Veggie rose tart recipe

Veggie rose tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Cheese pies and tarts

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.

14 people made this

IngredientsServes: 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

MethodPrep: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

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Reviews & ratingsAverage global rating:(22)

Reviews in English (11)

by Silverwhite88

Although this dish was very time-consuming, it turned out beautifully and was well worth the effort IMO. I used zucchini, yellow squash and large orange carrots for the flowers. The only significant modification was my use of a store-bought pie crust instead of the puff pastry and it was completely delicious! I would definitely make it again.-07 Jan 2019

by JG

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

by Moscha

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

Triple Cheese Tart with Garden Veggie Roses

Before I begin telling you about this recipe, I have to talk about the fact that I’m not the greatest at carving, painting or cutting a straight line. That’s most likely why I never went into medicine to become a plastic surgeon, cuz if I did, there would be a lot of folks walking around out there with a nose placed at the side of their heads. Yep. Not good with measuring. Not good with straight lines. And terrible in math. Now you know.

What you also must of aware of is that lately roses are all the rage in the culinary world. Avocado ones. Fruit ones. Vegetable ones. I believe that fruit carving was invented to drive me insane. Not that I don’t like a challenge but really? Who the heck has time to carve your garnishes into a rose? I’m not gonna lie. I’m tempted to sculpt ice but I know I would hurt myself in the process.

I had this specific vision in my mind to add vegetable roses into a recipe I have used before using puff pastry. I happened to have had puff pastry hanging around in the freezer and my plan was to make ONE savory tart and ONE sweet tart. The beauty of this brainiac idea was to use leftover ingredients instead of leaving piddly amounts of this and that in the fridge. I hate that. Like really hate it. And Steve hates it even more when he does “Fridge Inventory”.

He pulls out things that have been lurking around for weeks and then asks “what’s this? what’s that?”

I look at this and that and say, “I have no idea”. Then he smells it. Yes, he smells it. Sometimes he tastes it if it’s not furry. And sometimes he just tosses it out without question. The Fridge Surveyor has done his job and I’m just happy to have more room in the fridge for “this and that”.

As you can see there are semi shapes of vegetables on here which were supposed to be roses. Like all recipes of mine which are sometimes epic fails I’m going to give you the cold hard facts behind these stupid roses. I’m also going to give you a list of excuses as to why I think that they look half assed:

The mandoline. Yes, I have used this gadget before and yes I have given you some lame excuse as to why I can’t figure this thing out. I believe it is because I have a fear of using it and chopping off my fingers. Good enough reason right?

Each time I unbox that thing I can’t put it together. I end up with one part of it hanging off the side of the mandoline and then I toss it aside taking my life and fingers in my hands.

Listen, it’s simple enough to use but should come with a warning to keep out of reach of children AND ME.

I started by carving the vegetables too thin, which in retrospect was perfect.

Then I turned up the mandoline dial to the next thickness level and went to town. All my veggie slices looked great but hang on.

When I steamed them they were waaaaaaaaaaaaaaaaayyyy too thick to roll into the proverbial ROSE.

So I steamed them again. AND AGAIN……..AND AGAIN AND AGAIN………until I could steam them no more.

When they finally were pliable enough to roll I ended up with a rose tart that looked like this↓

Not bad, not great….not even remotely close to what I thought it should look like.

How about we just call this a tart with pretty colored shapes of something that look like um….roses?

Here’s the moral of the story….

A rose by any other name……..would end up looking like this tart and taste just as delicious.

Vegetable Rose Tart

I might have a slight obsession with floral foods. It’s more than just the fact that they are pretty. I think it’s an illustration of just how creative food can be! Now was the time to put this creativity towards something savory and I couldn’t wait to see what floral touches could be had on vegetables!

This vegetable rose tart is an exciting way to spice up your veggies. Here we can pretend like we’re not eating healthy at all! But yes, this is loaded with plant-powdered nutrition. I used zucchini for it’s sturdy edges to help hold the rosettes together but let carrots and beets shine. Sliced beets give the best rose petal appearance but we rely on the other two vegetables to hold things together. You’ll love how the beet juices bleed to create a naturally pink tart!

I’ll admit, the slicing and rolling of these roses does take some time. This isn’t an “under 30 minute” dinner recipe. Let Alexa run with your favorite hits and allow yourself to slip into an hypnotic state. I promise it’s an enjoyable process and the rewards are so delicious!

The vegetable roses sit upon a deliciously flavored goat cheese filling. It’s simple, yet the flavors work so well together to highlight the natural sweetness of the veggies. These are the kinds of flavors that are delicious hot from the oven or eaten as a cold afternoon snack. I have to guess, if you know someone who is hesitant to eat their vegetables (or likes to limit the extra nutritious ones like beets or zucchini), I think pretty roses with a tasty goat cheese filling would be just the thing to entice them!

Vegetable Rose Tart

Tart Crust:
1/2 cup Unsalted Butter, cut in 1-inch cubes
1 Organic Egg
1 1/4 cups White Spelt or White Wheat Flour
1/4 teaspoon Sea Salt
OR use 1 Pre-made Pie or Tart Crust Dough

In a food processor, combine the flour and salt. Add the frozen butter and egg and pulse. Transfer the dough to a work space lined with plastic wrap and form into a ball. Chill the dough for 20-30 minutes or overnight. Roll out dough on a lightly greased tart pan. Bake the tart lined with parchment paper with beans or pie weights at 375 degrees for 15-18 minutes. The crust should still be slightly under baked.

Rose Vegetables:
4 Beets, washed well with stems removed
2 small Zucchini (thin ones are best)
3 Large Carrots, stems removed
Lemon Juice
Salt and Pepper

Place vegetables on a clean cutting board. To prepare the beets, slice with a mandolin or very sharp knife to create thin beet circles. Slice circles in half and set aside. Slice zucchini by peeling long strips with a potato peeler (peeling away from you), with the first one or two as test slices. Continue peeling until the zucchinis becomes too thin to continue. Repeat with the carrots. Drizzle the vegetables with lemon juice and allow to sit for 5 minutes to help soften. With any leftover beets, you can re-wet them with water and rub over the other vegetables to dye them more pink.

Tart Filling:
8 ounces Goat Cheese
1 Large Organic Egg
1 Large Garlic Clove (about 1 teaspoon)
Zest of 1 Lemon + 1 teaspoon Juice
1/8 teaspoon Thyme
1/4 teaspoon Salt and Pepper

Mix the filling ingredient together until well incorporated and smooth. Set aside.

Spread the goat cheese filling over the baked tart crust. To assemble the vegetable roses, lay down a large slice of carrot or zucchini on a clean work surface. Rolling the slice away from you, add in other veggies as you roll them into a pinwheel. Layer in the sliced beets intermittently to the roll. The carrots and zucchini create a stronger base, but the beets create that rose appearance. Make sure to make all different sizes of roses! Place the veggie roses in the tart, arranging where they fit. Insert any leftover beet slices in any bare spots or to help create larger roses. Sprinkle with salt and pepper and fresh chopped parsley, if desired. Bake tart at 400 degrees for 20-30 minutes, until the veggies begin to brown and soften and the tart crust is golden. If crust edges are browning too quickly, cover if necessary. Allow to cool slightly before slicing. Leftovers store well, covered, for up to 4 days.

Mediterranean Vegetable Rose Tart

A crowd-pleasing appetizer made with hummus, puff pastry, zucchini, squash and carrots!


  • 1 (10 x 14-inch) sheet puff pastry, thawed
  • 1 (10-ounce) container Sabra Roasted Red Pepper Hummus
  • 1 large zucchini
  • 1 large yellow squash
  • 2 large carrots, peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 3 tablespoons grated Parmesan or Pecorino cheese


  1. Preheat oven to 375 degrees Fahrenheit.
  2. On a lightly floured surface, roll out puff pastry into 13 x 17-inch rectangle.
  3. Coat 9 x 13-inch sheet pan with cooking spray. Place puff pastry in sheet pan, pressing dough up the sides of the pan.
  4. With a fork, prick the dough across the entire pan.
  5. Bake for 10 minutes. Remove from oven.
  6. To prep vegetables, either peel into thin long strips (about 4 – 5-inches) with a mandoline, a spiralizer (using straight/accordion blade) or a vegetable peeler.
  7. Gently spread Sabra hummus over the baked pastry.
  8. Take each veggie strip and roll into a rose shape. Press into the hummus, making rows of vegetable “roses.”
  9. Brush the veggie roses with olive oil.
  10. Sprinkle thyme, black pepper and cheese over top.
  11. Bake for another 15 minutes. Remove from oven and using a pizza cutter, cut into 30 squares. Serve immediately.

Did you make this recipe?

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And the great thing is you can experiment with different veggies and different Sabra hummus flavors. I made my tart with the Sabra Roasted Red Pepper Hummus but it would also be delish with their Roasted Pine Nuts, Roasted Garlic or Sundried Tomato flavors.

Next time, I’m going to try it with eggplant slices and the Roasted Garlic flavor – kind like a baba ganoush! #swoon

Christmas Veggie Rose Tart

This impressive tart is the perfect addition to your Christmas menu! The roasted zucchini and sweet potato pair deliciously with the creamy filling.

Preheat your oven to 350° F.

Press pastry gently into the bottom and sides of a 9” tart tin and remove excess pastry.

Line pastry with parchment paper and fill with ceramic pie weights or dried beans.

Bake pastry crust in the preheated oven for about 12 minutes. Remove from oven remove parchment paper and pie weights.

Mix Violife Just Like Cream Cheese Original, Violife Just Like Mozzarella Shreds, Violife Just Like Parmesan, nutmeg, thyme, salt, and pepper together in a bowl.

Spoon filling into crust and smoothen.

Slice the sweet potato and zucchini lengthwise into thin strips using a mandolin or vegetable peeler.

Roll the vegetables tightly into a rose shape.

Arrange sweet potato and zucchini roses over the filling in a pattern, alternating colors.

Bake tart in the preheated oven until pastry is golden brown, filling is firm, and sweet potato and zucchini roses are tender (about 30-40 minutes).

Dinner Party Desserts

So we're going to need some fancy dessert ideas.

Perhaps a delicate mille feuille with layers of crispy pastry filled with the silkiest crème pâtissière?

Maybe a vintage plate piled with pretty homemade French macarons in a rainbow of colours.

How about a beautiful towering display of choux pastry in a croquembouche, drizzled with salted caramel. Or an elegant canelé, the individual French pastry with a custardy rum and vanilla center enrobed in a crispy caramelized crust.

Maybe something international like a Norweigan Kransekake, Persian Love Cake, or an airily light Japanese cheesecake for a stunning final flourish to a national cuisine-themed dinner party. I do love a themed dinner party.

Many of the recipes in this list can be prepped ahead of time. Because nobody wants the dinner party host in the kitchen all evening!

VEGAN Potato Rose Tart

I must confess, lately I’ve been quite obsessed with crafting roses from produce. It started with these Apple roses for the Crumb Cake I baked last Fall, and it got me thinking about how Potatoes are called “pommes de terre” in French, meaning “apples of the Earth”. Beautiful, isn’t it, the French language?

Crafting the roses is a little more time consuming, yes, but it does make the finished dish, even a very simple tart like this look extra special. So for occasions that call for a little exuberance, I would highly recommend putting in a little extra time and effort to create something that when you bring it out to the table, evokes a spontaneous ‘gasp’ from the diners.

These potato roses became the highlight of this VEGAN Potato Rose Tart – with a coconut milk custard filling (dairy-free, egg-free) seasoned with onions and peppers in a crisp, buttery (sans any dairy) pastry base.

Where I would have simply added chopped potatoes to this tart, in rose form, it elevates the dish from a simple brunch thing to a centerpiece around which you gather.

Making the Potato Roses

Choice of potato: I chose to use medium sized Idaho® Russet potatoes in this recipe for its superior taste and texture, but feel free to use whatever type of potatoes you have on hand, provided they are small-to-medium in size. Too large and the roses start to look too ‘tall’, whereas you want them to be short and wide. Russet potatoes also hold their shape when baked, which I feel is quite essential to this recipe, as the roses are twice baked – once in a muffin tin and once in the tart.

  • A mandoline slicer is quite essential to quickly getting uniform and wafer thin slices that fold without breaking when rolled into rose shape.
  • A 12- cup muffin tin helps in baking all the roses in one go, instead of doing multiple batches.

Seasoning:I kept the seasoning simple with just salt and pepper, so as to not affect the flavor of the tart, but feel free to add paprika, cajun seasoning, or any other you typically pair your potatoes with.

There are two simple ways to season the potatoes:

  • After slicing, sprinkle salt and pepper on the slices along with a generous spoon of oil. Then roll the roses.
  • After shaping the roses and placing them in the muffin tin, drizzle generously with oil and sprinkle with salt and pepper on top.

Pre-baking: When I baked the tart with raw potato roses, I found that it made the filling soggy from all the water it released during the cooking process. So pre-bake the roses in a muffin tin, then drain on a wire rack for extra oil and water to run off. Then use these roses in the tart.

Trimming: Sometimes, when your potatoes are slightly leaning towards the larger end of medium size, it may create roses that are ‘taller’ than the pie tin, particularly after the pie tin is filled with the pastry crust. So, while adding the pre-baked potato roses to the pie crust, trim the base so that it is on level with the pie crust edge. Don’t throw the trimmings away. Lay them on a baking tray, sprinkle with salt, pepper and a touch of paprika and bake in a 425°F/220°C oven for 20 minutes. Serve hot with a dip of your choice as a delicious snack.

Now, here’s a quick video on how I shaped these potato roses.

I added some sautéed onions and peppers to add to the flavor of the coconut milk custard and poured it around the potato roses in the blind baked pastry base. Bake until the filling is firm and serve warm with a side of salad.

When you make this VEGAN Potato Rose Tart (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Rainbow Rose Veggie Tart

Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weigh it down with beans or pie weight.

Bake the tart base for 15-20 minutes. Remove the weights and parchment paper. Let it cool.

In a bowl, add the eggs and whisk together. Then add the garlic and herb cheese, grated parmesan cheese, mozzarella, and oregano. Mix everything up until smooth.

Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them easier to roll.

Spread the cheese mixture on top of the tart base.

Take one slice of a vegetable and roll it up very tightly—this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.

Brush olive oil on top of the vegetables and sprinkle garlic, salt, and pepper on top. Bake the tart at 375°F for 50 minutes.

Spiral Vegetable Tart

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Sometimes a picture really is worth a thousand words. I could tell you about this tart — the flaky crust, the crisp-tender layers of thinly sliced vegetables covering a thin layer of savory sundried tomato pesto, the fresh rosemary and oregano right from my garden.

But really, the best part about this tart: it’s beautiful.

Don’t get me wrong — it’s also delicious. But you could thinly slice some vegetables, drizzle them with olive oil and herbs, and roast them and they would also be delicious.

This tart, however? It’s a visual showstopper. Concentric circles of brightly colored vegetables, almost mesmerizing in appearance. Did I also mention that it’s easily adaptable for gluten free or vegan diets?

Most of the time, we eat things because they are delicious. Sometimes, we eat things because they’re beautiful.

And once in a while, we hit that amazing intersection of the Venn diagram, where something is delicious AND beautiful — and that, friends, sis this spiral vegetable tart.

How to Make a Spiral Vegetable Tart

I won’t lie this spiral vegetable tart does take some time to assemble. There’s rolling out the pie dough. There’s slicing the vegetables. Of course, there’s wrapping all those vegetables around each other, trying to hold the end of a zucchini down while starting the next squash.

And yet despite the time requirement and mundane tasks, or perhaps because of them, I found this so incredibly soothing to make.

So let’s get started with some step-by-step tips to help you make your own stunning spiral vegetable tart. More of a visual person? Check out the video below! ↓↓↓

Blind bake the dough in a 9-inch tart pan with a removable bottom. This allows you easily take the sides of the tart pan off and showcase your beautiful work. Blind baking the dough will help keep the crust crispy, even though we’re going to cover it with a layer of sundried tomato pesto.

Next up, make that sundried tomato pesto. I make my own, starting with with homemade oven-baked sundried tomatos packed in oil. If you can find store-bought sundried tomato pesto? Even easier!

Slice all your vegetables into long, thin strips. I recommend a mandoline, though a Y-peeler or a steady hand and a sharp knife will also get the job done. I start wrapping from the center of the tart and work my way outward, wrapping as tightly as I can.

Brushing each slice of vegetable with just a little olive oil first provides wonderful flavor, but does make the project a little messy (and slippery!)

Gluten Free and Vegan Spiral Vegetable Tart Alternatives

To make a gluten free version of this spiral vegetable tart, use this gluten free pie crust recipe and ensure the sundried tomatoes (or sundried tomato pesto) is gluten free.

To make a vegan version of this spiral vegetable tart, use this vegan pie crust recipe and omit the shredded parmesan cheese from the pesto.

Other Vegetables to Try

Rather than spiral vegetable tart, I could have alternatively titled this “Summer CSA Overload Tart” because that’s how this came to be. A drawer full of zucchini, squash, and rainbow carrots, thanks to our Philly Foodworks share.

Any long, sliceable vegetable will work — if it’s too wide, just cut it in half or thirds. For a summery tart, toss in an eggplant.

I’m already daydreaming about a winter version with circles of butternut squash, leeks, and parsnips.

Whatever vegetables you use, the key to this spiral vegetable tart is olive oil. It’s the glue that holds each strip of vegetables together. You’ll get a little messy. It certainly takes some time.

How to Store Spiral Vegetable Tart

The spiral vegetable tart is most delicious coming straight out of the oven. But that’s not to say that you can’t make it ahead of time and still enjoy it!

Once fully baked, allow the tart to cool and store in the refrigerator for up to 5 days. The tart can be reheated at 350 °F until warm, 2o to 25 minutes, before serving.

The bottom crust does not stay as crisp as the first day – one way to partially help remedy this is to preheat a baking sheet in the oven until hot, then slide the tart directly onto the hot pan and cook on the already hot, slightly greased, baking sheet.

Also to note, while safe to store in the refrigerator for up to 5 days, if you’re going to serve this at Thanksgiving or some other food-centric dinner party, I’d try to make it a day ahead of time at most. The sooner you serve it, the better it will taste!

The spiral vegetable tart can also be enjoyed at room temperature – just bring out of the refrigerator an hour before serving.

20 Vegetarian Potluck Recipes Everyone Will LOVE

When attending a potluck, food is everything! Wow guests by preparing one of these delicious vegetarian potluck recipes. All feature simple, easy-to-use ingredients and are packed with intense flavor!

Potlucks are always fun occasions, no matter the time of year. Regardless of what your potluck looks like, there’s always one thing that gets tricky: deciding which dish to provide. Something hearty and filling? A side salad? Something appetizer-style? A dessert?

To help you calm your wandering mind and figure out what to make, I’ve compiled 20 vegetarian potluck recipes that everyone will love. All of these dishes use easy, simple ingredients, and trust me when I say that not one lacks an ounce of flavor.

Guests will absolutely devour any of these yummy, savory, memorable options!

Watch the video: Vegan Cheese Corn Fritters (July 2022).


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