Veggie Rose Tart Recipe
- 1 sheet frozen puff pastry, thawed
- 1 1/2 cups ricotta cheese
- 1 1/2 tablespoons ricotta cheese
- 1/2 cup cubed fresh mozzarella cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 pinch ground nutmeg
- 1 sprig fresh thyme, leaves stripped
- salt to taste
- 6 carrots, assorted colors
- 2 zucchini (courgettes)
- 2 tablespoons olive oil
- Preheat oven to 350 degrees F (175 degrees C).
- Press puff pastry gently into the bottom and sides of a 9-inch tart tin. Trim off excess pastry and discard. Line pastry with parchment paper and fill with ceramic pie weights or dried beans.
- Bake pastry crust in the preheated oven until light golden in color, about 15 minutes. Remove from oven; remove parchment paper and pie weights.
- Increase oven temperature to 400 degrees F (200 degrees C).
- Mix 1 1/2 cup plus 1 1/2 tablespoon ricotta cheese, mozzarella cheese, egg, Parmesan cheese, nutmeg, thyme, and salt together in a bowl. Spoon filling into crust and smooth out the top.
- Slice carrots and zucchini lengthwise into thin strips using a mandoline or vegetable peeler.
- Spread carrots and zucchini strips on a microwave-safe plate; cook in the microwave until slightly soft, 1 to 2 minutes.
- Roll 1 vegetable strip tightly into a rosebud shape. Wrap another strip of the same vegetable around to make a full rose shape. Repeat with remaining strips. Arrange carrot and zucchini roses over the filling in a decorative pattern, alternating colors; brush with olive oil.
- Bake tart in the preheated oven until pastry is golden brown, filling is firm, and carrot and zucchini roses are tender, about 40 minutes.
