Curly, Swirly Veggie Tart




4-6 Servings


  • 2 slices thick-cut bacon
  • 1/2 cup cream cheese
  • 1/4 cup crème fraîche or sour cream
  • Flour, for rolling
  • 1 sheet puff pastry
  • 2 cups fresh or frozen spiralized vegetables (such as carrots, butternut squash, sweet potatoes, zucchini, and/or beets)
  • Olive oil, for drizzling
  • 2 cloves garlic, thinly sliced
  • 1/3 cup thinly sliced red onion
  • Shaved or very thinly sliced watermelon radishes, for topping
  • Fresh dill sprigs, for topping
  1. Preheat oven to 400 degrees.
  2. Cook bacon in microwave according to directions
  3. In a small bowl, whisk the cream cheese and sour cream.
  4. On a lightly floured surface, roll the pastry out to an 11 x 15 inch rectangle. Transfer the pastry to a parchment paper-lined baking sheet.
  5. Spread the cream cheese mixture thinly over the pastry, leaving a border; season with salt and pepper. Sprinkle with bacon.
  6. Using paper towels, firmly press out any moisture from each spiraled vegetable.
  7. In a medium bowl, working with 1 vegetable at a time, season and toss each vegetable with a drizzle of oil, then arrange it on top of the tart. Tuck the garlic slices into the vegetables.
  8. Bake the tart until the crust is deep golden-brown and the vegetables are tender, 20 to 25 minutes. Top the tart with the red onions and dill.

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