Why You’ll Love This Recipe

This Spiral Vegetable Tart is not only a feast for the eyes but also a delight for the taste buds. Here’s why you’ll love it:

Visually Stunning: The spiral arrangement of colorful vegetables creates a beautiful presentation that will wow your guests.
Fresh and Flavorful: The mix of fresh vegetables like zucchini, squash, and bell pepper, paired with the richness of eggs and cheese, delivers a perfect balance of flavors.
Perfectly Creamy: The egg and heavy cream mixture adds a luxurious, smooth texture that makes this tart even more indulgent.
Flexible: You can swap the vegetables based on your preferences or what’s in season. It’s also great for using up leftover veggies in the fridge.

Ingredients

For this delicious Spiral Vegetable Tart, you will need the following ingredients:

1 store-bought pie crust or homemade pastry
1 medium zucchini
1 medium yellow squash
1 large carrot
1 red bell pepper
1 cup cherry tomatoes
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
4 large eggs
1 cup heavy cream
1 cup shredded cheese (such as mozzarella or cheddar)
Fresh herbs for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a tart pan with the pie crust, pressing it firmly against the bottom and sides. Trim any excess dough hanging over the edges.

2. Prepare the Vegetables:

Wash and thinly slice the zucchini, yellow squash, carrot, and red bell pepper. Cut the cherry tomatoes in half.

3. Sauté the Vegetables:

In a skillet, heat the olive oil over medium heat. Add the sliced vegetables, dried thyme, salt, and pepper. Cook for about 5-7 minutes until the vegetables are slightly tender but still crisp. Remove from heat and set aside.

4. Whisk the Eggs and Cream:

In a large bowl, whisk together the eggs and heavy cream until fully combined. Stir in the shredded cheese to create a creamy filling.

5. Assemble the Tart:

Layer the sautéed vegetables in a spiral pattern in the tart pan, starting from the outside and working your way inward. Continue layering until the crust is filled with vegetables.

6. Pour the Egg Mixture:

Carefully pour the egg and cheese mixture over the layered vegetables until the tart is just covered.

7. Bake:

Place the tart in the preheated oven and bake for 35-40 minutes, or until the egg is set and the top is golden brown.

8. Cool:

Once baked, remove the tart from the oven and allow it to cool for about 10 minutes before removing it from the pan.

9. Garnish:

For an added touch, garnish the tart with fresh herbs like parsley, thyme, or basil to enhance both its appearance and flavor.

Servings and Timing

Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Calories: Approximately 320 kcal per serving

Variations

Vegetable Substitutes: Feel free to swap out the vegetables for others like mushrooms, spinach, or sweet potatoes.
Crustless Version: To make this tart gluten-free or lighter, you can omit the crust and bake the vegetable and egg mixture directly in a greased tart pan.
Add Protein: You can add cooked chicken, or sausage to make this tart heartier if desired.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the tart in a 350°F (175°C) oven for 10-15 minutes or until warmed through. You can also enjoy it cold for a refreshing option.

FAQs

1. Can I use a different type of cheese?

Yes! You can use any cheese you like, such as goat cheese, feta, or Gruyère. Just make sure to use a cheese that melts well for the creamy texture.

2. Can I make the crust homemade?

Absolutely! Feel free to use your favorite homemade pie crust recipe or a gluten-free crust if needed. Store-bought crust works great for a quick version.

3. Can I prepare this tart in advance?

Yes! You can prepare the tart up to the point of baking and store it in the refrigerator until you’re ready to bake it. Just make sure to bake it fresh when you’re ready to serve.

4. Can I add more spices to the filling?

Of course! You can add spices like nutmeg, paprika, or even a pinch of cayenne pepper for some heat. Customize it to your taste.

5. Is it necessary to sauté the vegetables?

Sautéing the vegetables helps release some of their moisture, preventing the tart from becoming soggy. However, you can skip this step if you prefer to use raw vegetables, though the texture may differ.

6. Can I freeze this tart?

Yes, you can freeze the fully baked tart for up to 3 months. To reheat, thaw it in the refrigerator and then bake it in a preheated oven at 350°F (175°C) for 15-20 minutes until warm.

7. Can I make this tart without eggs?

You can use a vegan egg substitute or silken tofu blended with a bit of nutritional yeast for the filling. Adjust the consistency by adding a little plant-based milk.

8. Can I add a different type of vegetable?

Yes! Feel free to experiment with other vegetables like asparagus, mushrooms, or leeks. Just make sure to adjust the cooking time based on the vegetables’ moisture content.

9. Can I make this tart spicy?

Absolutely! Add chili flakes, fresh jalapeños, or a dash of hot sauce to the filling for a spicy kick.

10. Can I make individual servings of this tart?

Yes, you can use mini tart pans or a muffin tin to make individual servings. Just adjust the baking time to 20-25 minutes for smaller portions.

Conclusion

This Spiral Vegetable Tart is the perfect way to showcase the beauty and flavor of fresh vegetables in a show-stopping dish. The combination of tender, colorful vegetables and a creamy, cheesy filling in a buttery crust makes for a savory and satisfying meal. Whether you serve it as a main course or as part of a brunch spread, this tart will surely be a hit. Enjoy the vibrant flavors and elegant presentation in every bite!