*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.
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!
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.
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!
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.)
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.
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.
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.