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.

Magda
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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

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

  • 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.

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

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

  • 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.

  • 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

265.1 calories; protein 6.4g 13% DV; carbohydrates 19.5g 6% DV; fat 18.2g 28% DV; cholesterol 32.2mg 11% DV; sodium 190.3mg 8% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/11/2016
I liked it a lot - it needed salt, but that's about it. Details: I used a frozen pie crust instead of doing the puff pastry thing - it seemed easier. (I did prebake it) the filling was really good - I might add some hot sauce or something next time. the veggies were kind of hard to slice - using a vegetable peeler was a little difficult, but it came out OK -- I used zucchini, summer squash, and carrots. It really was very pretty! I baked it for about 10 extra minutes. You need to let it cool for a while before you eat it or the inside is all gooey - it won't come out in a slice. I will make this again. ETA: I've made this a couple times now, experimenting each time - most recent change is to sautee some onions and stir them into the cheese mixture . very good! Read More
(24)

Most helpful critical review

Rating: 2 stars
05/02/2019
I found this to be pretty disappointing. I did not care for the texture the ricotta gave this and the carrot flowers were just too time consuming. Read More
20 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
09/11/2016
I liked it a lot - it needed salt, but that's about it. Details: I used a frozen pie crust instead of doing the puff pastry thing - it seemed easier. (I did prebake it) the filling was really good - I might add some hot sauce or something next time. the veggies were kind of hard to slice - using a vegetable peeler was a little difficult, but it came out OK -- I used zucchini, summer squash, and carrots. It really was very pretty! I baked it for about 10 extra minutes. You need to let it cool for a while before you eat it or the inside is all gooey - it won't come out in a slice. I will make this again. ETA: I've made this a couple times now, experimenting each time - most recent change is to sautee some onions and stir them into the cheese mixture . very good! Read More
(24)
Rating: 4 stars
10/24/2017
Me and a few friends really enjoyed this dish. And it's pretty so that's a bonus. Took others advice and added a fair amount of salt, pepper, cayenne, more than just a sprig of thyme, and added a bundle (4-5) green onions into the cheese mix. Served with some caramelized onions to top. I don't own a microwave so steamed my carrots and zucchini for about 4-5 minutes until rollable. Read More
(14)
Rating: 5 stars
12/31/2017
Very good. Made for Xmas and am making again a few days later. Used gluten free frozen pie crust rather than puff pastry for base. Wonderful! Tip: Steam, rather than microwave the veggies. Much softer and easier to shape. Tasty, pretty and easy--perfect! Read More
(7)
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Rating: 4 stars
08/15/2017
very tasty! I also like this crustless and add a LITTLE onion and spinach. Season with salt, blk pepper and cayenne pepper. I used thin slice blade on mandolin and microwaved 90 sec. ( I have a very powerful microwave.) Read More
(5)
Rating: 4 stars
08/28/2016
I put lemon zest in the cheese filling and I really liked that touch. I thought my veggies were sliced thin but they we not at all. I wish the recipe would have said which setting to use on the mandoline. I couldn't roll the veggies so I had to modify by wrapping the veggies around the perimeter working my way inward. They were still too crunchy after baking for 40 mins plus the 4 mins in the microwave because of the thickness. Wish I could upload a picture. Next time I will slice my veg on the thinnest setting on the mandoline. Other than that the flavor was awesome!! I was very pleased overall with this recipe. Read More
(3)
Rating: 4 stars
06/07/2017
The tart was cute and yummy! Based on that I would make it again in a heart beat. But unfortunately the recipe was a struggle for me. How much exactly is a pinch of nutmeg and how can a salt to taste if the recipe has eggs in it? So until it was done baking I was just hoping the seasonings were all right. I also had a hard time making the roses. I couldn't get my veggie strips tender enough to role tight roses. What I ended up with was still cute but not exactly what I was hoping for. That all said I'm a sucker or beautiful things so I would probably make it again. I would just try a few this differently next time. Read More
(1)
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Rating: 2 stars
08/01/2017
Very difficult to get the vegetables to curl enough and the carrots were still hard after following the directions to the letter. Read More
Rating: 5 stars
09/16/2017
Hbu Read More
Rating: 4 stars
11/21/2016
I would definitely make this again! It was pretty simple and really good. The minor changes I made were that I didn't use nutmeg and I added a little bit of garlic and fresh cracked pepper. I also didn't use the full amount of vegetables because I didn't realize how long it would take me to make the roses and I ran out of time. Read More
Rating: 2 stars
05/02/2019
I found this to be pretty disappointing. I did not care for the texture the ricotta gave this and the carrot flowers were just too time consuming. Read More