Rainbow Rose Veggie Tart
Experience a culinary delight with the Rainbow Rose Veggie Tart, a vibrant and visually stunning dish that beautifully showcases fresh vegetables in a flaky pastry. This colorful tart not only serves as an impressive centerpiece for gatherings but also tantalizes the taste buds with its creamy cheese filling and savory vegetable roses. Perfect for family dinners or special occasions, it’s a healthier option packed with nutrients, making it an enchanting addition to any meal. With straightforward preparation steps, even beginner cooks can create this artistic veggie masterpiece.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: Approximately 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 roll puff pastry
- 15 ounces ricotta cheese
- 2 eggs
- 3 ounces parmesan cheese
- 1 pinch nutmeg
- 1 pinch salt
- 1/2 cup shredded mozzarella cheese
- 4 large multi-colored carrots
- 2 zucchini
- 2 tablespoons olive oil
- 1 tablespoon oregano
Instructions
- Preheat your oven to 350°F (175°C). Unfold the puff pastry in a tart pan lined with parchment paper and add weights to prevent puffing. Bake for 15-20 minutes until lightly golden.
- In a mixing bowl, blend ricotta, eggs, parmesan, nutmeg, salt, mozzarella, and oregano until smooth.
- Using a mandolin or potato peeler, slice zucchini and carrots into thin strips. Microwave for about 1 minute to soften.
- Spread the cheese mixture in the cooled pastry crust. Create vegetable roses by rolling strips tightly and placing them atop the filling.
- Brush vegetables with olive oil and bake at 375°F (190°C) for approximately 50 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
Find it online: https://myrecipesbook.com/rainbow-rose-veggie-tart/