I have been inspired lately by the beauty of Spiral Veggie Tarts - such as this one. But like everything else that I create in my kitchen, I had to put my own spin on it, creating a vegan version for my family using organic vegetables, gluten free pastry and himalayan pink salt.  

This tart was such a show stopper for our vegan Christmas Day dinner - served with all the trimmings of course!

The original recipe suggests to use all raw vegetables and then baked to cook. I roasted the sliced veggies slightly first so they were softer to handle and to ensure they were evenly cooked. I wasn't so pedantic either about all the slices being even in size, it added texture. It was also easier to put together!

You can also play around with the base to make different combinations. Next time I make this I am going to use my raw cashew cheese on the base with fresh garlic and fresh herbs. Yum!

Please let me know if you make it and send me some pics as I would love to see them :)


  • First make your pasty, I used the Gluten Free Flour Blend by Monica's Mixes and added a combination of chopped fresh herbs before I added the water.
  • Blind bake the pastry for 10 mins. Allow to cool.
  • Use a mandolin to create fine slices of finger eggplant, zucchini, carrot, sweet potato , pumpkin & beetroot.
  • Place the slices on an oven tray and coat them lightly with coconut oil, salt and pepper and roast for 10 mins just to soften them. I did this so they became pliable to work with.
  • Allow to cool enough to handle.
  • On the pastry base I spread some tomato pasta with freshly chopped garlic, vegan pesto and then a layer of hummus. (I made my own) You can use shop bought, try to find an organic one or one that doesn't contain canola oil.
  • Then the fun begins! Starting in the middle, make a carrot flower then work around the flowers with different sliced veggies to make the circle - keeping them quite close to each other.
  • Just take your time, it is very therapeutic!
  • Brush the top with coconut oil and sprinkle with sesame seeds.
  • Bake 190°C for around 25-35 mins.
  • Allow to cool for 10 mins then carefully slice using a very sharp knife.