Why You’ll Love This Recipe
I love how this tart manages to be both elegant and approachable. The flaky puff pastry holds a rich cheese filling, while the spiral of vegetables creates a stunning presentation that always gets compliments. I also enjoy how versatile it is—I can use any vegetables I have on hand, making it perfect for seasonal cooking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
– 1 sheet of puff pastry (thawed)
– 2 cups of assorted vegetables (e.g., zucchini, carrots, bell peppers, and eggplant)
– 1 cup ricotta cheese
– 1 cup grated Parmesan cheese
– 2 eggs
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1 clove garlic (minced)
– Salt and pepper to taste
– Olive oil for drizzling
– Fresh herbs for garnish (optional)
Directions
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I preheat the oven to 400°F (200°C).
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I rinse and slice the vegetables into thin, even strips, using a mandolin slicer when I want perfect uniform slices.
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I mix ricotta, Parmesan, eggs, garlic, oregano, basil, salt, and pepper in a bowl until smooth.
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On a lightly floured surface, I roll out the puff pastry to fit my tart pan, pressing it into place and trimming the edges.
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I spread the cheese mixture evenly over the pastry.
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I arrange the vegetable strips in a spiral pattern, starting from the outside edge and working inward, alternating colors for a vibrant look.
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I drizzle the vegetables lightly with olive oil.
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I bake the tart for 40–45 minutes, until the pastry is golden brown and the vegetables are tender.
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I let the tart cool for about 10–15 minutes before serving.
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I garnish with fresh herbs if I want extra flavor and color.
Servings and Timing
This tart serves about 6 people and takes around 1 hour and 15 minutes in total, including 30 minutes of prep time and 40–45 minutes of baking.
Variations
I sometimes swap the ricotta for goat cheese to add tanginess, or I use feta for a saltier bite. For a Mediterranean twist, I like to add olives and sun-dried tomatoes to the filling. When I want something lighter, I reduce the cheese and add more fresh herbs like thyme or parsley.
Storage/Reheating
I store leftovers in the refrigerator in an airtight container for up to 3 days. To reheat, I place slices in a 350°F (175°C) oven for about 10 minutes to keep the crust crisp. I avoid microwaving because it softens the pastry.
FAQs
Can I make this tart ahead of time?
Yes, I often prepare and bake it earlier, then reheat in the oven before serving.
Do I need a mandolin slicer?
No, but I find it helps create uniform vegetable strips for an even spiral.
Can I use frozen vegetables?
I prefer fresh vegetables for the best texture, but thawed frozen vegetables can work if well-drained.
What size tart pan should I use?
A standard 9-inch tart pan works perfectly for this recipe.
Can I use store-bought pie crust instead of puff pastry?
Yes, though the texture will be different—more crumbly than flaky.
How do I keep the vegetables from burning?
I drizzle them with olive oil and check during the last 10 minutes of baking, covering with foil if needed.
Can I make this gluten-free?
Yes, I use a gluten-free puff pastry for the crust.
What vegetables work best?
I like zucchini, carrots, eggplant, and bell peppers, but any colorful mix works beautifully.
Can I serve this tart cold?
Yes, I sometimes enjoy it at room temperature as part of a picnic or buffet spread.
Can I freeze the tart?
I don’t recommend freezing since the vegetables release water when thawed, making the crust soggy.
Conclusion
This spiral vegetable tart is one of my favorite ways to turn simple ingredients into an eye-catching, flavorful dish. I love how the flaky pastry, creamy filling, and tender vegetables all come together in such a stunning presentation. It’s perfect for impressing guests or enjoying a vibrant, wholesome meal at home.
Spiral Vegetable Tart: An Incredible Ultimate Recipe for 5-Star Meals
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hr 15 mins
- Yield: 6 servings
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A stunning spiral vegetable tart made with a flaky puff pastry crust, creamy ricotta-Parmesan filling, and colorful layers of thinly sliced vegetables. Elegant, versatile, and perfect for entertaining or a 5-star meal at home.
Ingredients
1 sheet puff pastry (thawed)
2 cups assorted vegetables (zucchini, carrots, bell peppers, eggplant)
1 cup ricotta cheese
1 cup grated Parmesan cheese
2 eggs
1 tsp dried oregano
1 tsp dried basil
1 clove garlic, minced
Salt and pepper, to taste
Olive oil, for drizzling
Fresh herbs for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Rinse and slice vegetables into thin, even strips (a mandolin slicer helps).
- In a bowl, mix ricotta, Parmesan, eggs, garlic, oregano, basil, salt, and pepper until smooth.
- On a lightly floured surface, roll out puff pastry to fit a 9-inch tart pan. Press in and trim edges.
- Spread cheese mixture evenly over the pastry base.
- Arrange vegetable strips in a spiral pattern, starting from the outside and working inward, alternating colors.
- Drizzle vegetables lightly with olive oil.
- Bake for 40–45 minutes, until pastry is golden and vegetables are tender.
- Let cool 10–15 minutes before serving.
- Garnish with fresh herbs if desired.
Notes
Use a mandolin for uniform vegetable slices, though a sharp knife works too.
Swap ricotta with goat cheese or feta for different flavors.
Add olives or sun-dried tomatoes for a Mediterranean twist.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in oven at 350°F (175°C) for 10 minutes to keep crust crisp. Avoid microwaving.
Not recommended for freezing as vegetables release water when thawed.
Nutrition
- Serving Size: 1 slice (1/6 tart)
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 85mg
