Veggie rose tart

    1 hour 30 min

    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.

    7 people made this

    Serves: 6 

    • 1 sheet puff pastry, defrosted
    • 1 egg
    • 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 courgettes
    • 2 tablespoons olive oil

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. 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 parchment 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).
    3. Bake in the preheated oven for about 15 minutes until the pastry is starting to blush golden brown. Remove the beans and baking parchment and discard (you can save and reuse the beans for future blind baking). Set the pastry case aside.
    4. Increase the oven temperature to 200 C / Gas 6.
    5. 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.
    6. Slice the carrots and courgette 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.
    7. Roll up each vegetable strip tightly into a rose shape (you will need about 2 strips for each rose).
    8. Place the vegetable roses into the filling in a decorative pattern, alternating the colours. Brush the vegetable roses with oil.
    9. Bake in the preheated oven at 200 C / Gas 6 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.


    Veggie rose tart
    Veggie rose tart
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    Reviews in English (4)


    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.  -  07 Jun 2017  (Review from Allrecipes US | Canada)


    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.  -  21 Nov 2016  (Review from Allrecipes US | Canada)


    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.  -  27 Aug 2016  (Review from Allrecipes US | Canada)

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