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.

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Microwave the carrot and bell pepper slices for 30-45 seconds to soften them, making them easier to roll.

Step 6

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.

Step 7

Place the vegetable roses on top of the cream cheese mixture, arranging them closely but without overlapping too much.

Step 8

Brush the vegetables lightly with olive oil to enhance their color and prevent them from drying out during baking.

Step 9

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.

Step 10

Bake the tart in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the vegetables are tender.

Step 11

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

Serving size	1107 grams (1107.0g)

Amount per serving	% Daily Value*
Calories	2121

Total Fat 141.40g	181%
Saturated Fat 40.30g	201%
Polyunsaturated Fat 3.40g
Cholesterol 270mg	90%
Sodium 3460mg	150%
Total Carbohydrate 163.50g	59%
Dietary Fiber 18.50g	66%
Total Sugars 24.10g
Protein 53.20g	106%

Vitamin D 54IU	269%
Calcium 737mg	57%
Iron 11mg	62%
Potassium 1990mg	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.

Source of Calories

Fat: 59.5%

Protein: 9.9%

Carbs: 30.6%