Vegetable Spiral Tart

November 19, 2018

You should all know by now how much I love my mandolin. There’s something so satisfactory about slicing vegetables and fruits into paper thin ribbons and stacking them together in a beautiful pattern as a gratin, pie or tart. I feel like it’s the best way to cook vegetables and fruits, especially if you’re adverse to mushy baked textures like me. The integrity of the ingredients still hold up, while still having plenty of flavor – and crispy edges. It’s all about the crispy edges, right? I love this vegetable spiral tart, especially as a dish to serve during the holidays. It’ll, no doubt, be a crowd pleaser. The process is definitely a bit time consuming but once you get the hang of it, it’s actually really fun to make. Feel free to switch out the vegetables depending on your taste and season!

Vegetable Spiral Tart

This impressive and beautiful spiral tart can be customized with your favorite seasonal vegetables.
Servings: 8 slices


Tart Crust

Vegetable Filling


  1. Sprinkle the cold water on top and pulse again just until the dough comes together into a ball, but it won’t be completely smooth yet. You should still see small bits of butter.
  2. Place a piece of plastic wrap on your working surface and turn the dough out onto it. Fold the plastic over and press the dough into a 1-inch thick disc. Make sure it is wrapped completely and refrigerate the disc of dough for 2 hours (or overnight).
  3. When chilled, place the disk of dough on a lightly floured surface and roll out until 1/8 inch thick, periodically lifting and rotating to make sure it isn’t sticking to your surface (dust your surface as needed).
  4. Carefully transfer the dough to your tart pan, easing it in without stretching the sides, and gently press into place. Trim with a sharp knife even with the rim of your pan.
  5. Chill until firm to touch, 30 min – 1 hour. At this point it can be frozen (well- wrapped) for 2 weeks if needed. No thawing necessary if you freeze it!
  6. Preheat the oven to 375 F.
  7. Line the tart shell with parchment paper and fill with pie weights (or dried beans).
  8. To partially bake, bake until the surface looks dry and pale, about 25 minutes. Remove from the oven and remove the paper and weights. Return to the oven a bake for 5 minutes longer.

Tart Crust

  1. To make the dough in a food processor, put your flour and salt in the food processor and sprinkle on your cold butter pieces. Cover and pulse several times until the butter is cut into pea size pieces.

Vegetable Filling

  1. As your tart shell is being partially baked, prep the vegetables by shaving them into thin ribbons. A mandolin would work but I find a vegetable peeler even easier and faster - and you get even finer shavings, which cuts down on the cooking time of the tart.
  2. For the potatoes and sweet potatoes, I recommend cutting them in quarters, length-wise. All the vegetables should roughly be around the same width so when they're laid upright in the tart, you can visibly see all the pretty, colorful layers.
  3. In a large mixing bowl, combine cream, parmesan, salt, pepper, nutmeg and chili pepper. Whisk until combined.
  4. Toss the vegetable ribbons into the cream mixture until they're all coated.
  5. Take a ribbon (I like to use zucchini here) since it's so flexible. Roll it into a tight spiral and place it on the center of the partially baked tart shell. Take another vegetable and wrap it around the center spiral. Continue working outwards, alternating vegetables. The cream actually makes the vegetables stick to each other so it's not as hard as it looks!
  6. Once you've reached the edge of the tart shell, brush the top of the tart with olive oil and sprinkle with a good sprinkling of finely grated parmesan cheese.
  7. Bake at 350 °F for 50 to 60 minutes, until vegetables are soft and cooked through. Cool in tart pan for 10 minutes, then slice and serve.


Baking time will greatly depend on how thin your vegetables are. Using a good quality, sharp Y-peeler is preferred over a mandolin, and much safer and faster to use. If you use a mandolin, I recommend covering the tart with foil to bake for 20 minutes and then removing the foil and bake uncovered for another 45 minutes. In the spring and summer,  you can replace the root vegetables with different varieties of squash and eggplant. I would just decrease the baking time.

Squash Crostata

November 14, 2018

I always opt for easy recipes on Thanksgiving. For me, Thanksgiving is not the time to bust out time-consuming fancy pie lattice (although this is coming from a not-so-great baker), so something that has the effect of a pie but with half the work is a winning recipe in my opinion! That’s where the crostata comes in. This time instead of doing a sweet crostata filled with fruit, I’ve made it savory, filled with roasted delicata squash, onions, and ricotta. I love the rustic look of this crostata and its combination of fall colors — it’ll be the perfect centerpiece on your Thanksgiving table!

Squash Crostada by HonestlyYUM Read More

Roast Mushroom Soup

November 10, 2018

If you’re a mushroom lover, I guarantee you will love this soup. Despite its drab color, this creamy roast mushroom soup packs tons of rich and intense flavor thanks to a generous amount of shiitakes. I also roasted the mushrooms and added a little toasted sesame oil– the caramelization enhances the flavor of the mushrooms. This is probably going to be a staple on my Thanksgiving menu since it is so easy to prep ahead of time and doesn’t take up precious real estate in my oven or on my stove. After roasting the mushrooms (which you can do in advance), you just combine all the ingredients in a blender and blend until smooth. My Vitamix will heat the soup so I don’t need to use a pot to reheat it. If yours doesn’t, just quickly reheat the soup in a pot. It’s delicious, easy and can be made ahead, so basically the perfect Thanksgiving recipe!

The best mushroom soup you'll ever try! Recipe by HonestlyYUM. Read More

DIY Paper Take-Away Packages

November 7, 2018

The holidays are upon us and if you love to host like me, you know that the earlier you can get a head start on planning, the better. Even after years of hosting guests in my home, my entertaining tips and methods are constantly evolving. A couple of years ago, I was all about creating beautiful invitations and menus for Thanksgiving – a well made first impression, if you will. This year, I thought it would be fun to make a lasting impression with beautiful, paper take-away containers for my guests. One of my favorite DIY tricks is stitching through paper products with colored thread and a simple, single stitch from my sewing machine – it’s a little method I’ve been applying to notebooks, journals and business cards for years. So why not send your guests home with some customized cookie bags and paper leftover boxes and containers?

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Mezcal Margarita + Pizza Night

November 2, 2018

Phew, what a week – Karen was just in town to shoot a few holiday recipes (I can’t believe it’s already that time of year), and after a few looong days of cooking, cleaning, styling, and shooting, we were ready to flip the script and throw a little party of our own. That’s what Fridays are for, am I right?!! And you know me, I can’t call it a party unless cocktails are involved. I quickly got to shaking up the margaritas . . . mezcal margaritas to be exact. As the drinks began to flow, Erica popped a few Freschetta pizzas into the oven. Pizza and cocktails, now that’s a party!

We paired our mezcal margaritas with a couple Freschetta Brick Oven pizzas, topped with roasted and marinated mushrooms, spinach, and mozzarella cheese over a white cream onion sauce. It was a beautiful thing, a beautiful thing indeed . . .

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Edinburgh Travel Guide

October 31, 2018

On to the final leg of our journey . . . Scotland, and more specifically, Edinburgh. It was my first time in Scotland, and I was very excited to explore the food and drink scene. We had yet to try any fish and chips on the trip (I know, I know . . . ) so that was at the top of the list. There were several cafes/bakeries I had in mind – the cafe scene in Edinburgh is amazing. Naturally Scotch would be making an appearance. I will say that despite all the talk about whisky, Edinburgh’s spirit of choice at the moment still seems to be gin. No complaints here!

View from Calton Hill, Edinburgh Travel Guide by HonestlyYUM

Although I could feel the presence of tourism in Edinburgh, certainly more than in Manchester, it still felt possibly to immerse ourselves in the local culinary scene. There were plenty of bustling neighborhood bars and restaurants that lay just off the tourist path. It reminded me of San Francisco in that way.

Edinburgh Travel Guide by HonestlyYUM Read More

DIY Pumpkin Keg

October 29, 2018

While I certainly don’t need any added incentives to drink booze from an obscure object, this ugly wart-filled pumpkin was just the right amount of creepy to get my creative juices flowing. Halloween is still a few days away, so I suggest you get your hands on this pumpkin tap kit asap! I filled up this here ugly pumpkin with my favorite pumpkin punch (yes indeed, pumpkin cocktails served straight from the source), but it would be the perfect vessel for some pumpkin ale as well. Oh, and don’t feel like a pumpkin keg is limited to just Halloween, this little entertaining trick would be perfect for all sorts of holiday gatherings. It’s incredibly simple to execute, and is sure to bring the wow-factor. Come to think of it, this is how I’m going to show up to every party from now on – pumpkin keg in hand.

DIY Pumpkin Keg for your next Halloween party!DIY Pumpkin Keg for your next Halloween party! Read More

Halloween Skeleton Charcuterie Platter

October 25, 2018
Entertaining,Food + Drink

I’m always looking for an easy Halloween entertaining idea that doesn’t involve a lot of DIY-ing or special materials. This skeleton charcuterie platter is my kind of Halloween decor– easy, edible and just creepy enough. Simply place a decorative skeleton on a large serving platter or cutting board (just make sure you’ve washed your skeleton with soap and water) and place a mix of charcuterie over the board and inside the body cavity. It’s as simple as that! Happy Halloween!