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Impress your guests with this vegan VEGETABLE SPIRAL TART is made with gluten-free and unrefined flours. With summer vegetables, it's colourful and amazing! 
Portata Dinner, lunch
Cucina Vegan Gluten Free
Preparazione 25 minuti
Cottura 30 minuti
Tempo totale 1 ora 15 minuti
Porzioni 8 servings
Calorie 0kcal
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  • For the savoury pie crust
  • 65 g corn flour
  • 65 g brown rice flour
  • 25 g chickpea flour
  • 22 g - 2 tbsp extra virgin olive oil or other vegetable oil
  • 55 g - 3 tbsp + 2 tsp cold water
  • a pinch of salt
  • For the vegetables and filling
  • 1 red bell pepper
  • 1 medium size eggplant
  • 1 orange carrot
  • 1-2 purple carrots
  • 1 large zucchini
  • 200 g vegan cream cheese ( or bell pepper sauce or tomato sauce )
  • 2 tbsp tahini basil pesto or pepper sauce
  • 1 tablespoon extra virgin olive oil
  • a pinch of salt
  • Sambal oelek or chili paste to taste or 1/2 inch fresh chili  optional


  • Preheat the oven to 180 °C - 250°F.
  • Make the savoury pie crust
  • Combine sifted flour, oil and salt in a bowl and mix or knead well.
  • Add cold water a little at a time and knead until you form a smooth ball.
  • Wrap it with cling film and place in the fridge for about 20-30 minutes.
  • For the vegetables
  • Wash all the vegetables and peel the carrots.
  • Slice all vegetables very thin longitudinally with a mandolin, a sharp knife or a peeler - about 1-2 mm (see photo step by step). Avoid the middle part of courgettes because it is rich in seeds and too tender.
  • Cut the aubergine slices in half longitudinally if too wide. Place the purple carrots in a separate bowl because they dye the other vegetables.
  • Oil the tart pan and dust with corn flour.
  • Quickly knead and spread the bristle paste between 2 sheets of parchment paper and transfer it to the pan ( with or without parchment paper - You'll have to arrange the edges and the base with your hands because gluten-free and starch-free pie crusts are not easy to handle.)
  • Spread the chosen filling on the base of the cake ( keep apart ¼ if you decide to put it in between the vegetable strips) and cover with tahini, pesto, pepper sauce or another seasoning.
  • Starting from the center of the crust (see photo step by step), arrange the vegetable strips creating small circles. Alternate the vegetables to create a rainbow like in photos.  There are those who start from the edges, but I find it easier this way.                                                     
    torta salata di verdure a spirale senza glutine senza uova senza burro #vegan ricetta passo passo | vegan #glutenfree vegetable spiral tart step by step 1
  • When the surface the spiral is complete, brush with a spoonful of oil seasoned with a pinch of salt and sambal olelek (optional).                                                                         
    torta salata di verdure a spirale senza glutine senza uova senza burro #vegan | vegan #glutenfree vegetable spiral tart step by step 2
  • Bake for about 30 minutes on the middle oven shelf, frequently checking to prevent the vegetable from burning.
  • Serve warm or lukewarm and enjoy!
  • Better if served immediately, it can be stored in the refrigerator for 2-3 days. Heat in the oven before serving.


Calorie: 0kcal | Carbohydrates: 0g | Proteine: 0g | Fat: 0g | Grassi saturi: 0g | Grassi polinsaturi: 0g | Grassi trans: 0g | Colesterolo: 0mg | Sodio: 0mg | Fiber: 0g | Zucchero: 0g