Spiral Veggie Tart
This Spiral Veggie Tart is as gorgeous as it is delicious, featuring layers of colorful veggies arranged over a creamy tofu pesto base. Light, flavorful, and fun to make, it’s the perfect dish to brighten up any table!
Servings 8 servings
Calories 220kcal
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.
Video
Notes
This recipe uses about ½ cup of the tofu pesto. Store any leftover pesto in the refrigerator for up to 4 days and enjoy as a spread, dip, or sauce for pasta, grains, or roasted veggies.
Nutrition
Calories: 220kcal | Carbohydrates: 16g | Protein: 4g | Fat: 17g | Fiber: 2g