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.

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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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 1/4 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 1/4 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.

Notes

Use a mandoline for consistent vegetable slices.

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

Substitute classic basil pesto for a different flavor profile.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven for 10–12 minutes for best texture.

Delicious served warm or at room temperature—great for picnics and parties.

Prep Time: 1 hour
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice
Calories: 222
Sugar: 5g
Sodium: 210mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 3g
Cholesterol: 5mg