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How to Make Veggie Rose Tart - A Step-by-Step Guide

Looking for a delicious and visually stunning dish to impress your dinner guests? Look no further than this Veggie Rose Tart. This recipe is a wonderful way to showcase the beauty and the flavor of fresh vegetables in a way that will leave everyone at the table in awe.

The Veggie Rose Tart is a savory dish that features a flaky, buttery crust filled with a creamy and flavorful filling, and topped with a stunning display of thinly sliced vegetables arranged to resemble a rose. Not only...

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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

Information

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

  • 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.

    • Nutrition

    265 cal.

    • Total Fat: 18g
    • Saturated Fat: 5g
    • Cholesterol: 32mg
    • Sodium: 190mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 6g
    • Vitamin C: 8mg
    • Calcium: 105mg
    • Iron: 1mg
    • Potassium: 258mg

    Categories

    Appetizer recipes
    Main recipes
    Side recipes
    Vegetarian recipes
    Savory tart recipes