Get your free 2 Day Vegan Meal Plan!

Vegan Spiral Vegetable Tart

If you like getting fancy in the kitchen, today’s recipe is for you.

I’ve been having so much fun this summer making sweet pies but last week I decided to switch things up and try my hand at a savory version. What I love about pies is that they are often as beautiful as they are delicious- have you seen some of the crazy crust designs out there?!

I wasn’t totally sure that this experiment in savory-pie-making would turn out tasty but I’m happy to report that today’s Vegan Spiral Vegetable Tart is both super yummy and fun to look at! It’s the perfect dinner party recipe to transition into fall with.

To create the thin vegetable strips, I used a mandolin slicer but if you don’t have one a vegetable peeler should do the trick. After I sliced all my strips, I cut them so they were roughly the same size and would fit in the dish nicely together. For the greens, I used Organic Girl “pepper greens” (check out my collaboration with them on instagram!) which added a nice kick, but any time of leafy green should add the right texture.

I hope you have as much fun with this recipe as I did. Make sure to snap a pic of yours and tag me on instagram or Facebook so I can see your lovely pies!


3.8 from 4 reviews
Vegan Spiral Vegetable Tart
Prep time
Cook time
Total time
Recipe type: entree
Cuisine: vegan
Serves: 6-8
  • 1 cup spelt flour
  • ⅓ cup vegan butter
  • 2 tbs cold water
  • dash of salt
  • ½ cup pumpkin puree
  • 2 medium eggplants
  • 4 medium carrots
  • cabbage laves (about half a small cabbage)
  • 2 cups greens of your choice
  • 2 tbs olive oil
  • salt and pepper
  • balsamic vinegar
  1. Preheat oven to 375°. Grease a pie dish.
  2. To prepare crust, plus flour, butter, water and salt in food processor until thoroughly combined. Scoop out dough and use your fingers to press it evenly into the bottom and sides of pie dish.
  3. Spread pumpkin puree evenly over crust.
  4. 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.
  5. 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.
  6. Bake for 45 minutes. Serve warm, with balsamic vinegar drizzled on top.








Pin Tweet Share

37 Responses to Vegan Spiral Vegetable Tart

  1. Hi there Ilene
    I tried this recipe today, and it was really delicious, but the base was not crisp. I didn’t have spelt flour so used gluten-free flour instead, but it was soggy and crumbled when I served it. It tasted lovely and cooked well, between 3 of us we polished it off :-) Question – shouldn’t I bake the base first before adding the veges so that it is crispy and that I can cut pieces like a pizza? Thanks for a super recipe otherwise. :-)

    • I’m glad you enjoyed the recipe! Using gluten-free flour will definitely change the texture of the crust. I haven’t tried gf flour with this crust recipe but I would imagine that pre-baking it for a few minutes would solve the problem. Let me know how it goes if you try it again!

  2. Hi there! I am hoping to make this gorgeous tart with a regular flour crust. Can you steer me toward the right type? Like – is this more similar to a pie crust? Or a pizza crust? Thank you!

    • Hi Sarah,

      This is definitely a pie crust. You can use a pre-made or simply swap regular flour for the spelt flour that’s called for in the recipe. Enjoy!

  3. Wow! This is soon gorgeous it blows me away! I have never ever seen anything like this. Do you think this would be a good dish for serving at a party? By the way, your photos are breathtaking and I love your website design!

    • Thanks so much! I think it’s a great party dish because you can prepare it ahead of time then heat it up when it’s party time!

  4. Love the look of this recipe Ilene! However, pumpkin puree is hard to come by in the UK and the fruit is now out of season. Do you think butternut squash would work instead? Also, if I make the tart ahead for a party, would you recommend cooking and then re-heating or chilling and cooking before serving? Thank you!

    • Butternut squash or sweet potato would be a great substitute! Really any type of puree that will help keep the other veggies in place will do the trick. For the freshest tart, I would recommend assembling it ahead of time then cooking it right before the party. Enjoy!

  5. made two different veggie tarts for my sister’s birthday, and wow, could not have hated this one more. it looked so pretty and yet was a combination of the least complimentary flavours, and was mostly bland. the other one was amazing though, so not a total fail. Im guessing all the previous commentors havent actually tried it, just think its pretty. its also a huge hassle to put together, for the amount of effort, it tasted terrible!!

  6. This is BEAUTIFUL! It says to use a pie dish but it looks like a cocotte. What size did you use?

    I can’t wait to make it!

  7. Regarding the crust, should I pulse it until it was is combined — OR until it begins to shape itself into a ball?
    I made the crust with Bob”s all purpose GLUTEN FREE flour with a touch of xanthan gum. It seemed blended, but it did not combine into a dough ball. Perhaps due to the gluten free flour? Anyway, I scooped it into the pie dish and it seemed to be dough like. Am pre-baking the crust. Thanks for any advice.

  8. Would you recommend just doing Day of? My husband is coming home on thanksgiving morning and I would prefer to make it day before and then reheat the next evening for dinner. Will it get soggy and. It good in fridge?

  9. This was beautiful and tasty! I had zucchini I needed to use so I put strips in the tart. I also put 2 teaspoons if honey in the pumpkin puree to sweeten it up.

  10. Beautiful and delicious! I used mashed sweet potatoes (seasoned with onions and indian spices) for the base and carrots, yellow and green zucchini, eggplant, parsnips, red peppers, red cabbage and kale. Used frozen pie crust because i didn’t have time to make the crust. Even my meat eater husband loved it.

  11. I made this but used a crisy potatoes base I used cauliflower puree and carrots, parsnips and brussel sprouts for my greens
    It was well received and tasted yum. Looked great too. Thanks great idea.

Leave a reply

Rate this recipe:  

Copyright © The Colorful Kitchen | Design by The Nectar Collective