This beautiful vegetable tart is elegant, delicious and easy to make! Fresh carrots and zucchini are rolled into rose shapes and placed in a lovely cheese filling to bake to perfection, all lovingly encased in tasty puff pastry. Watch this recipe being made in Allrecipes Veggie Rose Tart video.
1 sheet puff pastry, defrosted
200g ricotta cheese
60g fresh mozzarella, cubed
40g Parmesan cheese, grated
1 pinch ground nutmeg
1 sprig fresh thyme
salt, to taste
6 different coloured carrots
2 tablespoons olive oil
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Line a 23cm tart tin with the sheet of puff pastry, pressing gently into the base and sides, trimming away any excess. Line with baking paper then fill with dried beans or lentils to bake blind (this is done so the pastry case does not swell or bubble up whilst baking).
Bake in the preheated oven for about 15 minutes until the pastry is starting to blush golden brown. Remove the beans and baking paper and discard (you can save and reuse the beans for future blind baking). Set the pastry case aside.
Increase the oven temperature to 200 degrees C.
Meanwhile, in a bowl mix together the egg, ricotta, mozzarella and Parmesan well and season with nutmeg, thyme and salt. Spoon the filling into the pastry case and using a spoon even it out and smooth the top.
Slice the carrots and zucchini wafer-thin with a mandoline or a vegetable peeler lengthways into long strips. Microwave the strips for about 1 to 2 minutes, just until they soften enough so that you can roll them up.
Roll up each vegetable strip tightly into a rose shape (you will need about 2 strips for each rose).
Place the vegetable roses into the filling in a decorative pattern, alternating the colours. Brush the vegetable roses with oil.
Bake in the preheated oven at 200 degrees C for about 40 minutes until the filling is firm, vegetables are tender and the pastry is golden brown. Remove from the oven and serve warm, or allow to cool before slicing and serving.