These beautiful vegan mini spiral veggie tarts are perfect as individual little main dishes for the holidays. You can serve them with a big green salad, roasted brussels sprouts, or any of your favorite festive side dishes.
The spiral pattern makes them captivating and totally unique, your friends and family will love these. And don’t worry, they might look a little intimidating to prepare, they are actually surprisingly simple and easy to put together.
You can also customize them as you like, simply use your favorite seasonal vegetables. Besides beet, carrot, zucchini, and parsnip you can try eggplant, sweet potato, asparagus, pumpkin, cabbage, broccoli stalks, bell pepper, fennel, potato, leek, or mushroom.
Or make a fun and unexpected sweet version with fruits. Apple, pear, plum, and mango work best. For the base sweeten your cream cheese with maple syrup or use vegan Nutella.
Prepare multiple mini tarts or one large one, then slice like a cake. These spiral tarts taste delicious both cold and warm.
Prep time: 1 hour
Cook time: 40 mins
Mini Spiral Veggie Tarts
Makes 6 tarts
For the Dough:
150 g flour
90 g cold vegan butter
For the Cream Cheese Filling:
- 1 cup/125 g vegan cream cheese
- 3 cloves of garlic, minced
- 1.5 tsp dijon mustard
- 1 tsp herbs de Provence
- 1 tsp lemon juice
- salt, pepper
For the Veggie Filling:
- 1 beetroot
- 1 zucchini
- 2 carrot
- 1 small white carrot or parsnip
- 2 tbsp olive oil
- Add flour, butter, and a pinch of salt to a food processor. Pulse a few times, then slowly start to add cold water, about 2 tablespoons in total. Pulse and add water, until a dough ball forms.
- Transfer dough to a floured surface. Divide into 6 pieces, then roll out each piece into a small circle.
- Lightly grease tartlet forms, then add dough and lightly press down with your fingers. Shape the edges and pierce the bottoms with a fork. Place in the fridge until your prepare the fillings.
- Preheat the oven to 350F/180C.
- For the cream cheese filling mix together vegan cream cheese, garlic, mustard, herbs, and lemon juice. Season to taste with salt and pepper.
- Peel beetroot, carrot and white carrot. Using a vegetable peeler or mandoline slicer, cut veggies into long ribbons. Trim with a knife to have the roughly same heights for each ribbon.
- Divide cream cheese filling between tarts.
- Roll 2-3 slices of vegetable into a tight spiral and place in the center of a tart. Wrap that with another vegetable and then with the third type. Continue to wrap in a spiral, until you reach the edge of the dish. Repeat with the rest of the tarts.
- Brush tarts with olive oil, then bake for 35-40 minutes, or until dough is golden and vegetables are cooked through.
Need a cheaper and quicker version?
- Use store-bought quiche dough or puff pastry as a base.
- Instead of cream cheese, use hummus or pureed beans. Tahini or nut butter are also delicious options.
- Choose veggies that are in season in your area, those are always the most budget-friendly ones.
Want to make it healthier?
- Use whole-wheat or buckwheat flour for the dough.
- Instead of vegan butter use coconut oil for the recipes.
- Skip brushing the veggies with olive oil. They won’t be that crispy and shiny but will taste just as good.
- Make your own vegan cream cheese with soaked cashews, lemon juice, and some nutritional yeast.
Let’s get fancy!
- Sprinkle each mini tart base with melty vegan cheese.
- Choose exciting veggies! Yellow zucchini, candy beetroot, or purple carrot will make your tarts extra special.
- Top tarts with shaved vegan parmesan or crumbled vegan feta.
- Serve tarts with vegan hollandaise on the side to dip.