Wusthof Spiral Tart

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:00 h

This is our Spiral Tart, an absolute masterpiece that’s easy to make, but will make you look like a master chef to anyone you serve it to The key to achieving the perfect vegetable ribbons is to use a sharp high-quality knife, and for us, it just has to be @wusthof. The Chef’s Knife is really versatile and a great multitasker, while the Paring Knife we used is smaller and more suited to the delicate work - a perfect pairing in our opinion!

Start cooking ➞




For the recipe

<item-todo-done>320g ready-rolled plant-based shortcrust pastry sheets<item-todo-done><item-todo-done> flour for dusting<item-todo-done><item-todo-done>80g tomato passata<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>30g fresh basil<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>3 aubergines<item-todo-done><item-todo-done>4 large carrots<item-todo-done><item-todo-done>3 courgettes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

Before you start

Preheat oven to 180°C l Clean work surface dusted liberally with flour l Rolling pin (or use a clean, dry wine bottle) l Large bowl filled with water l 20-22cm tart tin

Prepare the tart

  • Unravel the pastry and roll it out on the floured work surface until it's roughly 5mm thick
  • Drape it over the rolling pin and lift it into the tin
  • Gently press the pastry into the edges of the tin with your fingers to line the base and sides
  • Use a knife to cut off the excess at the top of the tin
  • Spoon the passata on to the base and spread it out evenly with the back of the spoon
  • Sprinkle over the chilli flakes
  • Pick the basil leaves from the bunch and arrange them in an even layer all over the base
  • Drizzle over the balsamic glaze and set aside

Prepare the vegetables

  • Trim the ends from the aubergines, carrots and slice the aubergine in half lengthways
  • Use a vegetable peeler to slice into thin ribbons and put them into the bowl filled with water to soak for about 3 minutes (this makes them more supple and easier to shape)
  • Remove and pat dry with kitchen paper

Arrange the tart

  • Take 1 ribbon of each of the vegetables and lay them on top of one another, first courgette, then carrot, then aubergine
  • Roll them up into a tight spiral top resemble a rose
  • Place the spiral in the middle of the tart
  • Start spiralling the ribbons tightly from the central rose all the way out to the edges, rotating from courgette, to carrot, to aubergine

Finish and bake

  • Once the tart is completely full of vegetables, season with salt and pepper and drizzle with the oil
  • Put the tray in the preheated oven and bake for 40 minutes
  • Test and if you prefer softer vegetables, cover with foil and bake for a further 15-20 minutes
  • Take the tin out of the oven and slide the tart out of the tin
  • Bring your work of art to the table so that everyone can take a photo, then carefully cut into slices with a VERY sharp knife

Cost per portion


CO2e per portion

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