Spiral vegetable tart with oat crust



  • For the oat crust:
    • 50g flour – I used buckwheat
    • 100g rolled oats
    • 3 tbsp olive oil
    • 10cl water
    • Pinch of salt
    • Herbs – optional (I personally also love to add some Zaatar)
  • For the filling:
    • 140g tomato paste
    • 2 garlic cloves
    • 1 handful of grated parmesan
    • Salt & pepper
    • Italian herbs
    • 2 tbsp olive oil
  • 1 zucchini
  • 2 carrots


  1. Preheat oven to 180°C.
  2. Pour the flour, oats, herbs, salt and olive oil into a bowl, then mix quickly (by hand or in a food processor).
  3. Gradually add the water and knead until you obtain a ball.
  4. Optional: let your dough rest for 30min in the fridge.
  5. Then spread it on a baking paper and place it in your tart pan.
  6. Combine the tomato paste, olive oil, salt, pepper, crushed garlic and italian herbs together.
  7. Then spread it on the crust in your tart pan.
  8. Sprinkle the parmesan on top.
  9. Trim the edges of the zucchini and carrots. Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler, or a sharp knife.
  10. Roll the strip into a tight circle and place in the center of the tart. Roll the next slice around the first slice. Continue wrapping the vegetable slices in concentric circles until the tart is full.
  11. Spray the top of the vegetable tart with some olive oil.
  12. Cook for 40min.
  13. Serve warm with a salad on the side.