Can I make colorful veggie spiral tart [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make colorful veggie spiral tart [vegan, gluten-free] without nuts?

Yes! Substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does colorful veggie spiral tart [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Colorful Veggie Spiral Tart
[Vegan, Gluten-Free]

LD By: Lisa Dobler

Author Bio

Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total... Read More

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Colorful Veggie Spiral Tart [Vegan, Gluten-Free]

518

Dairy Free

This vegetable tart is picture perfect — but don't let that stop you from digging in. Strips of carrot, golden beets, and zucchini are alternating to create an array of colorful veggies that rests atop garlicky cashew cream and an easy-to-make crust. Your favorite root veggies can easily be swapped... Read More

Ingredients You Need for Colorful Veggie Spiral Tart [Vegan, Gluten-Free]

For the Dough:

1 3/4 cups flour of choice
1/4 cup, plus 2 tablespoons vegan butter
1 teaspoon salt
Approximately 6-7 tablespoons of water, plus more as needed

For the Filling:

2 garlic cloves, pressed
3 3/4 tablespoons cashew cream
Salt and pepper, to taste
Approximately 7 carrots
Approximately 7 golden beets
3-4 zucchini
Olive oil, as needed

For Serving:

Vegan sour cream
Pine nuts

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How to Prepare Colorful Veggie Spiral Tart [Vegan, Gluten-Free]

Put all the ingredients for the dough into a bowl and knead. Grease a 9 or 10-inch tart pan or line with baking paper and press the dough into the bottom. Mix the cream with the garlic, salt, and some pepper and spread over the base.
Preheat oven to 390°F.
Peel the carrots, golden beets, and zucchini, and then cut the vegetables into thin strips (either with the peeler or mandolin).
Stir the carrots and yellow beets a few times to make them more "pliable". Now, add the vegetables to the base, alternating between colors, until the bottom is covered. Add salt and olive oil.
Bake for 40 minutes. Serve with sour cream and pine nuts.

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