Name: Stunning Spiral Vegetable Tart with Sundried Tomato Pesto
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Mediterranean
Ingredients: 1 batch no-fail pie crust (homemade or store bought); 1 cup sundried tomatoes packed in oil, drained; 1/4 cup fresh basil leaves; 2 cloves garlic; 1/2 cup extra virgin olive oil, divided; 1/4 cup shredded Parmesan cheese (optional); 1 large zucchini; 1 large yellow squash; 2–3 medium carrots; 2 tablespoons fresh herbs (such as rosemary, thyme, oregano), chopped; Salt and freshly ground black pepper, to taste

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This Stunning Spiral Vegetable Tart with Sundried Tomato Pesto is more than just a pretty face. It's a savory showstopper that transforms fresh summer produce into a work of edible art. With paper-thin ribbons of zucchini, yellow squash, and carrots arranged in mesmerizing spirals over a rich sundried tomato pesto and flaky crust, every bite balances crisp-tender vegetables with bold, herby flavor. It’s perfect for special occasions or simply celebrating the bounty of the season.

Stunning Spiral Vegetable Tart with Sundried Tomato Pesto

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 batch no-fail pie crust (homemade or store bought)

1 cup sundried tomatoes packed in oil, drained

¼ cup fresh basil leaves

2 cloves garlic

½ cup extra virgin olive oil, divided

¼ cup shredded Parmesan cheese (optional)

1 large zucchini

1 large yellow squash

2–3 medium carrots

2 tablespoons fresh herbs (such as rosemary, thyme, oregano), chopped

Salt and freshly ground black pepper, to taste

Directions

I start by preparing my pie crust dough and chilling it in the refrigerator for 30 minutes.

While it chills, I trim the zucchini, yellow squash, and carrots, then slice them lengthwise into thin ribbons using a mandoline or vegetable peeler.

I preheat the oven to 350°F (175°C), grease a 9-inch tart pan with a removable bottom, then roll out the dough and press it into the pan. After trimming any excess dough, I chill it for another 15 minutes.

To blind bake, I line the crust with parchment paper and fill it with pie weights or dried beans, baking it for 15 minutes until the edges turn golden. I let it cool slightly before filling.

In a food processor, I pulse together sundried tomatoes, basil, and garlic. Then, I slowly stream in ¼ cup olive oil until I get a spreadable pesto. I season it with salt and pepper to taste.

I spread the pesto evenly over the cooled tart crust and sprinkle Parmesan on top if I’m using it.

I brush the vegetable strips with the remaining olive oil. Starting from the center, I roll one strip into a spiral and begin wrapping and layering more strips around it, alternating vegetables to create the spiral pattern.

Once the tart is filled, I brush the top with any leftover olive oil, then sprinkle chopped herbs, salt, and pepper.

I bake the tart for 45–50 minutes, until the vegetables are tender but still crisp. After cooling it for 10 minutes, it’s ready to serve.

Servings and timing

Prep Time: 1 hour

Cooking Time: 45 minutes

Total Time: 1 hour 45 minutes

Servings: 10

Calories: 222 kcal per serving

Variations

I sometimes swap out the sundried tomato pesto for classic basil pesto for a brighter, more herbal flavor.

For a vegan version, I skip the Parmesan or use a plant-based alternative.

To make it gluten-free, I use a gluten-free pie crust — homemade or store-bought.

If I want extra flavor, I layer in thin slices of roasted red pepper or grilled eggplant along with the other vegetables.

For a shortcut, I use store-bought pie crust and pre-sliced vegetables when I’m short on time.

Storage/Reheating

I store leftover tart in an airtight container in the refrigerator for up to 3 days. To reheat, I place slices in a 350°F oven for about 10–12 minutes until warmed through. I avoid using the microwave as it can make the crust soggy. This tart is also delicious served at room temperature, especially as a picnic or party dish.

FAQs

How do I keep the vegetables from getting soggy?

I slice them very thin and avoid overbaking. Brushing them with olive oil and baking at a moderate temperature helps them cook evenly without becoming mushy.

Can I make this tart ahead of time?

Yes, I often prepare the crust and pesto a day in advance. I also slice the vegetables ahead and store them in the fridge wrapped in damp paper towels. I assemble and bake it fresh for the best texture.

What can I use instead of a tart pan?

If I don’t have a tart pan, I use a shallow pie dish. I just make sure to adjust the crust edges and watch the baking time, as it may vary slightly.

Is it possible to freeze this tart?

I don’t recommend freezing the baked tart, as the vegetables may become watery. However, I can freeze the crust and pesto separately and assemble everything fresh when ready to bake.

What’s the best way to slice the vegetables?

I get the most consistent results with a mandoline, but a sharp vegetable peeler or chef’s knife also works well. The key is to keep the strips thin and flexible for easy spiraling.

Conclusion

This Stunning Spiral Vegetable Tart with Sundried Tomato Pesto is a feast for both the eyes and the palate. I love how it combines artful presentation with wholesome ingredients and bold Mediterranean flavors. Whether I’m impressing guests at a dinner party or making the most of summer produce, this tart never fails to deliver beauty and flavor in every slice.

📖 Recipe:

Stunning Spiral Vegetable Tart with Sundried Tomato Pesto

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Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A stunning spiral vegetable tart featuring thin ribbons of zucchini, yellow squash, and carrots layered over a rich sundried tomato pesto in a flaky pie crust. Perfect as a main dish, appetizer, or side for any special occasion.

Instructions

Prepare the pie crust dough and chill it in the refrigerator for 30 minutes.
Trim the zucchini, yellow squash, and carrots. Slice them lengthwise into thin ribbons using a mandoline or vegetable peeler.
Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
Roll out the dough and press it into the tart pan. Trim any excess dough and chill again for 15 minutes.
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes until edges turn golden. Let it cool slightly.
In a food processor, pulse together sundried tomatoes, basil, and garlic. Slowly stream in ¼ cup olive oil until a spreadable pesto forms. Season with salt and pepper to taste.
Spread the pesto evenly over the cooled tart crust. Sprinkle Parmesan on top if using.
Brush vegetable ribbons with remaining ¼ cup olive oil.
Starting from the center, roll one vegetable strip into a spiral and wrap more strips around it, alternating vegetables to create the spiral pattern.
Once the tart is filled, brush the top with any remaining olive oil. Sprinkle chopped herbs, salt, and pepper over the top.
Bake the tart for 45–50 minutes, until vegetables are tender but still crisp.
Cool the tart for 10 minutes before serving.