Spiral Veggie Tart
This spiral veggie tart is as gorgeous as it is good for you, featuring layers of colorful vegetables 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
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.