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Spiral Vegetable Tart

A mesmerizing vegetable tart with a flakey pastry base and a filling made from goat cheese, lemon juice, salt, thyme, and minced garlic. 
Course Main Course
Cuisine American, Greek
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings 6 people
Calories 240kcal


For the Filling

  • 1/2 cup goat cheese
  • 1 Tablespoon lemon juice
  • 1 teaspoon minced garlic
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tsp fresh thyme leaves

For the Vegetables

  • 3 yellow squash
  • 3 zuccinni
  • 4 carrots
  • 1 1/2 tsp salt
  • 2 tsp fresh thyme leaves
  • 2 tbs olive oil for brushing

For the Shell

  • 1 1/3 cups all-purpose flour
  • 1/4 tsp salt
  • 1 egg
  • 1 tbsp lemon juice
  • 1 egg yolk
  • 9 tbsp cold butter cut into 1 inch cubes


For the filling

  • Mix the goat's cheese, lemon juice, garlic, salt and thyme in a small bowl.

For the Tart Shell

  • Mix the egg and lemon juice in a small bowl.
  • Add the flour, butter and egg mixture to a food processor and pulse until if forms into a ball.
  • Place dough on a floured surface and knead about 5-7 times.
  • Form into a disk, wrap in plastic and chill for at least 30 minutes.
  • Roll out into a 10-11 inch circle and line tart pan making sure to puch into all the corners.
  • Cover with parchment paper and weights (you can use beans or rice) and bake at 425F for about 18 minutes.
  • Remove paper and wrights and brush with beaten egg yolk.  Return to oven and bake for another 4-5 minutes longer. Allow to cool before applying filling.


  • Slice the vegetables with a peeler and arrange on paper towels to absorb water.
  • Spread the goat cheese mixture on the baked tart shell.
  • Arrange the slices in a spiral.
  • Brush tart with olive oil. Sprinkle salt and thyme (pepper is desired).
  • Bake at 350F for about 50-55 minutes.



  • Pate Brizeé recipe adapted from James Beard Foundation.
  • If you want to make the crust without eggs, add 2 tbsp of whole milk and skip the egg wash. 


Serving: 1slice | Calories: 240kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 320mg | Potassium: 360mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 12.4mg | Calcium: 160mg | Iron: 0.9mg