Rainbow Rose Veggie Tart
Create a stunning Rainbow Rose Veggie Tart that’s both delicious and healthy. This vibrant dish transforms everyday vegetables into beautiful rose shapes, making it an eye-catching centerpiece for any gathering. With a creamy ricotta and parmesan filling and colorful layers of zucchini and carrots, this tart is not only a feast for the eyes but also packed with nutrients. Perfect for brunch, lunch, or as a side dish at dinner, it’s an easy recipe that will impress your guests without causing you stress. Dive into this delightful cooking experience and enjoy a guilt-free indulgence that everyone will love!
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 roll puff pastry
- 15 ounces ricotta cheese
- 2 eggs
- 3 ounces parmesan cheese
- 4 large multi-colored carrots
- 2 zucchini
- 2 tablespoons olive oil
- 1 pinch nutmeg
- 1 pinch salt
- 1/2 cup mozzarella cheese, shredded
- 1 tablespoon oregano
Instructions
- Preheat your oven to 350°F (175°C). Unfold the puff pastry over a tart pan, then line with parchment paper and weight down with beans or pie weights. Bake for 15-20 minutes until slightly golden. Remove weights and cool.
- In a bowl, mix together ricotta, eggs, parmesan, nutmeg, salt, mozzarella, and oregano until smooth.
- Slice zucchini and carrots into thin strips using a potato peeler or mandolin; microwave briefly to soften.
- Spread the cheese mixture on the cooled tart base. Roll vegetable slices into rose shapes and arrange them on top.
- Brush with olive oil and bake at 375°F (190°C) for about 50 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg
Find it online: https://avaflavors.com/rainbow-rose-veggie-tart/