Spiral Veggie Tart
This Spiral Veggie Tart is a colorful vegetable tart that’s surprisingly easy to make and perfect for brunch, a fun side dish, or an eye-catching appetizer. With tender roasted veggies, flaky pie crust, and creamy tofu pesto, this vegetarian tart recipe is as delicious as it is pretty!
I’ve been having so much fun 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 the table, but it’s also filled 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 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.
I hope you love this Spiral Veggie Tart as much as I do. Give it a try and let me know what you think!
Why you’ll love this Spiral Veggie Tart
Spiral Veggie Tart ingredients
How to serve this Spiral Veggie Tart
Substitutions & variations
Quick recipe tips
- Slice the vegetables as thinly and evenly as possible so they’re flexible enough to curl into the spiral and cook at the same rate.
- If your vegetable slices feel stiff or are breaking when you try to arrange them, slice them a little thinner or use a vegetable peeler instead of a knife.
- Pat the veggies dry with a paper towel before brushing them with oil to prevent extra moisture from making the crust soggy.
- Don’t worry about making the spiral perfectly uniform! The natural variations in the vegetables are what give the tart its charming, rustic vibe.
- Keep the vegetable slices fairly snug as you arrange them — they’ll shrink slightly as they roast.
- Let the tart cool for 5-10 minutes before slicing so the pesto and vegetables have a chance to settle and the slices hold together better.
Step-by-step instructions
- Preheat: Heat oven to 400°F.
- Blind bake: If using a frozen crust, thaw for 10-15 minutes. Line with parchment, add pie weights, and bake for 15 minutes.
- Make the pesto: Prepare ½ batch of the Creamy Vegan Tofu Pesto according to the recipe instructions.
- Add the filling: Lower oven to 350°F. Remove the weights and parchment and let the crust cool slightly. Spread about ½ cup pesto over the crust and sprinkle with parmesan.
- Slice the vegetables: Thinly slice the zucchini, yellow squash, and carrots lengthwise using a mandoline or vegetable peeler.
- Add the vegetables: Lightly brush both sides of the slices with olive oil, then arrange them in a spiral, starting at the outer edge and working toward the center.
- Bake: Bake for 40-45 minutes, or until the vegetables are tender and the crust is golden. Serve warm.
Make ahead & storage
This Spiral Veggie Tart is best enjoyed fresh, but you can prep the pesto and veggies ahead of time to make assembly easier. Here are some simple make-ahead and storage tips to help you get the most out of this recipe.
Meal prep
- Make the pesto: Prepare the tofu pesto up to 4 days in advance and store it in an airtight container in the fridge.
- Prep the vegetables: Slice the zucchini, yellow squash, and carrots up to 1 day ahead and keep them refrigerated in a sealed or airtight container.
- Assemble ahead: You can assemble the tart a few hours before baking and keep it covered in the refrigerator until you’re ready to bake.
Storing leftovers
- Fridge: Store leftover tart in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat individual slices in a 350°F oven or toaster oven until warmed through to help crisp up the crust again. Microwaving is fine in a pinch, but it can make the slices soggy.
Freezing
- Skip the freezer: This tart doesn’t freeze well because the vegetables can become watery and the crust may lose its texture after thawing.
FAQ
Stay in the loop!
Healthy eating tips & recipes delivered directly to your inbox
More fun recipes to try
Spiral Veggie Tart
Ingredients
- 1 frozen or prepared pie crust
- 1 medium zucchini
- 1 medium yellow squash
- 2 medium carrots
- ¼ cup olive oil
- ¼ cup parmesan cheese
- ½ batch Creamy Vegan Tofu Pesto
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 crust blind bakes, prepare ½ batch of the Creamy Tofu Vegan Pesto according to the recipe instructions.
- 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 about ½ cup of tofu pesto evenly over the bottom and sprinkle with parmesan cheese.
- Thinly slice the vegetables lengthwise using a mandoline or vegetable peeler.
- Pour olive oil into a small bowl and lightly 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.
