Veggie Rose Tart

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.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 265 Calories

Ingredients

• 1 egg
• 1 pinch ground nutmeg
• salt to taste
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese
• 1 ½ cups ricotta cheese
• 1 sheet frozen puff pastry, thawed
• 1 ½ tablespoons ricotta cheese
• ½ cup cubed fresh mozzarella cheese
• 1 sprig fresh thyme, leaves stripped
• 6 carrots, assorted colors
• 2 zucchini (courgettes)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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

Step 3

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.

Step 4

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

Step 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.

Step 6

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

Step 7

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

Step 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.

Step 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.