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Veggie Rose Tart

Rated as 3.77 out of 5 Stars

"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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Ingredients

1 h 30 m servings 265
Original recipe yields 8 servings (1 9-inch tart)

Directions

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  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.

Footnotes

  • 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; 18.2 19.5 6.4 32 190 Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

It came out too salty (perhaps because I used fresh parmesan and added a little salt based on all the other reviews). Also I microwaved the veggies for longer than it called for but they still c...

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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...

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 ...

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 ...

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...

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. ...

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...

It came out too salty (perhaps because I used fresh parmesan and added a little salt based on all the other reviews). Also I microwaved the veggies for longer than it called for but they still c...

Very difficult to get the vegetables to curl enough, and the carrots were still hard after following the directions to the letter.