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.

    9 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 (10)


    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!  -  30 Dec 2017  (Review from Allrecipes US | Canada)


    It came out too salty (perhaps because I used fresh parmesan and added a little salt based on all the other reviews). Also I microwaved the veggies for longer than it called for but they still came out too hard. Finally, my cheese mixture was too solid and the rosettes did not sit in properly. It ended up being a ton of work for something that looked nice, but didn't taste good. I wouldn't make it again.  -  29 Nov 2017  (Review from Allrecipes US | Canada)


    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.  -  23 Oct 2017  (Review from Allrecipes US | Canada)

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