Rosette Italian Vegetable Tart Recipe

A rosette Italian veggie tart is easy to make and absolutely delicious, plus it’s beautiful. Guests will rave about this veggie torte.

Filled with eggplant zucchini, squash, portabella mushroom, carrots + goat cheese, and homemade pesto this torte a real crowd pleaser.

It looks fancy, but the truth is this Veggie Tart is so easy to make, the hardest part is slicing the vegetable thinly.

Rosette Italian Vegetable Tart

Course: Appetizer, Main Course, Side Dish, vegetables, vegetarian
Cuisine: American, vegetarian
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
cooling time: 15 minutes
Total Time: 1 hour 50 minutes
Servings: 8 side dishes
Calories: 476 kcal
Author: Kelly DiMascio

Filled with amazing flavors and incredibly beautiful presentation - this tart is sure to be a crowd pleaser.

You can use bottle pesto or use this recipe to make this super simple homemade pesto.

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Ingredients

  • 1 refrigerated pie crust
  • 1 cup pesto bottled is fine but homemade is so easy and so good - see notes for recipe
  • 1/4 cup  sundried tomatoes packed in oil, drained and cut into 1/4 in pieces
  • 1 large eggplant
  • 1 large zucchini
  • 1 large yellow squash
  • 3 carrots washed and peeled
  • 2 portabella mushrooms
  • 1/4 cup basil leaves chopped
  • 2 cloves garlic minced
  • 1/2 cup olive oil divided
  • 1/2 cup shredded parmesan
  • 1/2 cup shredded Asiago cheese
  • 1/4 cup goat cheese
  • 2 T chopped rosemary
  • 2 T chopped fresh oregano
  • coarse sea salt and fresh ground pepper to taste
  • 1 oz hard Italian cheese, like Parmesan or Asiago shaving (optional)

Instructions

  1. Remove ends of eggplant, zucchini, squash, and carrots.  

  2. Debeard portabella mushroom

  3. Using a mandolin or a vegetable peeler slice the zucchini, squash, eggplant, and carrots into long, thin slices.  You could also use a very sharp knife, just make sure your slices are a consistent thickness.

  4. Thinly slice portabella mushrooms using a very sharp knife.

  5. Preheat the oven to 350 °F.

  6. Grease a 9" tart pan or pie dish.

  7. Roll-out very cold refrigerated dough on a lightly floured surface until it is about 10 inches.

  8. Place the dough into the greased tin or pie pan and lightly press to mold. trim any excess crust.

  9. Place the tart pan with the dough into the refrigerator and chill for at least 15 minutes - do not remove until ready cook.

  10. When ready to cook the pie crust, line dough with parchment paper and weight the pie crust with pie weight or dried beans.

  11. Bake uncovered 15 minutes until the edges are just barely golden.  ***Oven temperatures vary and using convection bake will cook the crust more quickly, so keep an eye on the crust so it doesn't get overdone.

  12. Let crust rest in the tart pan or pie dish for about 15 minutes.

  13. Spread pesto on the bottom of the crust, top with sundried tomatoes, and sprinkle with Asiago cheese and parmesan cheese.

  14. Using a pastry brush, brush vegetables with olive oil and sprinkle each slice with a little cheese.  Reserve a little bit of cheese to top the tart.

  15. To begin assembly, take one slice of veggie and roll into a tight circle and place in the middle of the tart crust.

  16. Continue by wrapping the vegetable slices around the middle, making sure to alternate veggies, until the tart pan is filled.

  17. Tuck goat cheese in randomly between slices.

  18. Brush top of the tart with a little olive oil.

  19. Top with fresh ground pepper and sea salt to taste and the reserved cheese.

  20. Bake at 350 °F for 45 to 50 minutes, until the vegetables are cooked but tender-crisp.  

  21. Sprinkle with fresh chopped herbs.

  22. Let tart cool, covered for about 10 minutes before slicing and serving.  

  23. Top with shaved Italian cheese, if you like.

Recipe Notes

 

 

Homemade Pesto Recipe - this is so quick and simple to make you'll wonder why you ever buy jarred.

 

 

Nutrition Facts
Rosette Italian Vegetable Tart
Amount Per Serving
Calories 476 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 9g56%
Cholesterol 18mg6%
Sodium 693mg30%
Potassium 716mg20%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 8g9%
Protein 12g24%
Vitamin A 4895IU98%
Vitamin C 14.4mg17%
Calcium 299mg30%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

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