Vegetable spiral tart

Vegetable spiral tart

45 ratings

Marc, graphic designer and blogger


„Looks amazing, tastes great, you will be the king of any party! Find Marc at www.baketotheroots.de“

Difficulty

Medium 👍
30
min.
Preparation
80
min.
Baking
70
min.
Resting

Ingredients

Servings:-12+
2
zucchini (green)
2
zucchini (yellow)
1
eggplant
3
carrots
190 g
all-purpose flour
110 g
butter
2 tbsp
water (ice-cold)
100 g
mozzarella (in liquid, drained)
100 g
Gruyère or other hard cheese
100 g
Parmesan cheese
200 g
sour cream
1 tsp
salt
pepper
smoked paprika
nutmeg
flour for flouring
butter for greasing
olive oil
Metric
Imperial
  • 2  zucchini (green)
  • 2  zucchini (yellow)
  • 1  eggplant
  • 3  carrots
  • 190 g all-purpose flour
  • 110 g butter
  • 2 tbsp water (ice-cold)
  • 100 g mozzarella (in liquid, drained)
  • 100 g Gruyère or other hard cheese
  • 100 g Parmesan cheese
  • 200 g sour cream
  • 1 tsp salt
  • pepper
  • smoked paprika
  • nutmeg
  • flour for flouring
  • butter for greasing
  • olive oil

Utensils

  • fork
  • cheese grater
  • pastry brush
  • oven
  • vegetable peeler
  • sieve
  • tart pan (ø 26 cm/10 inch)
  • plastic wrap
  • large bowl
  • pie weights or dried beans
  • parchment paper
  • flat plate or cake lifter
  • cutting board
  • knife
  • rolling pin

Enjoy with

Sauvignon Blanc
The fresh aromas and acidity of a relatively young, dry Sauvignon Blanc make a perfect pairing. Such wines are often redolent of cut grass or green vegetables and go wonderfully with the roasted vegetables in the tart.

Nutrition per serving

Cal
258
Protein
11g
Fat
17g
Carb
15g

Step 1/8

Sift flour and a pinch of salt into a large bowl. Add butter in small pieces. Working quickly, combine the dough into coarse crumbs. Add cold water and form into a ball. Wrap in plastic wrap, transfer to refrigerator, and let rest for approx. 30 - 60 min.
  • 190 all-purpose flour
  • 110 butter
  • 2 tbsp water
  • salt
  • sieve
  • plastic wrap
  • large bowl

Sift flour and a pinch of salt into a large bowl. Add butter in small pieces. Working quickly, combine the dough into coarse crumbs. Add cold water and form into a ball. Wrap in plastic wrap, transfer to refrigerator, and let rest for approx. 30 - 60 min.

Step 2/8

In the meantime, cut mozzarella into small cubes and grate Gruyère and Parmesan cheeses. Mix cheeses with sour cream and salt. Season to taste with pepper, smoked paprika and nutmeg. Set aside until needed.
  • 100 mozzarella
  • 100 Gruyère cheese
  • 100 Parmesan cheese
  • 200 sour cream
  • 1 tsp salt
  • pepper
  • smoked paprika
  • nutmeg
  • cheese grater
  • cutting board
  • knife

In the meantime, cut mozzarella into small cubes and grate Gruyère and Parmesan cheeses. Mix cheeses with sour cream and salt. Season to taste with pepper, smoked paprika and nutmeg. Set aside until needed.

Step 3/8

Preheat oven to 180°C/350°F. Peel long thin strips from zucchini, eggplant and carrots.  Try to make all the same width if possible, halving some lengthwise if needed. Season each slice with salt and pepper.
  • 2 zucchini (green)
  • 2 zucchini (yellow)
  • 1 eggplant
  • 3 carrots
  • salt
  • pepper
  • oven
  • vegetable peeler

Preheat oven to 180°C/350°F. Peel long thin strips from zucchini, eggplant and carrots. Try to make all the same width if possible, halving some lengthwise if needed. Season each slice with salt and pepper.

Step 4/8

Flour work surface. Remove dough from refrigerator and roll out thinly. Grease tart pan and place dough into it. Trim edges if needed. Using a fork, poke holes into bottom, return to refrigerator, and let rest for approx. 10 min.
  • flour for flouring
  • butter for greasing
  • fork
  • tart pan
  • rolling pin

Flour work surface. Remove dough from refrigerator and roll out thinly. Grease tart pan and place dough into it. Trim edges if needed. Using a fork, poke holes into bottom, return to refrigerator, and let rest for approx. 10 min.

Step 5/8

Carefully place parchment paper on the dough and fill with pie weights or dried beans. Blind bake in the preheated oven at 180°C/350°F for approx. 15 – 20 min. until edges are golden.
  • oven
  • pie weights or dried beans
  • parchment paper

Carefully place parchment paper on the dough and fill with pie weights or dried beans. Blind bake in the preheated oven at 180°C/350°F for approx. 15 – 20 min. until edges are golden.

Step 6/8

Meanwhile, arrange vegetable slices in a spiral, alternating the colors. Continue until the spiral is almost as large as the tart pan.
  • flat plate or cake lifter

Meanwhile, arrange vegetable slices in a spiral, alternating the colors. Continue until the spiral is almost as large as the tart pan.

Step 7/8

Increase oven temperature to 190°C/375°F. Remove parchment paper and pie weights from tart pan. Pour cheese filling into tart. Carefully transfer vegetable spiral into the pan, tucking any loose ends in. Brush top of tart with olive oil and bake for approx. 40 – 50 min.
  • olive oil
  • pastry brush
  • oven

Increase oven temperature to 190°C/375°F. Remove parchment paper and pie weights from tart pan. Pour cheese filling into tart. Carefully transfer vegetable spiral into the pan, tucking any loose ends in. Brush top of tart with olive oil and bake for approx. 40 – 50 min.

Step 8/8

Serve the tart warm.

Serve the tart warm.