Spiral Savory Vegetable Tart is an amazing shortcrust tart with zucchini, carrots, and cream cheese.

Our simple step-by-step recipe will guide you through creating this mouthwatering tart with ease.

Picture tender veggies slices nestled on a luscious layer of savory cheese filling on top of a crumbly crust.

This veggie tart is a true feast for the eyes, bursting with vibrant colors. The spiral arrangement of the colorful veggie slices will captivate anyone who lays eyes on it.

It’s just too good to be true!

VIDEO

STEPS

Recipe

Preparing this stunning Spiral Savory Vegetable Tart is a breeze.

The golden shortcrust pastry requires just 4 common ingredients.

And for the rich cheese filling, all you need to do is add a touch of aromatic spices to cream cheese.

Then, simply thinly slice the veggies and twist them into a beautiful spiral right on top of the filling.

Voila! Your delicious tart with veggies is ready to be devoured.

Let’s talk about the cheese filling – it’s simply magical!

The velvety cream cheese pairs perfectly with a hint of lemon juice.

And with the addition of dry herbs and spices, the filling becomes even more aromatic.

Feel free to experiment with different flavors of spread cheese! For example, some bacon, mushroom, or herb spread cheese will make the taste of this delightful tart even better!

Now, here’s the secret to achieving the perfect vegetable spiral tart!

And it’s thinly sliced veggies.

Wondering how to achieve those thin ribbons?

It’s as easy as using a regular vegetable peeler.

Trust us, the Spiral Savory Vegetable Tart tastes just as incredible as it looks!

So, why wait? Get your apron on and start creating this masterpiece in your own kitchen.

Spiral Savory Vegetable Tart – VIDEO RECIPE

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how to cook Spiral Savory Vegetable Tart?

STEP 1

To start, preheat your oven to 180°C (350°F). Grab a medium-sized bowl and pour in some flour. Then, add in some chilled butter that has been cut into cubes. Give it a good stir until each piece of butter is nicely coated with flour.

TIPS. While margarine can be a substitute for butter, keep in mind that it contains salt, so adjust the amount of salt in the recipe accordingly.

TIPS. Make sure the butter is chilled, not softened. Softened butter will mix with the other ingredients, resulting in a greasy and tough dough.

STEP 2

Next, take a knife and grind the mixture until you get crumbly crumbs. It should have a nice texture.

TIPS. Although this recipe suggests using a knife, there are other methods to cut butter. Check out our article “How to Grind Butter with Flour: 5 Great Ways” for more tips.

STEP 3

In another medium bowl, crack open some egg yolks and add in some lemon juice and cold water. Don’t forget a pinch of salt! Give it a good stir.

STEP 4

Now, it’s time to add the egg mixture to the creamy flour mixture. Mix it quickly and keep stirring until the dough comes together.

STEP 5

Take the resulting dough out of the bowl and shape it into a ball. Wrap it up in cling film, and flatten it slightly. Pop it in the refrigerator for about 30 minutes.

TIPS. Allow the shortcrust dough to rest in the refrigerator for 15 to 30 minutes. This will give it good elasticity, make it easier to roll out, and prevent shrinking during baking.

STEP 6

Once chilled, take the dough and bake it into a crust using a 24 cm diameter round baking tin. Follow this recipe. Let it cool completely.

STEP 7

In another medium bowl, place some cream cheese. Pour in some lemon juice and add in some garlic, marjoram, paprika, black pepper, and salt. Mix it all together until well combined.

TIPS. Feel free to use classic or any flavored spread cheese instead of a cream cheese.

STEP 8

Now, let’s prepare the veggies. Wash the carrots, peel them, and cut them into very thin strips. Place the chopped carrots on a paper towel to soak up any excess moisture.

TIPS. If you want super thin strips, just grab a vegetable peeler or a specialized grater.

STEP 9

Do the same with the zucchini. Wash them, cut off the stems, and slice them into thin strips. Place them on a paper towel as well.

STEP 10

Do the same with the eggplants. Wash them, cut off the stems, and slice them into thin strips. Place them on a paper towel as well.

STEP 11

Lastly, wash the red bell pepper and cut it into thin strips. Place them on a paper towel too.

STEP 12

Now, it’s time to assemble the tart. Spread the cheese filling evenly onto the cooled crust.

STEP 13

Arrange the chopped vegetables in a spiral pattern on top of the cheese filling.

STEP 14

Brush the top of the vegetables with some vegetable oil and sprinkle on some marjoram, salt, and ground black pepper.

TIPS. A pastry brush specifically made for pastries can help evenly distribute vegetable oil over the filling or dough.

STEP 15

Next, place the tart in the oven that has been preheated to 180°C (350°F) and let it bake for about 40-45 minutes until it turns a lovely golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 16

Once it’s done, go ahead and cut Spiral Savory Vegetable Tart into equal pieces and serve it up. Bon appétit!

Spiral Savory Vegetable Tart

Ingredients:

for the crust

Flour – 3/4 cup (120 g)
Chilled butter – 1/4 cup (60 g)
Egg yolks – 1 pc. (20 g)
Lemon juice – 1 tsp. (5 g)
Cold water – 1 tbsp. (15 g)
Salt – 1/6 tsp. (1 g)

for the filling

Cream cheese – 1 package (200 g)
Lemon juice – 1 tsp. (15 g)
Dried garlic – 1/3 tsp. (1 g)
Dried marjoram – 1 tsp. (1 g)
Ground paprika – 1 tsp. (2 g)
Salt – 1/8 tsp. (1 pinch)
Ground black pepper – 1/8 tsp. (1 pinch)

for the vegetables

Carrots – 1 pc. (180 g)
Zucchini – 1 pc. (300 g)
Eggplants – 1 pc. (300 g)
Sweet pepper – 3 pcs. (300 g)
Marjoram – 1 tsp. (1 g)
Salt – 1/6 tsp. (1 g)
Vegetable oil – 2 tbsp. (30 g)

Cooking steps:

Crust

Pour flour into a medium bowl, add chilled butter cut into cubes, and stir. Grind until crumbly crumbs are obtained using a knife.
Place egg yolks in a medium bowl, add lemon juice and cold water, add salt, and stir. Add the egg mixture to the creamy flour mixture and mix quickly. Continue stirring until the dough comes together.
Form the dough into a ball. Wrap it in cling film, flatten it slightly, and put it in the refrigerator for 30 minutes.
Bake the chilled dough into a crust according to the recipe in a 24 cm diameter round baking tin. Let cool completely.

Filling

Place cream cheese in a medium bowl, pour in lemon juice, add garlic, marjoram, paprika, black pepper and salt, mix thoroughly.

Vegetables

Cut carrots, zucchini, eggplants and bell peppers into very thin strips. Place on a paper towel to absorb excess moisture from the vegetables.

Assembly

Place the cheese filling on the cooled crust and spread evenly. Place the chopped vegetables in a spiral on top of the cheese filling.
Brush the top of the vegetables with vegetable oil, sprinkle with marjoram, salt and ground black pepper.
Bake in an oven preheated to 180°C (350°F) for about 40-45 minutes.