Rating: 4 stars
20 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2

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.

Recipe Summary

30 mins
1 hr
1 hr 30 mins
1 9-inch tart


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


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

  • 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 calories; protein 6.4g; carbohydrates 19.5g; fat 18.2g; cholesterol 32.2mg; sodium 190.3mg. Full Nutrition