Spiral Vegetable Tart


Side Dish
Spiral Vegetable Tart

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Nobody will guess you used Hy-Vee ready-to-bake pie crust in this stunning vegetarian tart that showcases beautiful spring vegetables. To create perfectly thin veggie ribbons in no time, use a mandolin slicer.

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Servings and Ingredients

Serves 6
½ (15-oz.) pkg. Hy-Vee refrigerated 9-in. pie crust (1 crust), room temperature
1 (5.2-oz.) pkg. Boursin garlic & fine herbs cheese, softened
⅓ c. Gustare Vita olive oil
½ tsp. Hy-Vee salt
1 medium zucchini
1 medium yellow squash
3 medium carrots, peeled
Grated Soirée Parmesan cheese, for garnish

Things To Grab

  • 9-in.-round fluted tart pan with removable bottom or 9-in.-round cake pan
  • Fork
  • Small spatula
  • Medium bowl
  • Cutting board
  • Knife


  1. Preheat oven to 375 degrees. Unroll pie crust pastry; place pastry in an ungreased 9-in.-round fluted tart pan with removable bottom. Press crust firmly against bottom and side of pan. Prick bottom with fork. Parbake pastry for 10 to 13 minutes or until lightly browned. Remove from oven; cool completely.

    Hyvee Culinary Expert Tip
    If you don’t have a round fluted tart pan, cut 2 (16x8-in.) pieces of parchment paper. Arrange the parchment pieces in a crisscross fashion in the bottom of a 9-in. round cake pan, extending edges over the side of the pan. Prepare tart as directed.
    Hy-Vee Seasons Magazine
  2. Spread Boursin cheese on bottom of pie crust; set aside. Stir together olive oil and salt in a medium bowl; set aside.

  3. Cut zucchini, yellow squash and carrots into long, thin strips, about 1/8 in. thick. Cut zucchini and yellow squash strips in half lengthwise. Dip one vegetable strip in oil mixture; roll into a tight coil and place it on top of cheese in center of tart pan. Continue dipping strips, one at a time, in oil mixture and wrapping the vegetable strips in tight circles around the center coil, alternating vegetable strips until the tart is full.

  4. Drizzle any remaining olive oil mixture over top. Bake for 55 to 60 minutes or until vegetables are tender and crust is golden.  

  5. Garnish with Parmesan cheese, if desired. Let stand for 10 minutes before serving.

Nutrition facts


380 Calories per serving

Amounts Per Serving

  • Total Fat: 32g
  • Cholesterol: 30mg
  • Sodium: 550mg
  • Total Carbohydrates: 23g
  • Protein: 3g

Daily Values

Iron 6%
Calcium 4%
Vitamin D 0%
Potassium 6%