ingredients
- 1 frozen or prepared pie crust
- 1 zucchini
- 1 yellow squash
- 2 carrots
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- salt
- pepper
Creamy Tofu Pesto
- 14 oz extra-firm tofu drained and pressed
- 2 cups basil
- 1/4 cup walnuts
- 1/2 cup nutritional yeast
- 1/2 cup olive oil
- 1/2 lemon, juiced
- salt
- pepper
Instructions
- Preheat oven to 400° F.
- If using a frozen pie crust, thaw at room temperature for 10–15 minutes. Line the crust with parchment paper and fill with pie weights (or dried beans/rice). Bake for 15 minutes.
- While the pie blind bakes, prepare the creamy tofu pesto. Combine all ingredients in a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Once the crust is finished baking, lower the oven to 350° F. Remove the parchment paper and weights and let the crust cool slightly. Spread a few spoonfuls of tofu pesto evenly over the bottom and sprinkle with Parmesan cheese.
- Thinly slice the vegetables using a mandoline or vegetable peeler.
- Pour olive oil into a small bowl and brush onto both sides of each vegetable slice. Arrange the slices in a spiral pattern in the crust, starting at the outer edge and working your way toward the center.
- Bake for 40-45 minutes, then remove from the oven and serve warm.
Video
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