09 October 2018

It has become autumn! Outside the wind blows colourful leaves in yellow and orange through the air. The days are getting shorter and we are harvesting the last tubers in the garden. The colours in the nature make now so much desire on multicolored courts! Just like this bright vegetable spiral tart in all colours! Therefore I cut violet, white and yellow carrots into fine stripes. They have a great taste! Yellow and green zucchini go very well with them. The stripes are gradually artfully wrapped like a rose and placed on the crispy base. A filling of sour cream, mountain cheese and a hint of lemon provides the necessary hold. Give it a try! This tart is a celebration of autumn!

I was also allowed to present the recipe for this tart in the ARD buffet. Have a look!


Your Theresa

Vegetable-Spiral-Tarte  | IMG_9307.jpg



For the dough (for a tart mould):

250 g flour (type 550)

125 g cold butter

1 egg yolk

50 ml ice water

1 teaspoon salt

1 pinch of freshly grated nutmeg

for greasing the mould: some butter

For the topping:

2-3 courgettes depending on size in yellow and green

4 colorful carrots (purple, yellow, orange, etc.)

200 g sour cream

1 tablespoon salt


Abrasion of half a lemon

75g grated mountain cheese

possibly 2 small potatoes



Grease the tart tin with butter. Cut the cold butter into cubes. For the shortcrust pastry, put all the ingredients in a bowl and knead quickly into a smooth dough. Roll out the dough thinly on a floured work surface and line the mould with it. Prick the surface several times with a fork and leave to cool for about 20 minutes. Preheat the oven to 180 degrees. Pre-bake the base for 20 minutes until it is light brown.

For the topping, wash the vegetables and use a peeler to plane them into thin strips of the same size. Whisk the crème fraîche with the eggs, the mountain cheese, the lemon peel, salt and pepper. Pour the mixture onto the cold tart base. Roll up one strip of vegetables with the peel on top and wrap another one in a different colour. As soon as it becomes difficult to hold the spiral, place it in the middle of the tart base. Further strips of vegetables are placed around it until everything is filled in. If there is still room, some small potatoes can also be planed into thin strips and put into the spaces between them.

Then place the tart in the oven again for about an hour so that the vegetables have enough time to cook. The finished vegetable spiral tart tastes particularly good lukewarm and with a fresh salad.


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