Spiral Vegetable Tart Pesto

This spiral vegetable tart turns any gathering into a centerpiece moment. Thin ribbons of zucchini, squash, and carrot wind beautifully over a sundried tomato pesto and flaky pie crust for a dish that is just as stunning as it is flavorful. Every bite offers layers of savory pesto, buttery pastry, and crisp-tender vegetables.

I remember making this tart for a summer potluck and watching friends marvel at its pretty spiral pattern. It disappeared before the main course was served.

Ingredients

• No fail pie crust: essential for a sturdy base and flaky bite go for homemade or a trusted frozen option if needed
• Sundried tomatoes packed in oil: bring bright tangy depth choose oil packed for the best texture
• Basil leaves: fresh leaves give a peppery sweetness they should be vibrant green and not wilted
• Garlic: adds boldness opt for firm cloves without green shoots
• Olive oil, divided: provides richness choose extra virgin for best flavor
• Shredded parmesan: lends savory sharpness this is optional for a dairy free tart
• Large zucchini: look for ones with smooth skin and no soft spots
• Large yellow squash: select medium size for best taste and fewer seeds
• Medium carrots: go for firm and slender carrots with no cracks
• Chopped fresh herbs (suggested rosemary, thyme, oregano): these bring aroma choose fresh over dried if possible
• Salt and pepper: sharpen and balance the flavors always taste as you go

Instructions

Prepare the Pie Crust:

After making your dough either by hand or food processor chill it for at least thirty minutes so it is easy to roll and less likely to shrink during baking

Slice the Vegetables:

Trim the edges then use a mandolin or peeler to cut zucchini squash and carrot into long ribbons having all slices similar thickness helps them cook evenly

Roll Out and Prepare the Crust:

Grease your tart pan and roll the dough until it is slightly larger than the pan set dough in gently pressing into corners and sides trim excess and chill again to maintain shape

Blind Bake the Crust:

Cover the dough with parchment and add pie weights or beans bake at three hundred fifty degrees until the edges turn lightly golden this keeps your crust crisp once filled

Make Sundried Tomato Pesto:

Blend sundried tomatoes basil and garlic pulsing until combined then drizzle in olive oil until a thick paste forms season with salt and pepper to taste

Fill and Spiral the Vegetables:

Spread pesto over the cooled crust sprinkle with parmesan if using dip a strip of vegetable in olive oil roll it tightly and place in center keep wrapping with more vegetables in a spiral until filled

Season and Bake:

Brush the tart’s top with oil and sprinkle on herbs salt and pepper bake until vegetables are cooked through and slightly browned at the edges let cool briefly before slicing

The sundried tomato pesto gives the tart a punchy backbone I love how it soaks into the crust making each bite extra savory My daughter and I make our spirals side by side laughing over who gets the brightest veggie swirl

Storage Tips

Once cooled keep leftover tart in an airtight container in the fridge It will stay fresh for up to five days To reheat warm slices in a three hundred fifty degree oven for about twenty minutes until heated through For longer storage freeze unbaked tart wrapped well in plastic and foil then bake straight from frozen adding up to fifteen extra minutes

Ingredient Substitutions

Swap in gluten free pie crust and skip parmesan for a vegan version Baby eggplant or beets can be sliced in place of squash or carrots Use jarred tomato pesto if short on time For the herbs try chives or parsley for a lighter taste

Serving Suggestions

Best served slightly warm or at room temperature Cut into wedges for a main dish with salad or slice smaller for an elegant appetizer It works beautifully on a holiday brunch table or paired with a crisp white wine for a relaxed dinner

Cultural and Seasonal Context

Vegetable tarts have roots in French cuisine celebrating local produce The spiral look is a modern twist making the most of summer harvests while also adapting to farmers market finds in spring or autumn

Seasonal Adaptations

Try thin slices of roasted red pepper or eggplant for late summer Spring asparagus ribbons add a fresh bright color Root vegetables like parsnip or sweet potato create a cozier fall tart

Success Stories

I have served this at bridal showers and backyard picnics It always invites compliments and requests for the recipe Even those who claim to dislike vegetables end up praising its flavor and texture

Freezer Meal Conversion

Make the crust and pesto ahead and freeze separately The whole unbaked tart can be assembled and frozen Wrap tightly and bake straight from the freezer for an easy weeknight meal

With these helpful tips your spiral vegetable tart will turn out as beautiful as it is delicious. Enjoy every colorful savory bite!

Common Recipe Questions

→ How do I achieve neat, thin vegetable slices?

Use a mandolin or a sharp vegetable peeler for even, paper-thin slices. Chilled vegetables slice more cleanly.

→ Can I make this tart ahead of time?

Yes, both the crust and pesto can be made in advance and refrigerated or frozen. Assemble shortly before baking.

→ What other vegetables work well?

Eggplant, red bell pepper, or sweet potato can be sliced thin and layered in with the zucchini, squash, and carrots.

→ Is there a dairy-free option?

Absolutely—omit the parmesan or substitute with your favorite dairy-free shredded cheese to keep it vegan.

→ Can I use store-bought pie crust?

Yes, prepared crusts save time and provide reliable results if you’re short on prep time.

→ How should leftovers be stored?

Wrap slices tightly and refrigerate for up to 5 days. Reheat in the oven for best texture or serve at room temperature.