Veggie Rose Tart

3.8
(20)

This beautiful vegetable tart is elegant, delicious, and easy to make! Fresh carrots and courgettes are rolled into rose shapes and placed in a lovely cheese filling to bake to perfection, all lovingly encased in tasty puff pastry. Serve warm or allow to cool before slicing and serving.

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Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
8
Yield:
1 9-inch tart

Ingredients

  • 1 sheet frozen puff pastry, thawed

  • 1 ½ cups ricotta cheese

  • 1 ½ tablespoons ricotta cheese

  • ½ cup cubed fresh mozzarella cheese

  • 1 egg

  • ¼ cup grated Parmesan cheese

  • 1 pinch ground nutmeg

  • 1 sprig fresh thyme, leaves stripped

  • salt to taste

  • 6 carrots, assorted colors

  • 2 zucchini (courgettes)

  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Press puff pastry gently into the bottom and sides of a 9-inch tart tin. Trim off excess pastry and discard. Line pastry with parchment paper and fill with ceramic pie weights or dried beans.

  3. Bake pastry crust in the preheated oven until light golden in color, about 15 minutes. Remove from oven; remove parchment paper and pie weights.

  4. Increase oven temperature to 400 degrees F (200 degrees C).

  5. Mix 1 1/2 cup plus 1 1/2 tablespoon ricotta cheese, mozzarella cheese, egg, Parmesan cheese, nutmeg, thyme, and salt together in a bowl. Spoon filling into crust and smooth out the top.

  6. Slice carrots and zucchini lengthwise into thin strips using a mandoline or vegetable peeler.

  7. Spread carrots and zucchini strips on a microwave-safe plate; cook in the microwave until slightly soft, 1 to 2 minutes.

  8. Roll 1 vegetable strip tightly into a rosebud shape. Wrap another strip of the same vegetable around to make a full rose shape. Repeat with remaining strips. Arrange carrot and zucchini roses over the filling in a decorative pattern, alternating colors; brush with olive oil.

  9. Bake tart in the preheated oven until pastry is golden brown, filling is firm, and carrot and zucchini roses are tender, about 40 minutes.

Cook's Note:

You can save and reuse the beans for the next time you blind-bake a crust, if desired.

Nutrition Facts (per serving)

265 Calories
18g Fat
20g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 265
% Daily Value *
Total Fat 18g 23%
Saturated Fat 5g 27%
Cholesterol 32mg 11%
Sodium 190mg 8%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 6g
Vitamin C 8mg 39%
Calcium 105mg 8%
Iron 1mg 7%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.