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Rainbow Rose Vegetable Tart

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This is a quaint pie with vegetables roses, and is quite easy to make.

I had some left over pizza wholemeal pastry and I used this as a base rather than a shop bought one, however a shop bought puff pastry would work.

Preparation Time: 25 minutes
Cooking Time: 1 hr 15 minutes
Serves: 4 - 6

Pastry - home made pastry
225 g ricotta cheese
1 egg
45 g Parmesan cheese, grated
Pinch nutmeg
1 tbsp olive oil
½ tbsp oregano
¼ cup Mozzarella cheese, grated
2 large carrots (multi coloured if available)
1 small zucchini

Make the pastry or defrost if using left over as I did.

Home made wholemeal pastry

Preheat the oven to 190°/170° fan forced.

Using a tart pan or dish, put the pastry into this dish (first spray with oil), and bring it up over the sides.

Put some baking paper over this and weigh it down with something - I have specially made weights for this purpose.


Bake it for about 15 - 20 minutes and remove the weights, and allow the base to cool.

In a bowl, add the egg, ricotta, Parmesan cheese, grated nutmeg, and a pinch of salt.

Add the Mozzarella and oregano, and mix until it is smooth.

Slice strips of zucchini and carrots lengthwise using a potato peeler or a mandolin.

Roses are made by rolling 3 of these strips together tightly

Put these slices on a plate and cook in the microwave for about a minute to soften the slices as you will need to roll them to give the rose shape.

Spread the cheese mixture on top of the tart base.

Roll each piece of carrot or zucchini as tight as possible, to make them as large as you want - I used about 3 strips for each one.

Start putting these down in the centre of the pie, and press down into the cheese mixture.

Layers these round the centre one in a spiral pattern.


Brush olive oil on top of the roses, and bake for about 50 minutes.

Slice and serve with a salad or vegetables.


#Vegetable pie
#Rainbow roses
#Edible roses
I like this Recipe - 5
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