For this Recipe Friday, we were inspired by this beautiful Spiral Vegetable Tart that we found on The Colorful Kitchen. Our version is slightly different, but it came out just as pretty! Savory tarts are so yummy and can be changed up a bit with any of the vegetables in season. This one would make a perfect appetizer on Thanksgiving.
Spiral Vegetable Tart
- Phyllo Dough – the original recipe calls for spelt dough, but we changed it to phyllo dough because we love how flaky and easy phyllo dough is to work with!
- 1/2 C pumpkin puree
- 1 medium eggplant
- 3 carrots
- cabbage leaves (about 1/4 cabbage)
- 2 C spinach
- 2 Tbs olive oil
- salt, pepper, garlic to taste
- Balsamic vinegar
- Preheat oven to 375 degrees. Grease a pie dish.
- Use a mandolin slicer (or vegetable peeler) to slice thin strips of eggplant and carrot. Slice pieces of cabbage leaves to match the size of the strips. Mix sliced veggies in bowl with oil and seasoning
- Open a box of phyllo dough and take a phyllo sheet and place it into the tart pan. Fold up the sides of the dough. No worries if it rips, you can patch it up and no one will ever know!
- Spread pumpkin puree evenly over dough.
- To begin the spiral, roll strips of carrots together and place in the center of the tart. Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. Drizzle olive oil over everything and sprinkle with salt and pepper.
- Bake for 45 minutes. Check on the crust about halfway and if the crust is looking toasty, cover just the crust with foil so it doesn’t burn.
- Serve warm, with balsamic vinegar drizzled on top.
Some tips on assembling the tart:
- Put a little pumpkin puree on the carrots to get them to stick.
- Don’t worry about making the spinach pretty or uniform because the next layer hugs it back in.
- If you need to take a break while assembling (to take care of a baby or to answer the phone) just put it back in the fridge to keep the dough chilled.
- For those of you who are not vegan, it would be super yummy with goat cheese dolloped on top.
Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero