Triple Cheese Tart with Garden Veggie Roses
  • 1 roll puff pastry, completely thawed
  • Filling:
  • 1¼ cups (350g) ricotta cheese, I used light/smooth
  • 2 extra large eggs
  • ⅓ cup (80g) freshly grated parmesan or romano cheese
  • ½ cup bocconcini cheese or fresh mozzarella, diced into small pieces
  • ⅛ tsp nutmeg
  • 2 tbls oil, I used virgin avocado
  • 1 tbls fresh basil, minced
  • Garnish:
  • 4 carrots
  • 1 yellow zucchini
  • 1 green zucchini
  • 2-3 purple cabbage leaves
  • additional basil leaves for garnish
  • salt & pepper to taste
  1. Preheat oven to 350F. Unroll puff pastry and place in a round or square 9 inch tart pan with removable bottom. Cover with parchment paper and weight it down with rice, peas or store bought ceramic pie weights. Bake for 20 minutes. Remove for oven and cool completely.
  2. Prepare filling ingredients in a medium size bowl, mix well and set aside.
  3. Kick up the oven temperature to 375F.
  4. For the Roses: slice the zucchini and the carrots for their length using a mandolin or better yet a vegetable peeler. Make sure that they are thin enough to be pliable for handling. Place the slices in a bowl, cover and cook in the microwave for 1 minute intervals or until soft enough to roll.
  5. Take one of a vegetable and roll it very tightly. That’s the core of your rose. Take another slice and roll it around the core of the rose. I only used one or two slices per rose.
  6. Now stick the rose into the centre of the tart: the filling will not allow the vegetable rose to fall over. Trust me on this one and call me if you have falling roses.
  7. Continuing rolling the roses and placing them in the tart in a nice pattern.
  8. Place tart on a cookie sheet and brush all the roses and edges with oil (I love using avocado oil).
  9. Bake for 45 to 50 minutes or until puff pastry is cooked and golden brown. Serve warm.