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
