Rainbow Rose Veggie Tart
"Thinly sliced vegetables transform into edible roses in this eye-pleasing tart."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
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12
ingredients
- 1 roll puff pastry
- 15 ounces ricotta cheese
- 2 eggs
- 3 ounces parmesan cheese
- 1 pinch nutmeg
- 1 pinch salt
- 2 tablespoons olive oil
- 1 tablespoon oregano
- 1⁄2 cup mozzarella cheese, shredded
- 4 large multi-colored carrots
- 2 zucchini
directions
- Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.
- Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.
- In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the 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 much 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 bake the tart at 375 degrees F for 50 minutes.
Questions & Replies
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What size tart pan should be used? Need to buy one, and don't know what to choose. -
Would love to do as much prep as possible ahead of time, did anyone roll the veggies the day before? Would they be fine in air tight storage? Also will blind bake the night before and mix the cheese so I can just fill the pie and bake the next day. We are doing a feast and I want all tedious prep done ahead of time.
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Love the presentation. Curious..I don't own a microwave...so can I season the veggies and steam (or broil) just till softened?
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Did anybody make this ahead of time and serve at room temperature? Trying to time it with Easter dinner! Thank you -
The recipe only lists carrots and zucchini for the veggies, but what are the red ones? I can only think of beets, but don't know how you would get long strips of them. Also wonder if potatoes would work. Ideas?
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Reviews
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This recipe is rather labor intense, but sure has a wonderful presentation. A few suggestions: I would just use a regular pie crest and cook it first. Carrots need to be cut very thin and micro waved for a longer time then you think (Until they are rather soft). Use a tooth pick to hold them together after rolling them till it's time to put them in . I used summer squash and zucchini (nice colors) and they cook very fast. The part that needs some doctoring up is the cheese mixture. We made 6 individual ones and let every one doctor their own cheese mixture the way they wanted. Some ideas are, hot red pepper flakes, fresh basil, ginger, turmeric, fresh parsley, garlic and so on. These only cooked for about 25 minutes. So hope this is a help to someone. It was really fun making them.
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I give this a 5 star review for presentation and WOW factor but 3 star review for taste. The filling is so bland. I even looked at some of the recipe tweaks and added garlic for more flavor but it needs more of a kick. I followed the recipe exactly with the veggies- sliced thin, micro for 1 minute. A tip for rolling is to place the seam of your "flower" very close to one that you have already put in to prevent unrolling. The veggies were still pretty raw when finished and were definitely lacking a roasted flavor. I let the tart sit for over an hour and we ate it at room temperature. I will try this again but with more seasoning and I will cook vegetables for a longer amount of time so they are softer.
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Showstopping and tasty recipe! A couple hacks to consider: used a bought pastry shell. Sliced vegetables with a vegetable peeler and steamed in the microwave until very soft. (Mandolin yielded slices too thick). Cheese mixture: needed some very serious doctoring up. I added boursin cheese and some sharp white cheddar to give it some much needed flavour. You can also make much of the tart the night before, for example blind baking the crust, mixing the filling (minus eggs), and peeling vegetables. Note: the purple carrots will bleed slightly so keep them in a separate container then the orange and yellow ones. When rolling, you can stack three or four carrot slices at a time and roll them much faster for making rosettes.I will definitely make this again maybe even an individual tarts? -
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So, I've made this twice. The first time was a HUGE disappointment = so bland for all that work. I just made it again, adding Italian seasoning, salt, pepper and minced garlic. SooOOoo much better. If I'm going to put in that much work, I want TASTE. And, I used regular pie crust which is so much better than puff pastry. Finally, my mandolin did not slice the veggies thin enough to roll, so I used a potato peeler, which was not only much better but allowed me to roll two or three slices together, saving time and producing a lovely "rose". -
Turned out really well but will probably add mustard to Base as it was a little bland ...felt it needed a little more Zing . Or perhaps some Horseradish sauce instead of Mustard . I used a potato peeler to prepare very thin slices of veg and it worked perfectly . But it was trial and error to begin with and mine were also breaking initially . They roasted well after brushing with olive oil . Will certainly be making again. We had some hot and today will finish at room temperature. Definitely 5 stars
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Tweaks
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Read all the tweaks and reviews so seemed it needed more flavor. To the ricotta mixture I added: herb Boursin, lightly sautéed shallots, sharp cheddar, grated Parmesan, a tad of garlic powder and herbs de provence, skipped the oregano. I added a leek which I cut in rings, roasted, and then rolled into the carrot/zucchini roses. Brushed light amount of balsamic glaze over the top when there was about 20 mins of cooking left. It cooked well and tasted good, but I didn’t love the puff pastry for this dish. Slicing the carrots was a pain. Zucchini worked perfectly on my madelin, carrots did by hand with a peeler. I roasted the carrot slices for about 5 min instead of microwave. Not sure I’d do that again. This was pretty labor intensive, but unfortunately it was DELICIOUS so I will probably be making this again in the future. My family loved it - how special it was and how it tasted.
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(See above. I gave it a three but my "tweaks" made it a 4.5. I think I've got a bit more tweaking to do before it gets to a 5.
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Filling: 15 oz ricotta (drained through cheesecloth) 2 eggs 1/2 tsp salt 1/2 tsp black pepper 2 tsp onion powder (to taste) 2 tsp garlic powder (to taste) 1/4 cup Parmesan Made the crust out of Cheez-It crackers instead of puff pastry -
Recapping some of the tweaks: Slice vegetables with a vegetable peeler and steam in the microwave until very soft. (Mandolin yielded slices too thick). Wipe dry. Brush with evoo. Add yellow squash, Japanese eggplant, and other veggies that can be rolled up. Or, after slicing, add some evoo and roast veggies in the oven slowly to bring out the flavor. When room temp, roll up and place into the puff pastry. Cheese mixture needs a lot of added flavor, like half cream cheese and half ricotta instead of all ricotta. Or, add in a dollop of Boursin cheese and some sharp white cheddar and/or gruyere cheese, Swiss or Havarti cheese along with the mozzarella to equal the recipe amount. Add herbs de Provence or Italian seasoning, S&P, a TBLS of Dijon or horseradish, garlic and onion powder, fresh herbs (like parsley, basil, thyme and/or oregano), and freshly grated ginger. -
Read the reviews first so Used store bought shell and pre-baked it, sharp cheddar instead of mozzarella, 1/2 a small ricotta and all of a Boursin (or Rondelle or Alouette). Used veggie parer, microwaved carrots 2 to 2 1/2 minutes summer squash and zucchini 1 minute and rolled. Got raves on this.
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RECIPE SUBMITTED BY
Food.com
United States
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