Rainbow Rose Veggie Tart
This rainbow rose veggie tart tastes just as wonderful as it looks. Packed with carrots and zucchini, this gluten-free puff pastry tart is the perfect dish for fall.
Ingredients
1 Package of Geefree Puff Pastry Dough
Gluten-Free flour for dusting
15 oz ricotta cheese (1 small container)
2 eggs
3 oz. parmesan cheese, grated
- 1/8 teaspoon nutmeg
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon oregano, dried
½ cup mozzarella cheese, shredded
4 multi-colored carrots (large)
2 zucchini
15 cherry tomatoes, halved
olive oil
- Additional Equipment
round, loose-bottomed tart pan
Directions
Bring dough to room temperature. Preheat oven to 350°F. Dust the countertop. Grease a round loose-bottomed tart pan.
Take 1 1/2 sheets of dough and roll it out to approx. ¼” thick. Then use to line prepared pan, trimming to fit leaving about 1/4” lip of dough above the pan.
Line pastry with parchment paper and fill with pastry weights or rice.
Blind-bake pastry for 20 minutes.
While baking, in a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg, salt, pepper, oregano, and the mozzarella cheese. Mix everything up until smooth.
Slice strips of the zucchini and carrots length-wise using a potato peeler or 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.
Take the tart out of the oven. Cool for 10 minutes. Spread the cheese mixture on 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 adding the cut tomatoes in between.
Brush olive oil on top of the vegetables and bake the tart at 350°F for 45-50 minutes. Let cool then eat.
