Gluten Free Sprial Vegetable Tart

Gluten Free Spiral Vegetables Tart

Vegetables are always a healthy choice to use no matter how you cook them. I am always striving to create healthy vegetable recipes so that my children don't get bored.  We all know the health benefits of vegetables. Some vegetables like broccoli are better raw than cooked. Cooked mushrooms, asparagus, peppers and many other vegetables contain more antioxidants like ferulic acid and carotene as compared to their raw forms. The bottom line; vegetables are good for your health regardless of the method they are prepared.

I am always striving to incorporate more vegetables into my children's diet in a way that not only is pleasing to the palate but also to the eyes. I have been itching to make this beautiful Spiral Vegetable Tart for a long time. I knew my children would love it. It seemed so vibrant just like a whirlpool of colours. It was love at first sight since I saw the photo of the Spiral Vegetable Tart while trolling the  the internet.

The tart consisted of a pastry base with carrots, zucchini and aubergines spiralling all around the tart base.  I wanted to make a gluten free base so I used shredded potatoes as the gluten free base for the tart and it worked out really well. The key is to take as much water out of the potatoes as you can. You can either use a muslin cloth or a large sieve for this purpose. Basically any method that clicks with you.


To anchor the vegetables to the base I have used a mixture of ricotta and cheddar cheese.  Seasoning the vegetables before arranging the vegetables in a spiral manner is also important or else the result will be a rather bland tasting tart.

Ingredients	Quantiy
baking potatoes	3 medium
zucchini	2 medium
carrots	2 medium
aubergines	1 large
ricotta cheese	200g
grated cheddar cheese	180g
milk	3-4 tbsps
black pepper powder	to taste
salt	to taste
olive oil	3 tbsp
mixed herbs	1 tbsp

Method:

Gtrate the potatoes with the help f a grater. Strain out the water with the help of a muslin cloth. Drain out as as much water as you can. Season with salt and pepper. Spread inside an 8 inch greased spring form tin. Press the mixture along the sides with the back of a spoon. Bake in a preheated oven at 200 degrees C until the tart base is crisp and golden brown.

Slice the vegetables into very thin slices. A mandolin is best for this purpose. I have sliced aubergine without the Mandolin as you can see they are not very thin.

Drain the ricotta cheese add the cheddar cheese and season with salt and pepper. Mix in the milk to form a paste like consistency.  Add more milk if the mixture seems too thick. The mixture should be of a medium thick consistency. Add the herbs of your choice. Spread the ricotta and cheddar mixture on the  baked tart base.

First roll a carrot strip followed by zucchini and then an aubergine strip. See the picture below.

Keep layering the vegetable strips following around the centre till you reach the ends. 

Apply some olive oil with the help of a pastry brush. Bake in a preheated oven at 200 degrees C for 40-50 minutes.

For other easy and healthy Vegetable Tart options do check out my recipe for Sunflower Pie

I hope you will try to make my Spiral Vegetable Tart recipe. It is very healthy and tasty and I am sure your kids will love it. Do let me know what you think about it!

Happy Cooking!