You probably have a similar experience – the internet is a great source of inspiration of any kind. Services like Pinterest are perfect to find cooking and baking recipes… apart from this blog of course ;P A few years ago I switched from cookbooks to the internet when looking for new recipes – long before this blog even existed. I stumbled across a lot of great and interesting things I eventually tried in the kitchen. This delicious Vegetable Spiral Tart is one of those internet treasures. I saw a picture of a tart like this and immediately knew – I have to try that one ;)
Those veggie tarts look stunning, right? If you serve something like that to your friends or family they will be absolutely thrilled. For sure! Not only because the tart looks great – if someone has a bit of experience in the kitchen they can imagine that quite a bit of work and dedication went into this bake ;P My grandma always said »From nothing, comes nothing«. You have to invest a little to get a little… or maybe a bit more ;)
Anyway. If you like your guests it’s ok to spend some time in the kitchen to get this tart into the oven and onto the plates. At least that’s what I think.
This tart can be a bit nerve-wracking – I have to admit that. On a bad day. I had one of those bad days once so far when I was preparing a version of this tart here. The veggie strips did not want to stay in place and after a while, I wanted to throw the tart against the wall. I did not do it, but it was a close call ;P Getting a helping hand is a good idea here. Two hands work faster and everything gets a bit easier. Especially the big veggie roll.
Of course, I don’t want to discourage anyone here. But I also want you to approach this veggie tart with a certain amount of respect ;) With a little patience, however, everyone should be able to prepare this tart without going completely nuts.
The base of this tart is quite thin and a bit »sensitive« you could say. I really recommend using a tart tin with a loose bottom. An example of one of those can be found here*. This helps a lot to serve the tart in one piece. If you don’t have one with a loose bottom you can still make this tart in a regular one or even in a pie dish – but keep in mind the first piece you want to get out will be (more or less) destroyed ;) It’s impossible to get that first piece out without breaking the crust. If you use a tart tin with a loose bottom you can just lift out the whole tart and then cut it quite easily.
Speaking of cutting – I got a recommendation for that as well. Use a sharp serrated knife instead of a regular knife to cut the tart into slices. The edge of the tart and the thin veggie strips can be cut much better with a serrated knife and nothing will be crushed or falls apart ;)
Side note & a few additional tips
In the meantime, I’ve baked this tart more than once, and it’s not as bad as I first described :P
My tip – get veggies that are not too big. If they are not as big you can easily cut the strips with a veggie peeler, and you get thinner trips you don’t have to trim – this means you can skip the vegetable slicer.
Rolling up the veggies is actually not that complicated. The carrots are the only ones that tend to be a bit »tricky« sometimes. You can make your work easier by blanching them in some salted water beforehand – just a few minutes, and they are much more pleasing to work with.
Check out my step-by-step tutorial on YouTube for this tart. I think you can see that the tart might need some time to get ready, but it’s not overly complicated tbh. No additional helping hands are needed ;)
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INGREDIENTS / ZUTATEN
For the pastry:
1 1/2 cups (190g) all-purpose flour
1 pinch of salt
1/2 cup (110g) cold butter
1 tbsp. cold water
For the filling:
3.5 oz. (100g) mozzarella, in small pieces
3.5 oz (100g) Gruyère cheese, finely grated
3.5 oz. (100g) Parmesan, finely grated
7 oz. (200g) sour cream
1 tsp. salt
some pepper
some nutmeg
some smoked paprika powder
For the veggie strips:
3-4 medium zucchini (green and yellow)
1 medium eggplant
2-3 large carrots
salt, pepper
some olive oil
Für den Teig:
190g Mehl (Type 405)
1 Prise Salz
110g kalte Butter
1 EL kaltes Wasser
Für die Füllung:
100g Mozzarella, in kleinen Stücken oder gerieben
100g Gruyère, fein gerieben
100g Parmesan, fein gerieben
200g Schmand oder saure Sahne
1 TL Salz
etwas Pfeffer
etwas Muskatnuss
etwas Smoked Paprika Pulver
Für die Gemüsestreifen:
3-4 mittelgroße Zucchini (grün und gelb)
1 mittelgroße Aubergine
2-3 große Karotten
Salz, Pfeffer
etwas Olivenöl
DIRECTIONS / ZUBEREITUNG
1. Sift the flour into a large bowl. Add the salt and cold butter (in small pieces). Rub everything between your fingers until you get crumbles. Add the water and mix/knead to create a dough. Work quickly, so the dough does not get too warm. Wrap in plastic wrap and let the dough rest in the fridge for about 45-60 minutes.
2. Preheat the oven to 350°F (180°C). Grease a 10-inch tart tin with loose bottom* lightly. Roll out the dough on a floured surface to a circle that is slightly larger than the tart tin. Transfer the dough to the tart tin and press to the bottom and sides. Place in the fridge for an additional 10 minutes or so.
3. Take the tart tin out of the fridge, place a piece of baking parchment on top, and fill it up with baking beans* (or a second slightly smaller baking tin) to keep the dough in place. Bake the tart crust for about 15-20 minutes – you want edges that have a slightly golden color. Take out of the oven and set aside.
4. For the filling cut the mozzarella into very small pieces (or grate coarsely). Grate the other cheeses finely and mix everything with the sour cream. Add the salt and season with the spices. If you like it hot(ter) you can also add some chili powder for some extra heat. Set aside.
5. Wash and dry the veggies. Cut them into thin strips with a vegetable slicer* or a sharp knife (I recommend the slicer). The strips should have about the same thickness and width – you might have to cut them in half or cut parts off. You will need a lot of those strips, so keep slicing. When done, place them on a plate and season them with some salt and pepper.
6. Preheat the oven to 375°F (190°C). Fill the cheese & sour cream mixture into the pre-baked crust and spread evenly. On a chopping board or a large cake lifter*, start rolling up the veggies. Start with a first veggie strip and roll it up tightly, then wrap more veggie strips around that – alternating the different veggies to create a nice color pattern. The carrots strips will be the toughest to work with because they are less flexible than the zucchini or eggplant strips. Continue wrapping’ n ’rolling until you got one big roll in the size of your tart tin (roughly). Carefully let the big veggie roll slide down the board or cake lifter onto the cheese filling inside the tart crust – a helping hand might be good here to get everything in the right place. Add more veggie strips around the edges if there are gaps and press everything a bit down into the filling. Season with some more salt and pepper and brush with olive oil. Bake for about 40-50 minutes in the preheated oven. If your veggies are getting a bit too dark, cover them with some aluminum foil or baking parchment and continue baking. Serve warm with a sour cream dip, for example.
1. Das Mehl in eine große Schüssel sieben. Salz und Butter in kleinen Stücken zugeben. Butter und Mehl zusammen verreiben, bis Krümel entstehen. Das Wasser zugeben und zu einem glatten Teig verkneten. Arbeitet zügig, damit der Teig nicht zu warm wird. In Klarsichtfolie einschlagen und im Kühlschrank für etwa 45-60 Minuten ruhen lassen.
2. Den Ofen auf 180°C (350°F) Ober-/ Unterhitze vorheizen. Eine 26cm Tarteform mit Hebeboden* einfetten. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen, dann vorsichtig in die Form legen und an den Boden und die Ränder drücken. Noch einmal für etwa 10 Minuten in den Kühlschrank stellen.
3. Form aus dem Kühlschrank nehmen, mit Backpapier belegen und Blindbackerbsen* befüllen (alternativ eine kleinere Backform auf das Backpapier stellen). Den Boden für etwa 15-20 Minuten blindbacken. Die Ränder sollten nur leicht gebräunt sein. Aus dem Ofen nehmen und zur Seite stellen.
4. Für die Füllung den Mozzarella in sehr kleine Stücke schneiden (oder grob reiben). Die anderen Käse rein reiben und alles zusammen mit dem Schmand bzw. der sauren Sahne verrühren. Mit Salz und den Gewürzen abschmecken. Wer es etwas schärfer mag, kann man auch noch Chilipulver zugeben. Zur Seite stellen.
5. Das Gemüse waschen und in dünne Streifen schneiden – entweder mit einem Gemüsehobel* (meine Empfehlung) oder mit einem scharfen Messer. Die Streifen sollten alle in etwa eine einheitliche Dicke und Breite haben – ggf. die Streifen halbieren oder Teile davon abschneiden. Es werden recht viele Streifen benötigt, also schön weiter hobeln. Die fertigen Streifen auf einen Teller legen und mit Salz und Pfeffer würzen.
6. Den Ofen auf 190°C (375°F) Ober-/ Unterhitze vorheizen. Die Käsefüllung in die vorgebackene Tarte geben und glatt streichen. Die Gemüsestreifen auf einem Schneidebrett oder einem großen Tortenheber* aufrollen. Dazu einen ersten Gemüsestreifen eng aufrollen und dann abwechselnd mit den unterschiedlichen Gemüsestreifen umwickeln, damit ein schönes Farbmuster entsteht. Die Karottenstreifen werden sich am meisten wehren, weil sie nicht so flexibel sind wie Zucchini oder Aubergine. Das Gemüse so lange aufrollen, bis das Ganze in etwa die Größe der Tarteform hat. Die Rolle vorsichtig vom Brett/Tortenheber auf die Füllung in der vorgebackenen Tarte schieben – hier ist eine helfende Hand extrem praktisch. Lücken am Rand mit zusätzlichem Gemüse füllen und die Gemüsestreifen etwas in die Füllung drücken. Die Tarte mit etwas zusätzlichem Salz und Pfeffer würzen und mit etwas Olivenöl bestreichen. Für etwa 40-50 Minuten im vorgeheizten Ofen backen. Sollte das Gemüse zu dunkel werden, mit einem Stück Alufolie oder Backpapier abdecken und weiterbacken. Warm servieren z.B. mit einem Sour Cream Dip oder ähnlichem.
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Here is a version of the recipe you can print easily.
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Vegetable Spiral Tart
- Prep Time: 00:30
- Cook Time: 01:10
- Total Time: 03:00
- Yield: 1 1x
- Category: Tarts
- Cuisine: International
- Diet: Vegetarian
Description
This delicious Veggie Spiral Tart is an absolute showstopper! If you like eating veggies, you will love this delicious tart with rolled-up vegetables for sure!
Ingredients
For the pastry:
1 1/2 cups (190g) all-purpose flour
1 pinch of salt
1/2 cup (110g) cold butter
1 tbsp. cold water
For the filling:
3.5 oz. (100g) mozzarella, in small pieces
3.5 oz (100g) Gruyère cheese, finely grated
3.5 oz. (100g) Parmesan, finely grated
7 oz. (200g) sour cream
1 tsp. salt
some pepper
some nutmeg
some smoked paprika powder
For the veggie strips:
3–4 medium zucchini (green and yellow)
1 medium eggplant
2–3 large carrots
salt, pepper
some olive oil
Instructions
1. Sift the flour into a large bowl. Add the salt and cold butter (in small pieces). Rub everything between your fingers until you get crumbles. Add the water and mix/knead to create a dough. Work quickly, so the dough does not get too warm. Wrap in plastic wrap and let the dough rest in the fridge for about 45-60 minutes.
2. Preheat the oven to 350°F (180°C). Grease a 10-inch tart tin with loose bottom* lightly. Roll out the dough on a floured surface to a circle that is slightly larger than the tart tin. Transfer the dough to the tart tin and press to the bottom and sides. Place in the fridge for an additional 10 minutes or so.
3. Take the tart tin out of the fridge, place a piece of baking parchment on top, and fill it up with baking beans* (or a second slightly smaller baking tin) to keep the dough in place. Bake the tart crust for about 15-20 minutes – you want edges that have a slightly golden color. Take out of the oven and set aside.
4. For the filling cut the mozzarella into very small pieces (or grate coarsely). Grate the other cheeses finely and mix everything with the sour cream. Add the salt and season with the spices. If you like it hot(ter) you can also add some chili powder for some extra heat. Set aside.
5. Wash and dry the veggies. Cut them into thin strips with a vegetable slicer* or a sharp knife (I recommend the slicer). The strips should have about the same thickness and width – you might have to cut them in half or cut parts off. You will need a lot of those strips, so keep slicing. When done, place them on a plate and season them with some salt and pepper.
6. Preheat the oven to 375°F (190°C). Fill the cheese & sour cream mixture into the pre-baked crust and spread evenly. On a chopping board or a large cake lifter*, start rolling up the veggies. Start with a first veggie strip and roll it up tightly, then wrap more veggie strips around that – alternating the different veggies to create a nice color pattern. The carrots strips will be the toughest to work with because they are less flexible than the zucchini or eggplant strips. Continue wrapping’ n ’rolling until you got one big roll in the size of your tart tin (roughly). Carefully let the big veggie roll slide down the board or cake lifter onto the cheese filling inside the tart crust – a helping hand might be good here to get everything in the right place. Add more veggie strips around the edges if there are gaps and press everything a bit down into the filling. Season with some more salt and pepper and brush with olive oil. Bake for about 40-50 minutes in the preheated oven. If your veggies are getting a bit too dark, cover them with some aluminum foil or baking parchment and continue baking. Serve warm with a sour cream dip, for example.
Notes
Make something amazing in the kitchen!
Keywords: tart, vegetables, spiral, zucchini, eggplant, carrot, dinner
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Art on a plate :)
Absolutely stunning!
Thxs a lot! :)
That is absolutely beautiful.
I tried this out for lunch today! I don’t know if you can view links on here but I’ll try it out anyway: http://instagram.com/p/x9XzojM9ZU/?modal=true It was delicious and the guests loved it! Thanks a lot for this recipe! :-)
It worked :) Looks very good! Happy you like it! Cheers, Marc
Thanks for the great post! Your remark about the impact of a helping hand inspired me to make this together with my boyfriend. We used a vegetable peeler to make the vegetable slices. It worked for the carrots and zucchini, but not so much for the eggplant. Since I had one needing use, I cut up a green onion and added this to the cheese mixture. I also stirred in dried thyme. Since they had them at Edeka, I used purple carrots, and liked the primarily purple tart that resulted!
After the tart had been in the oven for a bit and the cheese had a chance to melt, we used a spatula to push the veggies down into the tart so they wouldn’t get too dry.
This tart tasted great, and the vegetables to use seem unlimited! I want to try adding sweet potatoes next!
Good recipe – also fodder for leftover lunches that make coworkers jealous. ;-)
O.M.G.! Was für eine wundervolle Blog-Entdeckung! Ich fand Dein Blog beim 3. Blogger Kommentiertag und markiere gerade Rezepte ohne Ende – dabei wollte ich kalorisch doch etwas kürzer treten. Ich fürchte, ich werde dich in meine Blogroll aufnehmen müssen, damit meine Leser auch zunehmen! ;-)
Liebste Grüße,
Valérie
Hallo Valérie,
freut mich, das Dir der Blog bzw die Rezepte gefallen :)
Hast selbst auch einen sehr interessanten Blog, wie ich gerade gesehen hab – ab Ende des Jahres bin ich dann auch im 40er Club ;))))
LG
Marc
Can you build the vegetable circles directly on top of the cheese mixture? Why do you suggest doing it separately and then transferring it? Thanks!
Hi Jenny,
of course you can do that directly on top of the filling :)
But my personal experience – I made this tarte already several times and tried both ways – I am much quicker making it on a flat plate or board – there is no filling sticking to my fingers and the vegetables can be rolled tighter than directly on/in the filling.
Cheers,
Marc
This looks amazing and I can’t wait to try it. Can this be prepared ahead of time?
Hi Sylvia,
you can bake this cake like suggested in the recipe and heat it up again the next day – works fine.
To avoid that the vegetables get too dry, just brush with a bit of olive oil before heating up again.
Cheers,
Marc
Marc,
Your tart looks gorgeous! I was wondering if you had ever tried making it using puff pastry. If not, do you think it would hold up using puff pastry?
Kind regards,
R
Hi,
haven’t tried it, but could work I think – try with the shorter baking time – 50 minutes might be a bit too long for puff pastry.
Cheers,
Marc
Marc,
Thank you for sharing this stunning and tasting tart!
I tried and it worked, except that I found my tart was sort of watery. The baked pie held well, but when cutting the pie the excessive water made the slices not so pretty.
Any suggestions? Thank you.
Hi CC,
hmm – could be the sour cream or the vegetables. Try bit less sour cream and increase the parmesan or gruyère amount a bit. Slice the vegetables very thin – especially the eggplant and zucchini. The thinner you slice them, the more liquid can evaporate.
Cheers,
Marc
It looks delicious, and I had to cook this. But it didn’t turn out as near as pretty as yours! Well done!!
xo
http://www.dearbabymj.com
Pretty sure yours was not bad either :)
Nice blog you have there! Life in Malaysia must be really different to the US :)
Cheers,
Marc
Hey! I want to make this for my family but I live 2 hours away, I wanna know if I can put the tart together, refrigerate it and then when I arrive home, bake it.
Hi Valeria,
since you should blind bake the crust, I would not recommend to prepare it and bake it much later – the liquids of the filling will go through.
What I already did and worked fine – I prepared the tart and baked it completely as described – then let it cool down, put it in the fridge and reheat it in the oven the next day for about 10-15 minutes – a little bit of olive oil brushed on the veggies before heating it up and it almost looked and tasted like fresh made ;)
Cheers,
Marc
Can you suggest a way of making this vegan? I would love to wow my friends.
Hi Angela,
sorry – but I have no idea – the filling is basically only cheese and diary products – if it was only one ingredient I could probably help, but I am not that familiar with vegan replacements.
Cheers,
Marc
Hi Marc, great recipe! our spiral was perfect. blanching the carrots really helped. the eggplant was where we had the most difficulty. but, patience and music and wine got us through. i let the tart cook for about an hour and a half keeping an eye on it and was rewarded with one just as nice as your descriptive photos. Thanks man
Good to hear it worked well! Having a glass of wine while baking or cooking is always a good idea! :D
The second time you do it, it will get much easier!
Cheers,
Marc
Thank you for the video of this very veggie and delicious tart! Well done, Marc. Another recipe to try. Indeed.
Cheers!
Thxs again :)
Hello, Marc!
Thank you for the perfect recipe! I sent to my wife a link on your blog!
John
Weedit.photos
Hi,
For your spices, are they all 1/2 teaspoons?
Thanks!
Hi R.
the spices are not 1/2 teaspoon each. It’s 1 tsp. salt plus the other ones to season it to your liking. I would recommend to use quite a bit or it will be bland.
Cheers,
Marc