Vegetable Rose Herb Cheese Tart Recipe By Tasty

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VEGETABLE ROSE HERB CHEESE TART RECIPE BY TASTY



Vegetable Rose Herb Cheese Tart Recipe by Tasty image

This dish will be the most beautiful thing on your dinner table. The roses may take some time, but they are easy to form and worth the wait. In a hurry? You can make the delicious filling alone, and serve it as a dip for the next game!

Provided by Nichi Hoskins

Categories     Sides

Time 2h35m

Yield 12 servings

Number Of Ingredients 21

60 butter crackers
½ teaspoon kosher salt
1 teaspoon black pepper
⅓ cup parmesan cheese, grated
2 tablespoons melted butter
1 large egg, beaten
1 ½ packages cream cheese, softened (8 ounce packages -- 225 gram)
⅓ cup sour cream
1 large egg
¼ cup grated parmesan cheese
½ teaspoon kosher salt
½ teaspoon black pepper
¾ teaspoon garlic powder
¼ cup fresh chives, chopped
¼ cup fresh dill, chopped
1 tablespoon fresh thyme leaf, finely chopped
2 medium zucchinis, ends trimmed
8 rainbow carrots, peeled and ends trimmed
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • Preheat oven to 350°F (180°C).
  • Add the crackers to the bowl of a food processor. Pulse until finely ground. Add the melted butter, salt, pepper, Parmesan cheese, melted butter and egg. Pulse until combined, scraping the sides to make sure everything is incorporated.
  • Transfer the crust mixture to a 9-inch (22 cm) tart pan and place on a baking sheet. Use a spatula and your hands to press the crust into the bottoms and sides of the pan in an even layer.
  • Bake the crust for 12-14 minutes, until the edges just begin to brown. Let cool completely.
  • Make the filling: In a large bowl, use an electric hand mixer to beat the cream cheese until light and fluffy. Add the sour cream and beat to combine. Add the egg and beat until incorporated. Use a spatula to fold in the grated Parmesan cheese, salt, pepper, garlic powder, chives, dill, and thyme.
  • Carefully pour the filling into the tart crust. Use an offset spatula to smooth the top in an even layer.
  • Make the vegetable roses: Using a vegetable peeler, shave the zucchini and carrots into wide ribbons. Place in a large bowl and microwave for 1 minute to release excess water and make the ribbons more pliable.
  • Rolling the vegetable ribbons tightly into roses, using 1-4 ribbons per rose for varying sizes.
  • Starting in the center, nestle the vegetable roses into the filling, working to about ½ inch (1 ¼ cm) from the edge of the tart. Brush the tops of the roses with the olive oil and sprinkle with salt and pepper.
  • Transfer the tart to the oven and bake for about 40 minutes, until the edges of the filling are golden and the center looks set.
  • Let the tart cool completely. Slice and serve, or refrigerate and bring back to room temperature for at least 1 hour before serving.
  • Enjoy!

Nutrition Facts : Calories 239 calories, Carbohydrate 15 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 4 grams

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.

VEGGIE ROSE TART



Veggie Rose Tart image

This beautiful vegetable tart is elegant, delicious, and easy to make! Fresh carrots and courgettes are rolled into rose shapes and placed in a lovely cheese filling to bake to perfection, all lovingly encased in tasty puff pastry. Serve warm or allow to cool before slicing and serving.

Provided by Magda

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h30m

Yield 8

Number Of Ingredients 12

1 sheet frozen puff pastry, thawed
1 ½ cups ricotta cheese
1 ½ tablespoons ricotta cheese
½ cup cubed fresh mozzarella cheese
1 egg
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 19.5 g, Cholesterol 32.2 mg, Fat 18.2 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 190.3 mg, Sugar 3.2 g

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