Vegetable Spiral Tart

Vegetable Spiral Tart… When I first saw it I thought “Wow! One day I must do it ”
Well … Now it’s your turn …

Imagine a greatful tart, and colorful vegetables dancing with cheese. It’s a visual feast.

What should be the vegetable selection for tart?

Of course, the choice of vegetables according to your taste … But the more colors you place in your service will look so beautiful.
My advice is to take vegetables that aren’t too big, so it’s easier to cut the slices with the vegetable slicer. Even the vegetables will be easy to roll… Only the carrot you use can be a bit harder – If you can boil in saltwater for only a few minutes, they will cooperate with you.

How to make tart?

Sieve 190 g flour into a large bowl. Add a pinch of salt and 110 g cold butter in small pieces. Mix the butter flour with the food processor or by hand until it becomes sandy. Add 1 tablespoon of ice water and knead the dough. Be as quick as you can, so the dough will warm. Wrap in a stretch film and allow to stand in the refrigerator for at least 30-ideally 60 minutes. (You can even do it the day before.)
Preheat the oven to 180 ° C. Lubricate a 22 cm tart mold with butter. On a floury surface, open the dough slightly larger than the quiche. Carefully place the dough into the cup and press the dough into the base and sideways. Put it in the refrigerator for another 10 minutes to cool.
Remove the dough from the refrigerator, cool the baking paper and fill with tart beans and cook for about 15-20 minutes. The edges should be slightly gold. Remove from oven and set aside.


100 g mozzarella
100 g gruyère cheese
100 g parmesan
200 g sour cream
1 tsp. salt
pepper, nutmeg, smoked paprika
3-4 medium zucchini (green and yellow)
1 medium eggplant
2-3 large carrots
salt and pepper
olive oil


  • For the filling cut the mozzarella into very small pieces. Grate the other cheeses and mix all with the sour cream. Add the salt and other seasoning and stir in. You have to taste – add chili powder or other herbs if you want it spicier. Set aside.
  • Wash the vegetables and cut into thin strips with a vegetable slicer or a sharp knife (I would recommend the slicer). The strips should have about the same height – so you might have to half them or cut parts off. You will need a lot of those strips, so keep slicing. When done, place flat on a plate and season with salt and pepper.
  • Preheat the oven to 375˚F (190°C). Fill the cheese-mix into the pre-baked crust and spread evenly. On a chopping board or a large cake lifter start rolling the vegetables, by starting with one strip of carrot for example in a tight circle and then wrap zucchini or eggplant strips around. 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 zucchini or eggplant strips.
  • Continue wrappin’n’rollin until your circle of rolled vegetables is roughly 10 inches in diameter. Carefully let the vegetables slide down the chopping board or cake lifter onto the cheese filling of the tart (a helping hand might be good here). Season with salt and pepper and brush with some olive oil. Bake for 40-50 minutes. If the vegetables start to get too dark, cover with some aluminum foil and continue baking. Serve warm with sour cream dip for example.