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Harvest Spiral Veggie Tart

  • Prep Time: 10 min
  • Cook Time: 55 min +
  • Total Time: 1 hr 5 min +
  • Yield: 8 servings
This Harvest Spiral Veggie Tart is sure to impress guests at your next party. Not only does it look beautiful but it also tastes great!
Harvest Spiral Veggie Tart made with Almond Flour Pizza Dough Mix Recipe


1 recipe of Simple Mills Pizza Dough Mix
3/4 cup canned pumpkin (or 1.5 baked, peeled and mashed sweet potato)
2 large carrots (for these three veggies, try to find close to the same diameter so the slices are the same size)
1 large zucchini
1 large squash
1 small bunch of swiss chard or other quick-cooking green
2 tbsp olive oil
1/2 tsp each of dried thyme and sage
1/4 tsp each of sea salt and fresh ground pepper


PREPARE the pizza crust per diections on the box, press into a 9.5 or 10” pie or tart pan/tin.
USE the tines of a fork to press the edges. Bake for 10 minutes.Remove from oven and set aside.
PREHEAT oven to 375 degrees fahrenheit. Mix pumpkin or sweet potatoes with thyme, sage, sea salt and peppere. Spread mixture on bottom of crust.
USE a mandolin slicer (or vegetable peeler) to slice the carrots, zucchini and squash into thin strips about 1/8’ thick.
FILL the tart by rolling strips of carrots together and press them down into the center of the tart. 
LAYER strips of squash, zucchini, swiss chard and the remaining carrots around the center, until the crust is entirely filled.
DRIZZLE olive oil over the veggies and sprinkle with salt and pepper to taste.
BAKE tart between 45 minutes to an hour (tenting with foil after 20 minutes to prevent burning) or until veggies are tender. Serve warm.



If dairy is tolerated, this savory tart would also be fantastic sprinkled with feta or goat cheese, or freshly-grated parmesan cheese after removing from the oven, along with a dash of high-quality balsamic vinegar.