This colouful veggie spiral tart is as delicious as it looks. With the thinly sliced vegetables and the sour cream, gruyère cheese spread, this tart is yummy and absolute stunning. With this spiral tart you will be the queen of any party!
If you don’t have the time or energy to make your own pie crust, you can certainly use store-bought pie dough. In this case, you won’t have to pre-bake it so it saves some extra time too. But I encourage you to try to make your own pie dough. It tastes better, you know exactly what the ingredients are, and perhaps most importantly it contains a little love.
Although it takes some time to make this tart (make the pie crust, slice the vegetables, and wrapping all those vegetables around each other, trying to hold the end of the carrot down while starting the next courgette..), it’s not too tricky and anyone with a bit of patience can do it! Give it a try, it’s definitely worth it!
Vegetable spiral tart
Thinly sliced colourful veggies carefully wrapped around eachother to create a stunning vegetable spiral tart. With a little layer of sour cream and gruyère cheese, this tart is as yummy as it is beautiful!
- 125 g cold butter
- 250 g flour
- 1 egg
- 1 tsp salt
- 1 tsp ice water
- 125 g sour cream
- 100 g gruyère cheese
- 1 tsp minced garlic
- 2 courgette, green
- 2 courgette, yellow
- 3 big carrots
- 1 eggplant
- salt & pepper
- olive oil
- Step 1 Preheat the oven 180ºC (350ºF). Grease a 22cm loose-bottomed tart tin with a little butter, then set side.
- Step 2 Cut the butter into little cubes and mix with the flour. Add one egg, salt and water, and use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.
- Step 3 Meanwhile, make the filling. Trim the edges of the courgette, carrots, and eggplant. Slice the vegetables into long, thin slices. You can use a mandolin, vegetable peeler, or a sharp knife for this.
- Step 4 On a flour-dusted surface, roll out the chilled pie dough until 1/2cm thick. Carefully place the dough into the tart tin, and it into the sides (don’t worry if it brakes, just fix any holes with the spare pastry). With a small and sharp knife, trim the extra overhang of dough and discard. Using pie-weights or baking beans, pre-bake the crust for about 8 minutes. Instead of pre-baking: prick with a fork little holes in the bottom of the crust, preventing the crust to rise when baking.
- Step 5 Mix the sour cream with the minced garlic and some salt and pepper. Spread the sour cream along the bottom of the tart. Sprinkle with the cheese.
- Step 6 Start rolling the vegetables. Quickly dip one piece of sliced vegetable in olive oil, or use a pastry brush to brush with oil. Roll the strip into a tight circle and place in the center of the tart. Dip the next vegetable slice in olive oil and roll around the first slice. Continue wrapping the vegetable slices in circles until the tart is full. Play around with the different vegetable strips so you get a nice color mix at the end. The carrots strips will be the toughest to wrap, because they are not as flexible as the courgette or eggplant strips.
- Step 7 Brush the top of the vegetables of the tart with some olive oil and sprinkle with some salt and pepper.
- Step 8 Bake for about 45-50 minutes, or until golden brown. If the vegetables start to get too dark cover with aluminium foil and continue baking. Cool in tart pan, then slice and serve. Enjoy!