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side slice of vegetable tart

Spring Vegetable Tart

A showstopper colorful vegetable tart using seasonal vegetables formed into a spiral atop a pesto covered crust.
Prep Time 2 hrs
Cook Time 1 hr
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American, Italian


  • tart pan
  • mandolin
  • vegetable peeler


  • 1 1/2 Pie Crusts homemade or prepared


  • 2 zucchini, medium
  • 5 yellow squash, small size*
  • 3 purple carrots
  • 3 carrots, large
  • 1 1/2 cups pesto
  • 1 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper, freshly ground
  • 1 tbsp fresh herbs optional



  • Preheat oven according to temperature instructions for pie crust.
    Cut piece of wax paper to fit bottom of tart dish.
    Spray or brush olive oil onto the wax paper and sides of dish to ensure the dough doesn't stick.
    If using a prepared pie crust, you will need one and a half of the two crusts in the packaging as dish is 12". Roll out dough so that it is slightly larger than the size of the tart dish and is draped over edges. Trim any excess over the edges. Prick the dough using a fork on the bottom and sides of the dish.
    Blind bake the crust by placing a piece of wax paper in the tart dish over the base of the dough. Add dried beans so crust doesn't rise while baking. Remove wax paper and beans when out of oven. Let cool.

Vegetable Layer

  • While crust is baking and cooling, slice vegetables using a vegetable peeler or mandolin. A knife works but is harder to keep the sizes consistent.
    You want thin slices as you will need them to be flexible to be able to form the circle.
    Once the crust is cool, spread the pesto over the bottom.
    Work from the center of the tart out to the crust. The first circle should be as tightly wound as possible.
    Use olive oil - the one cup listed in ingredients - as the glue to hold the spirals together from one vegetable to another.
    Create the color pattern you like by winding one vegetable slice after another into a tight circle continuing to use the olive oil to hold the slices together. If the vegetables aren't "sticking", try slicing your vegetables thinner - the benefit of a peeler or mandolin over a knife.
    *The amount of vegetables really depends on how large they are. Yellow squash has been very small this season so I had to use 5 to fill my tart. I suggest buying more than you will need as you want to be able to fill the whole tart pan tightly.
    Once all vegetables are in the pattern you like, sprinkle the salt and pepper across the top.
    Bake for 35-40 minutes at 350 degrees until the vegetables are cooked.
    If the crust edges are getting too brown, lightly cover the pan with foil to continue baking the vegetables.
    Serve warm or let cool. Top with fresh herbs if desired and additional salt and pepper to taste.


This recipe does take a long time to prep with all the vegetables and design. You can slice the vegetables a day in advance and wrap them in a damp towel and keep in fridge to save a little time in that area if necessary. You could also make the crust in advance. 
I would not recommend freezing this as the vegetables are so thinly sliced that I don't think it will be as good. The crust may also get soggy from the pesto. 
Best to make and eat the same day. 
Keyword pesto, seasonal, side dish, tart, vegetables, vegetarian