Rainbow Rose Veggie Tart
Indulge in the vibrant and visually stunning Rainbow Rose Veggie Tart, a delightful centerpiece that is as delicious as it is beautiful. This dish features a medley of colorful vegetables arranged into elegant rose shapes, making it perfect for gatherings, parties, or an impressive family dinner. With a creamy ricotta filling nestled within a flaky puff pastry base, this tart elevates your meals while ensuring you enjoy healthy ingredients. Its versatility allows it to shine as an appetizer, side dish, or even a vegetarian main course. Impress your guests with this creative and nutritious recipe that is sure to tantalize both the eyes and taste buds.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves approximately 6
- Category: Vegetarian Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 roll puff pastry
- 15 ounces ricotta cheese
- 2 eggs
- 3 ounces parmesan cheese
- Pinch of nutmeg
- Pinch of salt
- 1/2 cup mozzarella cheese
- 4 large multi-colored carrots
- 2 zucchini
- 2 tablespoons olive oil
- 1 tablespoon oregano
Instructions
- Preheat the oven to 350°F (175°C). Roll out the puff pastry in a tart pan, cover with parchment paper, and fill with cooking weights. Bake for 15-20 minutes until golden.
- In a bowl, mix together ricotta, eggs, parmesan, nutmeg, salt, mozzarella, and oregano until smooth.
- Slice zucchini and carrots thinly using a mandolin or potato peeler. Microwave for 1 minute to soften.
- Spread the cheese mixture over the cooled pastry base.
- Roll vegetable strips into roses and arrange them on top of the cheese filling.
- Brush with olive oil and bake at 375°F (190°C) for about 50 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
Find it online: https://myrecipestories.com/rainbow-rose-veggie-tart/