Caprese Veggie Spiral Tart

Dinner, Lunch, Main Course, Side Dish, Snack

Caprese Veggie Spiral Tart

Caprese Veggie Spiral Tart


Prep Time:
15-20 mins

Cook Time:
35-40 mins

8-10 servings

Total Time:
<1 hour


  • 2.5g parsley
  • 2g dill
  • 250g Ricotta
  • 1 ball mozzarella
  • 200g Sundried tomatoes
  • 60g parmesan, grated
  • 6 large Courgettes
  • 5 eggs
  • 120ml cream
  • Salt and pepper to taste

Salad and bread, for serving


  1. To start your Caprese Veggie Spiral Tart meal, finely chop the parsley and dill and add to a bowl, with the ricotta, roughly chopped mozzarella and sundried tomatoes.
  2. Add the grated parmesan and season to taste and mix until combined.
  3. Rinse, then top and tail your courgettes. Slice the courgette lengthways into 1 mm thick slices. For best results use a mandolin or a long sharp knife. Ensure they are thin enough to roll up without breaking.
  4. Butter a baking dish that is suitably sized for your Instant Vortex Versazone.
  5. Lay a strip pf courgette onto your chopping board, add a spoonful of the ricotta mixture to one end, then roll the courgette around the filling to make a squat cigar. Nestle the courgette rolls side by side in the baking dish. Continue to do this until your oven dish is full.
  6. Whisk the eggs and cream together, with a generous pinch of salt and pepper, then pour the egg mixture around the stuffed veggie spirals
  7. Place the dish into your air fryer and close the draw.
  8. Select Bake and set the time to 40 minutes at 150°C or until the eggs are set and the bake no longer jiggles.
  9. Serve your Caprese Veggie Spiral Tart immediately along with a bright green salad, and some fresh bread.

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