When I started looking for recipes online couple years ago – there is just no more space for cookbooks in my kitchen cabinets(!) – I often stumbled over this tarts with rolled up vegetables. I instantly thought “wow” and “I have to do that one day” – well… now I did.
I have to admit it’s a bit of a pain in the ass to cut these vegetables and roll it all up without messing it up totally ;) BUT it is worth it! With a little help, it is actually not as bad. And you can curse and swear together every time the vegetables try to escape by going in directions you don’t want to ;)
Give it a try – it’s definitely worth it. The crust is very light and flaky, so it is best to use a tart tin with loose bottom, like you can get here
Note: I have made this vegetable tart now several times – what I said before was a bit dramatic :P It is not that bad to be honest…
Buy vegetables that are not too big, so it is easier to cut the slices with the vegetable slicer. Even the rolling of the vegetables is no witchcraft… the only thing can be a bit tricky is the carrot – they tend to be harder and less willing to bend. Just boil them in saltwater for a couple minutes and they will be willing to cooperate ;) Rolling the vegetables gets much easier with that.
I have a little step-by-step video for you now, where you can see how it’s done :)
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INGREDIENTS / ZUTATEN
1 1/2 cups (190g) all-purpose flour
pinch of salt
1/2 cup (110g) cold butter
1 tbsp. cold water
For the filling:
3.5 oz. (100g) mozzarella
3.5 oz (100g) gruyère cheese
3.5 oz. (100g) parmesan
7 oz. (200g) sour cream
1 tsp. salt
pepper, nutmeg, smoked paprika
3-4 medium zucchini (green and yellow)
1 medium eggplant
2-3 large carrots
salt and pepper
olive oil
190g Mehl (Type 405)
Prise Salz
110g kalte Butter
1 EL kaltes Wasser
Für die Füllung:
100g Mozzarella
100g Gruyère
100g Parmesan
200g Schmand oder Saure Sahne
1 TL Salz
Pfeffer, Muskatnuß, Smoked Paprika
3-4 mittlgroße Zucchini (grün und gelb)
1 mittelgroße Aubergine
2-3 große Karotten
Salz und Pfeffer
Olivenöl
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (180°C). Grease a 10 inch tart tin
3. Take the tin out of the fridge, line with baking parchment and fill with (baking) beans or a second tin bit smaller than the one with the dough. Blind bake for 15-20 minutes. The edges should be slightly golden in color. Take out of the oven and set aside.
4. For the filling cut the mozzarella into very small pieces. Grate the other cheeses and mix all with the sour cream. Add the salt and other seasoning and stir in. You have to taste – add chili powder or other herbs if you want it spicier. Set aside.
5. Wash the vegetables and cut into thin strips with a vegetable slicer or a sharp knife (I would recommend the slicer). The strips should have about the same height – so you might have to half them or cut parts off. You will need a lot of those strips, so keep slicing. When done, place flat on a plate and season with salt and pepper.
6. Preheat the oven to 375˚F (190°C). Fill the cheese-mix into the pre-baked crust and spread evenly. On a chopping board or a large cake, lifter start rolling the vegetables, by starting with one strip of carrot for example in a tight circle and then wrap zucchini or eggplant strips around. Play around with the different vegetable strips so you get a nice color mix at the end. The carrots strips will be the toughest to wrap because they are not as flexible as the zucchini or eggplant strips. Continue wrappin’n’rollin until your circle of rolled vegetables is roughly 10 inches in diameter. Carefully let the vegetables slide down the chopping board or cake lifter onto the cheese filling of the tart (a helping hand might be good here). Season with salt and pepper and brush with some olive oil. Bake for 40-50 minutes. If the vegetables start to get too dark, cover with some aluminum foil and continue baking. Serve warm with sour cream dip for example.
2. Den Ofen auf 180°C (350°F) vorheizen. Eine 26cm Tarteform
3. Form aus dem Kühlschrank nehmen, mit Backpapier belegen und Blinbackerbsen befüllen (alternativ eine kleiner Backform auf das Backpapier stellen). Für 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. Die anderen Käse reiben und alles zusammen mit dem Schmand/Saurer Sahne verrühren. Mit Salz und den Gewürzen abschmecken. Wenn’s etwas schärfer sein soll, kann man auch noch Chilipulver zugeben. Zur Seite stellen.
5. Gemüse waschen und in dünne Streifen schneiden – entweder mit einem Gemüsehobel (meine Empfehlung) oder mit einem scharfen Messer. Die Streifen sollten alle eine einheitliche Höhe haben – ggf. die Streifen halbieren oder Teile davon abschneiden. Es werden recht viele Streifen benötigt, also schön weiterhobeln. Die fertigen Streifen flach auf einen Teller legen und mit Salz und Pfeffer würzen.
6. Den Ofen auf 190°C (375°F) vorheizen. Die Käsefüllung in die vorgebackene Tarte geben und glattstreichen. Die Gemüsestreifen auf einem Schneidebrett oder einem großen Tortenheber aufrollen. Dazu z.B. mit einem Karottenstreifen anfangen, eng aufrollen und dann mit einem Zucchinistreifen oder einem Streifen Aubergine umwickeln. Abwechselnd die Streifen aufrollen, damit ein schönes Farbmuster entsteht. Die Karottenstreifen werden sich am meisten wehren, weil sie nicht so flexibel sind wie Zucchini oder Aubergine. Das Gemüse solange aufrollen, bis das Ganze in etwa die Größe der Tarteform hat. Die Rolle vorsichtig vom Brett/Tortenheber auf die Tartefüllung schieben (hier wäre eine helfende Hand angebracht), mit Salz und Pfeffer würzen und mit Olivenöl bestreichen. Für 40-50 Minuten backen. Sollte das Gemüse zu dunkel werden, mit Aluminiumfolie abdecken und weiterbacken. Warm servieren z.B. mit einem Sourcream Dip oder ähnlichem.
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Here is a version of the recipe you can print easily.
Print
Vegetable Spiral Tart
- Prep Time: 30
- Cook Time: 80
- Total Time: 180
Ingredients
For the pastry
- 1 1/2 cups (190g) all-purpose flour
- pinch of salt
- 1/2 cup (110g) cold butter
- 1 tbsp. cold water
For the filling
- 3.5 oz. (100g) mozzarella
- 3.5 oz (100g) gruyère cheese
- 3.5 oz. (100g) parmesan
- 7 oz. (200g) sour cream
- 1 tsp. salt
- pepper, nutmeg, smoked paprika
- 3–4 medium zucchini (green and yellow)
- 1 medium eggplant
- 2–3 large carrots
- salt and pepper
- olive oil
Instructions
- Sieve the flour into a large bowl. Add salt and cold butter in small pieces. Rub the butter into the flour until it resembles crumbs. Add the water and knead the dough. Work quick so the dough does not get too warm. Wrap in plastic wrap and let rest in the fridge 30-60 minutes.
- Preheat the oven to 350˚F (180°C). Grease a 10 inch tart tin. On a floured surface roll out the dough a little bit bigger than the tart tin. Carefully place the pastry into the tin and press the dough to the bottom and the sides. Place in the fridge for another 10 minutes to cool down.
- Take the tin out of the fridge, line with baking parchment and fill with (baking) beans or a second tin bit smaller than the one with the dough. Blind bake for 15-20 minutes. The edges should be slightly golden in color. Take out of the oven and set aside.
- For the filling cut the mozzarella into very small pieces. Grate the other cheeses and mix all with the sour cream. Add the salt and other seasoning and stir in. You have to taste – add chili powder or other herbs if you want it spicier. Set aside.
- Wash the vegetables and cut into thin strips with a vegetable slicer or a sharp knife (I would recommend the slicer). The strips should have about the same height – so you might have to half them or cut parts off. You will need a lot of those strips, so keep slicing. When done, place flat on a plate and season with salt and pepper.
- Preheat the oven to 375˚F (190°C). Fill the cheese-mix into the pre-baked crust and spread evenly. On a chopping board or a large cake lifter start rolling the vegetables, by starting with one strip of carrot for example in a tight circle and then wrap zucchini or eggplant strips around. Play around with the different vegetable strips so you get a nice color mix at the end. The carrots strips will be the toughest to wrap, because they are not as flexible as the zucchini or eggplant strips. Continue wrappin’n’rollin until your circle of rolled vegetables is roughly 10 inches in diameter. Carefully let the vegetables slide down the chopping board or cake lifter onto the cheese filling of the tart (a helping hand might be good here). Season with salt and pepper and brush with some olive oil. Bake for 40-50 minutes. If the vegetables start to get too dark, cover with some aluminum foil and continue baking. Serve warm with sour cream dip for example.
Notes
- Enjoy rolling and baking!
Nutrition
- Serving Size: 12
*Affiliate Link (Werbung) to Amazon Germany
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