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–+ servings
A spiral vegetable tart. Thin ribbons of colorful veggies wrapped in spirals nestled in a savory cheesy custard in a ritz cracker crust.

SPIRAL VEGETABLE TART

Delight your taste buds with our vibrant Spiral Veggie Tart, a colorful and savory masterpiece perfect for spring gatherings and Easter celebrations.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Breakfast and Brunch, Dinner, Holidays and Entertaining, Lunch, Very Diva
Cuisine American
Servings 8 servings
Calories 158 kcal

Ingredients
  

  • 1 ½ cups rich buttery cracker crumbs
  • ⅓ cup melted butter
  • ½ cup heavy cream or half and half
  • 1 egg
  • ¼ teaspoon salt
  • 1 8 ounce tub whipped cream cheese garden vegetable flavor
  • 1 1 pound carrots about 4 large carrots
  • 1 large large zucchini
  • Drizzle of olive oil

Instructions
 

  • Preheat oven to 400°F degrees.
  • To make crust, crumble the crackers into a fine meal and blend with melted butter until all the crumbs are evenly moistened.
  • Press the mixture firmly into a 9-inch tart pan, ideally with a removable bottom.
  • Bake the tart shell for 10 minutes. Leave the oven on.
  • Meanwhile, make the filling. In a small bowl whisk the cream, egg, and salt.
  • Bake the tart shell for 10 minutes. Leave the oven on.
  • Meanwhile, make the filling. In a small bowl whisk the cream, egg, and salt.
  • In another bowl, stir the cream cheese to soften.
  • Add 4 tablespoons of the egg mixture and stir to completely combine, set aside. Reserve the remainder of the egg mixture.
  • To prepare the vegetables, cut both ends off the carrot. Using a vegetable peeler, peel the skin off the carrots and discard.
  • Continue to peel long, wide, lengthwise layers from the carrots, until it’s a lovely pile of strips. Repeat with remaining carrots.
  • Peel the zucchini in the same manner as the carrots. It’s important that the strips of veggies be similar in width. I sliced some of the zucchini in half to match the carrot.
  • When you have your veggies sliced, place them in a big bowl and toss with a drizzle of olive oil.
  • Microwave the veggies for 2 minutes to soften. This is the secret to making this technique work. You are now a keeper of the secret. Shhhh.
  • To assemble the tart, using an offset spatula or back of a spoon, carefully spread the cream cheese mixture on the bottom of the tart shell. There will be some rogue crumbs, don’t worry. The spiral will cover a multitude of sins.
  • Roll a strip of zucchini into a tight spiral, followed by a strip of carrot.
  • Continue adding slices, alternating colors, forming a tightspiral. When this spiral becomes too big to hold in your hand, you cancarefully place it in the center of the tart.
  • Continue arranging alternating layers of vegetables around the spiral until you reach the outer edge of the crust.
  • Spoon the remaining egg mixture over the spiral, encouraging the mixture to sink in between the layers of veggies.
  • Place the tart pan on a baking sheet and bake for 25minutes. Test for temperature of 140°F to ensure the egg has cooked.
  • Cool and serve. It’s a little difficult to slice, a serrated knife worked best.

Nutrition

Calories: 158kcalCarbohydrates: 9gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 46mgSodium: 254mgPotassium: 149mgFiber: 1gSugar: 3gVitamin A: 422IUVitamin C: 7mgCalcium: 46mgIron: 1mg
Keyword Easter, Eggs, Festive, Pies and Tarts, Spring, Summer, Vegetable
Tried this recipe?Let us know how it was!