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Spiral Vegetable Tart with Sundried Tomato Pesto

A beautiful and flavorful spiral vegetable tart featuring zucchini, carrots, and eggplant over a sundried tomato pesto base.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Appetizer, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Tart Base
  • 1 sheet puff pastry
  • 0.5 cup sundried tomato pesto
  • 1 tbsp olive oil
Vegetable Spiral
  • 2 zucchinis
  • 2 carrots
  • 1 eggplant
  • salt and pepper
  • 0.5 tsp oregano
  • 0.5 tsp basil
Optional Add-Ins
  • 0.5 cup shredded mozzarella
  • 0.25 cup Parmesan grated

Equipment

  • Mandolin slicer
  • Vegetable peeler
  • Tart pan

Method
 

  1. Preheat oven to 375°F (190°C). Prepare tart crust in pan.
  2. Spread sundried tomato pesto across the base.
  3. Slice vegetables into thin ribbons using a mandolin.
  4. Brush vegetables with olive oil and season with spices.
  5. Roll one ribbon into a tight coil, then wrap additional ribbons around it to form a spiral.
  6. Place spiral into tart and continue adding ribbons to fill the pan.
  7. Bake 40–50 minutes until vegetables are soft and crust is golden.

Notes

Microwave stiff vegetables briefly to make bending easier.