Spiral Vegetable Tart Pesto (Print-Friendly Format)
Crisp vegetables spiral atop sundried tomato pesto in a golden crust. Beautiful, savory layers with fresh herbs.
# Ingredients You’ll Need:
→ Pastry Base
01 -
1 no-fail pie crust
→ Sundried Tomato Pesto
02 -
1 cup sundried tomatoes, packed in oil, drained
03 -
1/4 cup fresh basil leaves
04 -
2 cloves garlic
05 -
1/4 cup olive oil
06 -
salt, to taste
07 -
black pepper, to taste
08 -
1/4 cup shredded parmesan cheese (optional)
→ Vegetables and Garnish
09 -
1 large zucchini
10 -
1 large yellow squash
11 -
3 medium carrots
12 -
1/4 cup olive oil
13 -
2 tablespoons chopped fresh herbs (such as rosemary, thyme, oregano)
14 -
salt, for finishing
15 -
black pepper, for finishing
# How to Make It:
01 -
Prepare the pie crust of your choice. Chill the dough in the refrigerator for 30 minutes to rest.
02 -
Trim the ends of the zucchini, yellow squash, and carrots. Using a mandolin, vegetable peeler, or sharp knife, slice the vegetables lengthwise into long, thin strips.
03 -
Preheat oven to 175°C. Grease a 23 cm tart pan. Roll the chilled dough out on a lightly floured surface until slightly larger than the pan. Fit the dough into the pan, pressing well into edges. Trim excess and refrigerate in the pan for 15 minutes.
04 -
Line the dough with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes until the edges are golden. Remove weights and parchment, allow crust to cool.
05 -
Combine sundried tomatoes, basil, and garlic in a food processor. Pulse a few times, then slowly add 60 ml olive oil. Blend until the mixture forms a spreadable paste. Season with salt and pepper to taste.
06 -
Spread sundried tomato pesto evenly over the base of the tart shell. Sprinkle parmesan cheese over the pesto, if using.
07 -
Lightly brush or dip each vegetable slice in remaining olive oil. Roll a slice into a tight coil and place in the center of the tart. Continue wrapping and alternating vegetable strips around the center, forming a spiral pattern until the tart is filled.
08 -
Brush the arranged vegetables with any remaining olive oil. Sprinkle surface with salt, pepper, and chopped fresh herbs. Bake at 175°C for 45–50 minutes, until vegetables are crisp-tender.
09 -
Allow tart to rest in the pan for 10 minutes before slicing and serving.
# Extra Tips:
01 -
Individual components, including crust, pesto, and sliced vegetables, may be prepared in advance. The finished tart can be refrigerated for up to 5 days and reheated in the oven at 175°C for 20–25 minutes or enjoyed at room temperature.