Description
This Spiral Vegetable Tart is a stunning and colorful dish made with thinly sliced vegetables arranged in a beautiful spiral over a cheesy, savory filling in a flaky pie crust. It’s perfect for a show-stopping vegetarian main course or side dish.
Ingredients
- 1 pie crust (homemade or store-bought)
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 small zucchini
- 1 small yellow squash
- 1 small eggplant
- 2 carrots
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1 tablespoon olive oil (for brushing vegetables)
Instructions
- Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork and set aside.
- In a bowl, mix together ricotta cheese, parmesan, egg, garlic, salt, pepper, basil, and oregano until smooth. Spread the cheese mixture evenly over the pie crust.
- Use a vegetable peeler or mandoline to slice the vegetables lengthwise into thin strips.
- Starting from the outside edge, arrange the vegetable strips in a spiral pattern, alternating colors and shapes, and working inward toward the center.
- Brush the top of the vegetables lightly with olive oil.
- Bake for 45 to 50 minutes, until vegetables are tender and crust is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- Use firm vegetables to make slicing easier and maintain shape during baking.
- To make ahead, prepare and assemble the tart a few hours in advance and bake just before serving.
- You can add herbs or spices to the ricotta mixture to customize flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/6 tart)
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
