Vegetable and Herb Spiral Tart

Vegetable and Herb Spiral Tart

Here’s an inspiring idea for a gorgeous veggie tart that looks as good as it tastes. Thinly sliced vegetables and caramelised onions are cloaked in a creamy mixture of egg, cheese and origanum, then baked in a flaky pastry tart. The secret ingredient that rounds out all the flavours? Robertsons Chicken Spice! Serve warm or cool, topped with fresh rocket.

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Prep Time: 150

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Cook Time: 25

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Serves: 8

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Difficulty: easy


For the Pastry

  • 250 g cup of chilled butter, cubed
  • 500 ml or 2 cups of cake flour
  • 60 ml or 4 tbsp olive oil
  • 1/16 tsp Pinch of salt
  • 2.5 ml or 1/2 tsp baking powder
  • 250 ml 1 cup of finely grated cheddar
  • 2 eggs, lightly whisked
  • 5 ml 1 tsp of ice water

For the Filling

  • 2 onions, finely sliced
  • 5 ml or 1 tsp sugar
  • 5 ml or 1 tsps Robertsons Chicken Spice
  • 2 eggs, light whisked
  • 125 ml or 1/2 cup grated cheddar cheese
  • 4 green patty pans
  • 4 yellow patty pans
  • 1 medium sweet potato
  • 1/2 small butternut, peeled
  • 15 ml or 1 tbsp Robertsons Italian herbs
  • 20 g Garnish with watercress
  • Serving Size 8

    Amount per serving

    • Energy 1062
    • Protein 27.7g
    • Carbohydrate incl. fibre 91.5g
    • Carbohydrate excl. fibre 80.4g
    • Sugar 19.9g
    • Fibre 11.1g
    • Fat 68.8g
    • Saturated Fat 27.5g
    • Unsaturated Fat 37.2g
    • Monounsaturated Fat 31.5g
    • Polyunsaturated Fat 5.6g
    • Trans Fat 0.0g
    • Cholesterol 210mg
    • Sodium 371mg
    • Salt 0.93g
    • Calcium 44%
    • Iron 53%
    • Potassium 66%
    • Vitamin C 230%
    • Vitamin A 160%


  1. Grease a 24cm loose bottom tart tin and set aside.

  2. Mix all pastry ingredients together.

  3. Knead by hand to form a dough, adding a few drops of ice water if needed.

  4. Roll out on a lightly floured surface, then line the base and sides of the tart tin, trimming away any excess dough.

  5. Refrigerate for at least 2 hours or until ready to use.

  6. Heat 2 tbsp of olive oil in a frying pan over a low heat.

  7. Cook the onions and Robertsons Chicken Spice gently, stirring occasionally, for 20 to 25 minutes or until soft, sticky and caramelised. Leave to cool for 10 minutes.

  8. Mix the egg, cheese and onion together and spread over the base of the tart.

  9. Using a mandolin or a very sharp knife, cut the patty pans, sweet potato and butternut into thin slices.

  10. Starting on the outside, arrange the vegetables into concentric circles with the rounded edges facing up.

  11. Brush the vegetables with the remaining olive oil and sprinkle with the Robertsons Italian Herbs.

  12. Place the tin on a baking tray and bake in a 180º C oven for 60 minutes or until the tart is golden brown and the vegetables cooked through.

  13. Serve with crisp watercress.