Spiral Vegetable Tart
User Reviews
5
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Prep Time
30 mins
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Cook Time
55 mins
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Total Time
1 hr 35 mins
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Servings
6 people
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Calories
240 kcal
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Course
Main Course
Spiral Vegetable Tart
Description
In the Spiral Vegetable Tart, a pâte brisée style pastry made with flour, butter, egg, lemon juice, and salt forms the crisp tart shell. After mixing and chilling, the dough is rolled and blind-baked with weights to develop a golden, sturdy base. A mixture of goat cheese, lemon juice, minced garlic, salt, pepper, and fresh thyme creates a creamy and flavorful filling spread evenly over the cooled crust.
Yellow squash, zucchini, and carrot are sliced thinly using a peeler, then blotted dry to remove moisture. The vegetable slices are arranged in a tight spiral pattern on top of the cheese filling for visual appeal and even cooking. Brushing the vegetables with olive oil and seasoning them with salt and thyme ensures a savory, lightly crisp finish once baked again.
This tart combines mild, fresh vegetable flavors with creamy and tangy cheese, complemented by a buttery crust. It suits brunch, light lunch, or as an elegant starter. Adjusting the herbs or cheese type can tailor the flavor profile.
To make the crust without egg, substitute with whole milk and omit the egg wash. Chilling the dough before rolling is important for easy handling and flakiness.
Ingredients
For the Filling
- 1/2 cup goat cheese
- 1 Tablespoon lemon juice
- 1 teaspoon garlic minced
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp thyme fresh leaves
For the Vegetables
- 3 yellow squash
- 3 zucchini
- 4 carrot
- 1 1/2 tsp salt
- 2 tsp thyme fresh leaves
- 2 tbs olive oil for brushing
For the Shell
- 1 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1 egg
- 1 tbsp lemon juice
- 1 egg yolk
- 9 tbsp butter cut into 1 inch cubes, cold
Instructions
For the filling
- Mix the goat's cheese, lemon juice, garlic, salt and thyme in a small bowl.
For the Tart Shell
- Mix the egg and lemon juice in a small bowl.
- Add the flour, butter and egg mixture to a food processor and pulse until if forms into a ball.
- Place dough on a floured surface and knead about 5-7 times.
- Form into a disk, wrap in plastic and chill for at least 30 minutes.
- Roll out into a 10-11 inch circle and line tart pan making sure to puch into all the corners.
- Cover with parchment paper and weights (you can use beans or rice) and bake at 425F for about 18 minutes.
- Remove paper and wrights and brush with beaten egg yolk. Return to oven and bake for another 4-5 minutes longer. Allow to cool before applying filling.
Assembly
- Slice the vegetables with a peeler and arrange on paper towels to absorb water.
- Spread the goat cheese mixture on the baked tart shell.
- Arrange the slices in a spiral.
- Brush tart with olive oil. Sprinkle salt and thyme (pepper is desired).
- Bake at 350F for about 50-55 minutes.
Notes
- This recipe adapts a classic pate brisée crust from the James Beard Foundation for a tender, flaky shell.
- For an egg-free version, replace the egg wash with 2 tablespoons of whole milk and omit the egg in the dough.
- Chilling the dough before rolling helps achieve a flakier pastry that is easier to handle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 240kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 64mg | 21% |
| Sodium | 320mg | 13% |
| Potassium | 360mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 160mg | 16% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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