Crust-Less Veggie Spiral Tart

Happy Spring! This flower looking veggie tart has got me realizing that I really enjoy spiralizing my meals! Whether it’s spiralized zoodles, lasagna or.. this tart! There’s just something so pretty about that spiral look.

INGREDIENTS
  • 1 cup sun-dried tomatoes (drain and save the oil for later)
  • 1/4 cup basil
  • 3 cloves garlic, pressed
  • 1/4 cup olive oil or avocado oil
  • 1/4 – 1/2 cup Parmesan, shredded (optional)
  • 1 large zucchini, thinly sliced
  • 1 large parsnip, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 tablespoons of fresh or dried herbs (suggested: rosemary, thyme, oregano)
  • Himalayan salt and fresh pepper, to taste
DIRECTIONS
  1. Preheat the oven to 350 °F.
  2. Place the sun-dried tomatoes, basil and garlic in a food processor or blender. Pulse several times, then slowly add in the oil. Continue to pulse until the pesto reaches the consistency of spreadable paste. Add salt and pepper to taste.
  3. Take 3/4 of the pesto and spread it on the bottom or your pan. If you are using Parmesan you can sprinkle half of the amount on top of the pesto.
  4. Add the remaining pesto to the saved oil from the sun-dried tomatoes and mix together to create a very oily pesto sauce. Save this to top at the end.
  5. Next, take your zucchini and line the outer rim of your pan. Continue this process by rotating through each vegetable until you have filled the tart. Don’t worry about making the circles “perfect” as they push together when the tart gets more full. For a tighter spiral look, see my notes below.
  6. Once completed, take the remaining pesto sauce and lightly brush the top of the tart until you have used it all up. Sprinkle any herbs you have chosen to use and top with a generous amount of salt and fresh pepper. If you are using Parmesan, you can sprinkle the remaining amount on top of the tart.
  7. Place in the oven and bake for 30 – 45min or until desired consistency. I don’t like my veggies too soft so I cooked it for only about 30min.
  8. Voila! You can cut into “pie” shapes and serve your scoop out with a spoon. 🙂
NOTES
  • Prepping Your Vegetables: There are two ways you can cut your veggies – lengthwise or in round circles like I have done. A mandolin or vegetable peeler works great for thin lengthwise cuts and allows for a tighter spiral look. Using a knife to make round circles works great for a quicker alternative.
  • Spiraling Your Veggies: If you have made the thin lengthwise strips, it is easier to spiral them by rolling a strip into a tight circle and placing it in the center of the tart. Take the next vegetable slice and roll around the first slice. Continue wrapping the vegetable slices until the tart is full.

 

With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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