Blooming Rose Vegetable Tart with Puff Pastry Tips, FAQ & printable recipe

Tips for success

For the most beautiful roses, use a mix of green and yellow zucchini and orange carrots. Slice them as thinly as possible—about 1/16-inch thick—so they roll easily without cracking.

If the ribbons are too thick, they will not coil neatly and may take longer to cook. Keep the ribbons uniform in length and width for a consistent look.

When coiling the roses, start with a small tight spiral and add ribbons one at a time, tucking the ends underneath. This helps the roses stay intact during baking.

If you have leftover ribbons, you can chop them and sprinkle them over the top. The tart is best served within an hour of baking, but it can be made ahead and reheated gently.

Variations

• Mediterranean Twist: Add a layer of sun-dried tomato pesto under the ricotta, and top with kalamata olives and crumbled feta before baking. The salty olives and tangy feta complement the sweet vegetables beautifully.
• Spicy Harissa Version: Stir 1-2 tablespoons of harissa paste into the ricotta mixture for a smoky, spicy kick. Garnish with fresh cilantro and a squeeze of lime after baking.
• Herb Garden Tart: Use a generous mix of fresh herbs like dill, chives, and parsley in the ricotta. Add a handful of pea shoots or arugula on top before serving for a fresh, peppery note.
• Cheesy Upgrade: Sprinkle extra shredded mozzarella or provolone over the ricotta before adding the vegetable ribbons. The cheese will melt and create a gooey, savory layer.

Storage and make-ahead

Fridge

Store leftover tart in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.

Freezer

Freeze baked, cooled tart for up to 1 month. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

Reheat

Reheat individual slices in a toaster oven or regular oven at 350°F for 5-7 minutes until hot and crisp.

Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to crisp the pastry. The tart can also be served at room temperature, making it a great picnic option.

You can assemble the tart (without baking) up to 4 hours ahead, cover, and refrigerate.

Bake directly from the refrigerator, adding 5 minutes to the baking time. The lemon-garlic oil can be mixed up to a day ahead and stored in the refrigerator.

Serving ideas

Serve this tart as a main course with a crisp green salad dressed in a simple vinaigrette. It also makes an elegant appetizer when cut into smaller wedges.

For brunch, pair it with a frittata or fresh fruit. The tart is versatile enough to be the star of any meal.

For a more substantial meal, add a side of roasted potatoes or a grain salad. The bright, herby flavors of the tart pair well with white wine or sparkling water. Whether served warm or at room temperature, this tart is sure to impress.

Frequently asked questions

Recipe card

Blooming Rose Vegetable Tart with Puff Pastry

Prep 30 minCook 25 minTotal 55 minServes 6

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tbsp chopped fresh herbs (such as thyme, oregano, or basil)
• 2 medium zucchini
• 1 medium yellow squash
• 2 medium carrots
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a 12-inch round. Press the pastry into a 9-inch tart pan, trimming the edges. In a bowl, combine the ricotta, parmesan, herbs, 1 tablespoon of the olive oil, salt, and pepper. Spread the cheese mixture evenly over the bottom of the pastry.
2. Using a mandoline or vegetable peeler, slice the zucchini, yellow squash, and carrots into thin ribbons, about 1/8-inch thick. Aim for ribbons that are long and even.
3. Starting from the outer edge of the tart, tightly coil a few zucchini ribbons together to form a rose. Place the rose on the ricotta filling. Repeat with the remaining ribbons, alternating colors, to fill the entire tart. The roses should be snug against each other.
4. Place the tart on a baking sheet and bake for 25–30 minutes, until the pastry is golden brown and puffed, and the cheese is bubbling around the edges. Rotate the pan halfway through for even browning.
5. While the tart bakes, whisk the remaining 1 tablespoon olive oil with the lemon juice and minced garlic. When the tart is done, brush the hot vegetable petals with the lemon-garlic oil.
6. Allow the tart to cool for 5 minutes on a wire rack. Use a sharp knife to slice into wedges. Serve warm or at room temperature.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

320

Protein

10 g

Carbohydrates

24 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.