B-Well Spiral Vegetable Tart

Most of the time, we eat things because they are delicious. Sometimes, we eat things because they’re beautiful and today it’s both! Thinly sliced nutritious vegetables are the visual star of this spiral vegetable tart. With a layer of homemade sundried tomato pesto and a crispy crust, this tart is as delicious as it is beautiful.

Serves: 6-8
Time: 1hr30 minutes
Recipe by: Thando Manyoni


For crust:
200g all-purpose flour
Pint of salt
1 tbsp thyme
100g butter, cold and cut into cubes
¼ cup water, very cold

For filling:
B-well olive oil and canola blend
1 cup sundried tomatoes, drained
¼ basil leaves
2 garlic cloves
¼ cup hard grated cheese
1 large zucchini, thinly sliced lengthways
1 large egg plant, halved and thinly sliced lengthways
3 medium carrots, thinly sliced lengthways


Preheat the oven to 180C and prepare a tart tin.
Place the flour, salt and thyme in a food processor pulse to combine. Add the butter and slowly puls until the mixture forms a crumb consistency. While pulsing slowly add the water, a little bit at a time. Stop as soon as the dough comes together. Cling wrap the dough and rest for 10 minutes. Remove the dough from the fridge and place between two layers of baking paper and roll out 5mm thick. Gently transfer the layer of dough into the tart tin and press into the sides and bottom. Trim any excess overhang. Place the dough tart tin in the fridge for 15 minutes. Line the dough with parchment paper and fill with dry beans, bake for 15 minutes or until edges are golden. Remove from oven and cool.
Make the pesto by combining the sundried tomatoes, basil, garlic in a blender until smooth. Add salt and pepper to taste. Spread the pesto over the base of the tart, followed by the cheese. Toss the vegetable slices in oil. Roll one strip into a tight circle in the centre of the tart. Continue wrapping the vegetable slices in centric circle until the tart is full. Brush the top with more oil, sprinkle salt and pepper and bake for 30-40 minutes or until the vegetables are crisp and tender. Remove from the oven, slice and serve.

Chefs Tip: 

  • Cut the vegetables to a similar thickness using a mandolin or Y-peeler so the vegetables cook through at a similar time.
  • The spiral vegetable tart can be refrigerated for up to 5 days and reheated in the oven or enjoyed at room temperature.


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