Rainbow Rose Veggie Tart Recipes

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RAINBOW ROSE VEGGIE TART



Rainbow Rose Veggie Tart image

Make and share this Rainbow Rose Veggie Tart recipe from Food.com.

Provided by Food.com

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY



Rainbow Veggie And Pesto Tart Recipe by Tasty image

Here's what you need: fresh basil, pine nuts, vegetarian parmesan cheese, garlic, olive oil, ricotta cheese, salt, pepper, medium zucchinis, medium yellow squashes, large carrots, large eggplant, butter, puff pastry, rice, dried oregano

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

3 cups fresh basil
¾ cup pine nuts
¾ cup vegetarian parmesan cheese
3 cloves garlic
¾ cup olive oil, divided
½ cup ricotta cheese
salt, to taste
pepper, to taste
2 medium zucchinis
2 medium yellow squashes
4 large carrots
1 large eggplant
1 tablespoon butter
1 sheet puff pastry, thawed
2 cups rice, uncooked
½ teaspoon dried oregano

Steps:

  • Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
  • Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
  • Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
  • Preheat the oven to 350°F (180°C).
  • Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
  • Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
  • Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
  • Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
  • Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
  • Spread the ricotta pesto mixture evenly on the bottom of the tart.
  • Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
  • Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
  • Bake for 35-40 minutes, until the veggies are tender.
  • Let cool for a few minutes.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 837 calories, Carbohydrate 57 grams, Fat 62 grams, Fiber 6 grams, Protein 16 grams, Sugar 8 grams

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