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Spiral Vegetable Tart

Check Out This Video Of A Spiral Vegetable Tart, Then Try The Recipe

  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Level of Difficulty: Easy
  • Serving Size: 6


  • 2 tablespoons Dijon mustard
  • 1/2 cup creme fraiche
  • 2 large fresh sage leaves, chiffonaded (thinly sliced)
  • 2 zucchinis
  • 1 squash
  • 5 heirloom carrots (different colors if you can find them)
  • 1 eggplant
  • drizzle of olive oil
  • Salt and pepper


  1. Preheat oven to 375 F. Place the pastry in a pie pan and prick several times with a fork.
  2. Spread the mustard and crème fraîche over the bottom of pie, then sprinkle with sage.
  3. Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler. Cut so as to have always show a small strip of skin for decorative purposes.
  4. Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish.
  5. Drizzle olive oil over all. Season with salt and pepper. 
  6. Bake in a preheated oven for 40 minutes of cooking.

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