If you’re on the hunt for a dish that really wows both the eyes and the taste buds, then you absolutely have to try this Vegetable Spiral Tart with Pesto Recipe. It’s one of those recipes I turn to when I want to impress, yet still keep things fresh and wholesome. Beautifully colorful spirals of zucchini, squash, and carrots layered over a luscious sun-dried tomato basil pesto—trust me, it’s fan-freaking-tastic, and it’s easier than you might think.
Why You’ll Love This Recipe
- Visually Stunning: The spiral arrangement of vibrant vegetables makes for a show-stopping centerpiece on any table.
- Burst of Flavor: The pesto with sun-dried tomatoes adds a deep, savory punch that pairs perfectly with the fresh veggies.
- Make-Ahead Friendly: Components like the dough and pesto can be prepared in advance to simplify your cooking day.
- Versatile for Diets: Whether you’re vegan, gluten-free, or just veggie-forward, this tart adapts beautifully.
Ingredients You’ll Need
Choosing fresh, quality ingredients makes all the difference here—especially when the veggies are front and center, spiraled like a piece of art. I usually pick firm zucchini and squash that aren’t too seedy, and carrots that add a hint of sweetness and crunch.
- No-fail pie crust: I like to use my go-to flaky crust, but you can grab a gluten-free or vegan option if needed.
- Sun-dried tomatoes: Opt for those packed in oil for extra richness; just make sure to drain them well.
- Fresh basil leaves: A must for that classic pesto flavor—fresh is always best here.
- Garlic cloves: Adds that punch, but you can adjust based on your garlic tolerance.
- Olive oil: Divided use—some for the pesto and some for brushing veggies to keep them vibrant.
- Shredded Parmesan: Totally optional, but it adds a nice salty kick if you’re not avoiding dairy.
- Large zucchini: Thinly sliced to spiral beautifully.
- Large yellow squash: Same as zucchini—a great color contrast in your tart.
- Medium carrots: The natural sweetness balances the savory pesto nicely.
- Chopped fresh herbs: Rosemary, thyme, or oregano—your call, but these fresh flavors really elevate the whole tart.
- Salt and pepper: To taste, because seasoning is key to making all these fresh ingredients shine.
Variations
One of the things I love about this Vegetable Spiral Tart with Pesto Recipe is how easy it is to play around with based on your mood or what’s in season. I’ve switched up the herbs and veggies countless times, and it’s always a hit.
- Veggie swaps: I once used thin beetroot and sweet potatoes instead of squash, and it added a beautiful earthiness and pop of color I hadn’t expected.
- Herb blends: If you’re a fan of bold flavors, adding basil and parsley to the fresh herbs mix gives the tart a fresh garden twist.
- Diet-friendly: For a vegan version, simply skip the Parmesan—or swap for a vegan cheese alternative—and use your favorite vegan pie crust.
- Mini tarts: Making individual-sized tarts for parties makes serving and sharing super easy, plus everyone loves their own personal spiral.
How to Make Vegetable Spiral Tart with Pesto Recipe
Step 1: Prepare Your Pie Crust and Veggies
Start by chilling your no-fail pie crust for about 30 minutes—this keeps it firm and easy to roll out. While the dough is resting, trim the ends of your zucchini, yellow squash, and carrots. Now, this is where the magic starts: slice the veggies into long, thin strips using a mandoline or vegetable peeler. The thinner you get them, the easier it will be to roll those beautiful spirals. I love using a mandoline because it gives consistent slices, but a sharp knife works too—just take your time.
Step 2: Blind Bake the Crust
Preheat your oven to 350 °F. Grease a 9-inch tart pan and roll your dough just a bit larger than the pan. Press it gently into the bottom and sides, trimming any extra overhang. Pop the tart shell back into the fridge for 15 minutes to help it hold its shape. Then, line it with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes until the edges look lightly golden, then let it cool. Blind baking keeps the crust from getting soggy under that juicy pesto and veggies.
Step 3: Whip Up That Pesto
Here’s the secret star: sun-dried tomato pesto. Toss your sun-dried tomatoes (drained), fresh basil, and garlic in a food processor. Pulse and slowly drizzle in 1/4 cup olive oil until you get a spreadable paste. Don’t rush—if it’s too thick, add a little more oil in tiny amounts. Taste and season with salt and pepper. This pesto packs layers of flavor that make the whole tart sing.
Step 4: Assemble the Spiral Tart
Spread the pesto evenly over your cooled crust, then sprinkle with the optional Parmesan if using. Now, the fun part: dip a vegetable strip in the remaining olive oil or brush it lightly. Roll that strip tightly into a small spiral and nestle it in the center of your tart. Continue dipping, rolling, and layering the strips in concentric circles all the way to the edges. This step takes a bit of patience, but you’ll feel like a food artist once it’s done—plus, it smells incredible.
Step 5: Final Touches and Baking
Brush the top of your veggie masterpiece with any leftover olive oil, then season with salt, pepper, and scatter chopped fresh herbs on top. Bake at 350 °F for 45-50 minutes until the veggies are tender but still have a bit of crunch, and the crust is golden and crisp. Let the tart cool in the pan for about 10 minutes before slicing—this helps it set and prevents all those gorgeous spirals from unraveling.
Pro Tips for Making Vegetable Spiral Tart with Pesto Recipe
- Uniform Veggie Slices: Using a mandoline helps keep all your vegetable slices the same thickness, which is crucial for even cooking and neat spirals.
- Don’t Overcrowd the Tart: Leaving a little breathing room when you place the vegetable spirals ensures they roast beautifully rather than steam.
- Chill the Dough Twice: Refrigerating the dough once before rolling and again after fitting it into the tart pan prevents shrinkage during baking.
- Oil Your Veggies: Dipping vegetable slices in olive oil before rolling prevents them from drying out and adds that gorgeous sheen after baking.
How to Serve Vegetable Spiral Tart with Pesto Recipe
Garnishes
I love finishing this tart with a fresh sprinkle of chopped herbs—rosemary and thyme work beautifully here, bringing brightness and a hint of earthiness. Sometimes I add a few shavings of Parmesan or a drizzle of balsamic glaze for a touch of sweetness and acidity that really balances everything.
Side Dishes
This tart shines on its own but pairs perfectly with a crisp green salad dressed lightly with lemon vinaigrette, or a simple bowl of mixed olives and crusty bread. For a heartier meal, I often serve it alongside a bowl of minestrone or a light soup—comfort food without heaviness.
Creative Ways to Present
For special occasions, I like to serve this tart on a wooden board with little ramekins of extra pesto and freshly cracked pepper on the side. It’s also a fun twist to make mini spiral tarts in muffin tins for parties—everyone gets their own little edible artwork to enjoy!
Make Ahead and Storage
Storing Leftovers
Once cooled, I wrap leftovers tightly in plastic wrap or transfer to an airtight container and refrigerate. This tart keeps beautifully for up to 5 days. It’s still tasty cold, but I prefer reheating it to bring back that warm, baked charm.
Freezing
I’ve frozen this tart before with good results—just be sure to cool completely, then wrap it tightly in foil and plastic wrap to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To bring leftovers back to life, I pop slices in a 350 °F oven for about 20-25 minutes until heated through and the crust crisps back up. Microwave works in a pinch, but you’ll lose that lovely texture.
FAQs
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Can I make the Vegetable Spiral Tart with Pesto Recipe gluten-free?
Absolutely! Just swap out the standard pie crust for your favorite gluten-free version. The rest of the ingredients are naturally gluten-free, so it’s a simple switch that anyone can make.
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How thin should I slice the vegetables?
Aim for slices around 1/8 inch thick or thinner—this helps the veggies roll neatly and cook evenly. Using a mandoline slicer takes out the guesswork and speeds up prep.
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Is Parmesan cheese necessary in this recipe?
Not at all! Parmesan is optional and adds a salty, savory note. If you prefer a dairy-free version or want to keep it vegan, simply skip it or substitute with a vegan cheese alternative.
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Can I prepare parts of the tart ahead of time?
Definitely. You can make the crust and pesto days ahead and refrigerate or freeze them. Slicing the vegetables the day before also saves time on baking day, making this recipe quite manageable for busy schedules.
Final Thoughts
This Vegetable Spiral Tart with Pesto Recipe is one of those dishes I’m proud to bring out at gatherings—it’s fresh, flavorful, and just plain fun to make. When I first tried it, I remember my family gathered around marveling at the colorful spirals before digging in. If you’re looking to delight your guests or treat yourself to something truly special, I can’t recommend giving this a go enough. Plus, it’s a wonderful way to celebrate veggies and all the fresh, herby flavors that spring from a good homemade pesto. So grab your rolling pin and get ready to create something deliciously stunning!
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Vegetable Spiral Tart with Pesto Recipe
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 10
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Thanksgiving Spiral Vegetable Tart combines a flaky no-fail pie crust with a vibrant sundried tomato pesto base and colorful spiralized zucchini, yellow squash, and carrots. Fresh herbs and optional parmesan cheese add depth of flavor, while the roasting process crisps the vegetables to tender perfection. This visually stunning tart is perfect for holiday gatherings or year-round celebrations, elegantly blending rustic charm with gourmet appeal.
Ingredients
Pie Crust
- 1 no-fail pie crust
Pesto
- 1 cup sundried tomatoes, packed in oil and drained
- 1/4 cup fresh basil leaves
- 2 cloves garlic
- 1/2 cup olive oil, divided
- Salt and pepper, to taste
Vegetables
- 1 large zucchini
- 1 large yellow squash
- 2-3 medium carrots
Additional
- 1/4 cup shredded parmesan cheese (optional)
- 2 tablespoons chopped fresh herbs (suggested: rosemary, thyme, oregano)
- Salt and pepper, to taste
Instructions
- Chill the Pie Dough: Prepare a batch of no-fail pie crust according to your preferred recipe or use a gluten free or vegan alternative if desired. Chill the dough in the refrigerator for 30 minutes to make it easier to handle and roll out.
- Slice the Vegetables: While the dough is chilling, trim the ends off the zucchini, yellow squash, and carrots. Using a mandolin, vegetable peeler, or a sharp knife, slice each vegetable lengthwise into long, thin strips suitable for rolling.
- Prepare the Tart Shell: Preheat your oven to 350 °F (175 °C). Lightly grease a 9-inch tart pan. On a lightly floured surface, roll the chilled dough to a size slightly larger than the tart pan. Transfer the dough to the pan, pressing it firmly into the bottom and sides. Trim any excess dough hanging over the edges and refrigerate the tart shell for 15 minutes to set.
- Blind Bake the Crust: Line the tart shell with parchment paper and fill it with dry beans or pie weights. Bake in the preheated oven for 15 minutes or until the edges start to turn slightly golden. Remove from the oven and allow the crust to cool.
- Make the Sundried Tomato Pesto: In a food processor or blender, combine the drained sundried tomatoes, fresh basil leaves, and garlic cloves. Pulse a few times to chop roughly. With the machine running, slowly drizzle in 1/4 cup of olive oil until the mixture forms a spreadable pesto paste. Season with salt and pepper to taste.
- Assemble the Tart: Spread the prepared pesto evenly along the bottom of the cooled tart crust. Sprinkle the optional shredded parmesan cheese over the pesto layer.
- Form the Vegetable Spiral: Dip one vegetable strip in the remaining 1/4 cup olive oil or brush it with a pastry brush. Roll this strip into a tight spiral and place it at the center of the tart. Continue dipping each vegetable slice in olive oil and rolling each around the previous spiral to create concentric circles until the tart is filled.
- Season and Herb Garnish: Brush the top of the arranged vegetable spiral with any leftover olive oil. Sprinkle salt, pepper, and the chopped fresh herbs evenly over the top to add fragrance and seasoning.
- Bake the Tart: Return the tart to the oven and bake at 350 °F for 45 to 50 minutes. Bake until the vegetables are crisp-tender and cooked through, and the crust edges are golden brown.
- Cool and Serve: Allow the tart to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature as a stunning side or main dish during Thanksgiving or any special occasion.
Notes
- Prepare components ahead of time to reduce day-of effort: dough can be made and refrigerated or frozen, pesto can be made and stored similarly, and vegetables can be sliced the day before.
- Store finished tart in the refrigerator for up to 5 days. Reheat in a 350 °F oven for 20-25 minutes or enjoy at room temperature.
- Optional parmesan adds a nutty flavor but can be omitted for a vegetarian or vegan variation by choosing a vegan cheese alternative or omitting altogether.
- Use fresh herbs according to availability; rosemary, thyme, and oregano provide a classic flavor profile but fresh sage or parsley can also complement the tart.
- Use a sharp knife or mandolin carefully when slicing vegetables for uniform thickness to ensure even cooking and beautiful presentation.
Nutrition
- Serving Size: 1 slice (1/10th of tart)
- Calories: 220
- Sugar: 4g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 8mg
