Why You’ll Love This Recipe

This recipe combines vibrant summer vegetables, rich sundried tomato pesto, and a buttery pie crust to create a dish that’s both flavorful and visually impressive. It’s adaptable for vegan and gluten‑free diets and delivers a crisp crust with tender seasoned vegetables in every bite.

Ingredients

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

1 no‑fail pie crust
1 cup sundried tomatoes, packed in oil and drained
1/4 cup basil leaves
2 cloves garlic
1/2 cup olive oil, divided
1/4 cup shredded parmesan (optional)
1 large zucchini
1 large yellow squash
2–3 medium carrots
2 tablespoons chopped fresh herbs (such as rosemary, thyme, oregano)
Salt and pepper, to taste

Directions

Prepare your pie crust according to your favorite recipe (regular, gluten‑free, or vegan) and chill it.
Trim and thinly slice the zucchini, squash, and carrots into long strips using a mandoline, vegetable peeler, or sharp knife.
Preheat the oven to 350 °F (175 °C). Grease a 9‑inch tart pan and roll the dough out slightly larger than the pan. Press it into the pan and trim any excess. Chill in the pan for 15 minutes.
Line the crust with parchment and pie weights or dried beans, then blind bake for about 15 minutes until the edges are lightly golden. Remove and let cool.
In a food processor, combine the sundried tomatoes, basil, and garlic. Pulse, then slowly drizzle in 1/4 cup olive oil until you have a spreadable pesto. Season with salt and pepper.
Spread the pesto over the tart crust and sprinkle with parmesan if using.
Dip each vegetable strip in the remaining olive oil (or brush on oil), then start rolling strips into a tight spiral in the center of the tart. Continue layering in concentric circles until the pan is filled.
Brush with additional olive oil, season with salt, pepper, and fresh herbs.
Bake for 45–50 minutes until the vegetables are cooked through and crisp‑tender. Cool for about 10 minutes before slicing and serving.

Servings and timing

Serves: 10
Prep time: about 1 hour
Cook time: about 45 minutes
Total time: approximately 1 hour 45 minutes

Variations

Gluten‑free: Use a gluten‑free pie crust and ensure your pesto is gluten‑free.
Vegan: Use a vegan pie crust and omit the parmesan cheese.
Vegetable swaps: Try adding eggplant, butternut squash, or parsnips for seasonal twists.
Herb variations: Substitute or add herbs like thyme, oregano, or tarragon to suit your taste.

Storage/Reheating

Once fully baked and cooled, store the tart in the refrigerator for up to 5 days. Reheat in a 350 °F (175 °C) oven for 20–25 minutes until warm, or enjoy at room temperature. Note that the crust will lose some crispness after refrigeration.

FAQs

What kind of crust should I use?

A classic butter pie crust works beautifully, but you can easily swap in a gluten‑free or vegan crust depending on your dietary needs.

Can I make this tart ahead of time?

Yes — you can prepare the crust, pesto, and sliced vegetables ahead of time to make assembly quicker when you’re ready to bake.

Do the vegetables need to be cooked before arranging?

No, the thin slicing and baking in the tart will cook the vegetables to crisp‑tender perfection.

What vegetables work best?

Zucchini, yellow squash, and carrots are traditional, but long, thin vegetables like eggplant or sweet potatoes are great alternatives.

Can I skip the pesto layer?

You can, but the sundried tomato pesto adds a savory base that enhances the overall flavor.

How do I keep the crust from getting soggy?

Blind bake the crust before adding the pesto and vegetables to help keep it crisp.

Is this recipe suitable for a vegan diet?

Yes — simply use a vegan pie crust and omit the parmesan.

What herbs are best with this tart?

Fresh herbs like rosemary, thyme, and oregano complement the vegetables wonderfully.

Can I use store‑bought pesto?

Yes — store‑bought sundried tomato pesto is a convenient shortcut.

How should I slice the vegetables?

Use a mandoline or vegetable peeler to create long, thin, even strips for easy spiraling and even cooking.

Conclusion

This Spiral Vegetable Tart delivers both beauty and flavor, making it a memorable centerpiece for any meal. Whether you’re serving it for a special occasion or as a delicious vegetable side, its vibrant presentation and savory layers are sure to impress. With options for gluten‑free and vegan adaptations, it’s versatile and satisfying for many diets.