Rainbow Rose Veggie Tart
Transform your table into a work of art with this stunning Rainbow Rose Veggie Tart, a feast for both the eyes and the palate. Featuring a flaky puff pastry base layered with a creamy blend of cream cheese, Parmesan, and garlic, this tart is crowned with delicate “roses” crafted from vibrant zucchini, yellow squash, carrots, and red bell peppers. Perfectly baked to golden perfection, the vegetables become tender while retaining their brilliant hues, making this a show-stopping appetizer or light main course. With its elegant presentation, this vegetarian dish is as delicious as it is visually captivating—ideal for entertaining or adding a touch of sophistication to your everyday meals.
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Recipe Information
Ingredients
- 1 sheet store-bought puff pastry
- 225 grams cream cheese
- 50 grams grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium zucchini (green)
- 1 medium yellow squash
- 2 large carrot
- 1 large red bell pepper
- 1 tablespoon olive oil
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface to fit a tart pan or keep it as a rectangular sheet. Transfer it to the prepared baking sheet.
In a small bowl, mix the cream cheese, grated Parmesan cheese, garlic powder, salt, and black pepper until smooth. Spread this mixture evenly over the puff pastry, leaving a 1-inch border along the edges.
Using a mandoline or a sharp knife, thinly slice the zucchini, yellow squash, carrots, and red bell pepper into long strips or rounds, being careful to keep the slices uniform in thickness.
Microwave the carrot and bell pepper slices for 30-45 seconds to soften them, making them easier to roll.
Starting with one vegetable slice, roll it tightly to form the center of the 'rose.' Wrap additional slices (alternating colors) around the center until a rose shape forms. Repeat this process to create multiple vegetable roses.
Place the vegetable roses on top of the cream cheese mixture, arranging them closely but without overlapping too much.
Brush the vegetables lightly with olive oil to enhance their color and prevent them from drying out during baking.
In a small bowl, whisk together the egg and water to create an egg wash. Brush this around the border of the puff pastry to ensure a golden, flaky finish.
Bake the tart in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the vegetables are tender.
Allow the tart to cool slightly before slicing and serving. Enjoy your Rainbow Rose Veggie Tart as a beautiful appetizer or light main dish!
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 24.1 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 736 mg | 57% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
