Vegetable spiral tart

Vegetable-spiral-tart-8
Looks amazing, tastes great, you will be the king of any party!

Find Marc at www.baketotheroots.de

 

Difficulty: Medium

Time: 30 min. preparation time, 80 min. baking time

Nutrition: Calories ca 258 / Protein 11g / Carbohydr. 15g / Fat 17g

Ingredients (12 servings)

2zucchini (green)
2zucchini (yellow)
1eggplant
3carrots
190 gall-purpose flour
110 gbutter
2 tbspwater (ice-cold)
100 gmozzarella (in liquid, drained)
100 gGruyère or other hard cheese
100 gParmesan cheese
200 gsour cream
1 tspsalt
pepper
smoked paprika
nutmeg
flour for flouring
butter for greasing
olive oil

Utensils

fork, cheese grater, pastry brush, oven, vegetable peeler, sieve, tart pan (ø 26 cm/10 inch), plastic wrap, large bowl, pie weights or dried beans, parchment paper, flat plate or cake lifter, cutting board, knife, rolling pin

Wine Tip

Sauvignon Blanc
The fresh aromas and acidity of a relatively young, dry Sauvignon Blanc make a perfect pairing. Such wines are often redolent of cut grass or green vegetables and go wonderfully with the roasted vegetables in the tart.

Step 1

Vegetable spiral tart

Sift flour and a pinch of salt into a large bowl. Add butter in small pieces. Working quickly, combine the dough into coarse crumbs. Add cold water and form into a ball. Wrap in plastic wrap, transfer to refrigerator, and let rest for approx. 30 – 60 min.

sieve, plastic wrap, large bowl

190 g all-purpose flour / 110 g butter / 2 tbsp water / salt

Step 2

Vegetable spiral tart

In the meantime, cut mozzarella into small cubes and grate Gruyère and Parmesan cheeses. Mix cheeses with sour cream and salt. Season to taste with pepper, smoked paprika and nutmeg. Set aside until needed.

cheese grater, cutting board, knife

100 g mozzarella / 100 g Gruyère cheese / 100 g Parmesan cheese / 200 g sour cream / 1 tsp salt / pepper / smoked paprika / nutmeg

Step 3

Vegetable spiral tart

Preheat oven to 180°C/350°F. Peel long thin strips from zucchini, eggplant and carrots. Try to make all the same width if possible, halving some lengthwise if needed. Season each slice with salt and pepper.

oven, vegetable peeler

2 zucchini (green) / 2 zucchini (yellow) / 1 eggplant / 3 carrots / salt / pepper

Step 4

Vegetable spiral tart

Flour work surface. Remove dough from refrigerator and roll out thinly. Grease tart pan and place dough into it. Trim edges if needed. Using a fork, poke holes into bottom, return to refrigerator, and let rest for approx. 10 min.

fork, tart pan, rolling pin

flour for flouring / butter for greasing

Step 5

Vegetable spiral tart

Carefully place parchment paper on the dough and fill with pie weights or dried beans. Blind bake in the preheated oven at 180°C/350°F for approx. 15 – 20 min. until edges are golden.

oven, pie weights or dried beans, parchment paper

Step 6

Vegetable spiral tart

Meanwhile, arrange vegetable slices in a spiral, alternating the colors. Continue until the spiral is almost as large as the tart pan.

flat plate or cake lifter

Step 7

Vegetable spiral tart

Increase oven temperature to 190°C/375°F. Remove parchment paper and pie weights from tart pan. Pour cheese filling into tart. Carefully transfer vegetable spiral into the pan, tucking any loose ends in. Brush top of tart with olive oil and bake for approx. 40 – 50 min.

pastry brush, oven

olive oil

Step 8

Vegetable spiral tart

Serve the tart warm.