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.

Italian veggie rosette torte

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 D

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.

Print

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*
Total Fat 36g 55%
Saturated Fat 9g 45%
Cholesterol 18mg 6%
Sodium 693mg 29%
Potassium 716mg 20%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Sugars 8g
Protein 12g 24%
Vitamin A 97.9%
Vitamin C 17.5%
Calcium 29.9%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

0 Comments

Trackbacks/Pingbacks

  1. 5 Easy Easter Menus For Any Lifestyle | Mermaids & Mojitos - […] Rosette Italian Vegetable Tart […]

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

More Recipe(

 < Eat  < Drink < Party <

Vampiro Tequila Cocktail with Jalisco Sangrita

Vampiro Tequila Cocktail with Jalisco Sangrita. This spicy tequila cocktail mixed with a traditional Jalisco Sangrita. Sangrita’s are my new cocktail obsession. Sangrita or “little blood” has traditionally been served as a chaser for excellent quality tequila. It would have been a mixture of fruit juices and finely ground chili pepper. Many sangrita recipes call for tomato juice, but that would not have been part of the traditional recipe, the original recipe would have been made from leftover juice from fresh fruit salads and changed based on the fruits used.

Today’s cocktail culture is creating very intriguing sangritas as an ingredient in some pretty amazing tequila cocktails. This recipe calls for a combination of grapefruit, orange, and lime with a touch of spicy jalapeno pepper.

Famous New Orleans Morning Call Beignets

Famous New Orleans Morning Call Beignets are by far my favorite beignet in the New Orleans area. Served with café au lait beignets are quintessential New Orleans breakfast or late night treat, and makes an awesome brunch dessert.

Recipes

DIY + Create

Food Philosophy

I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar?  I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends.  We love them and I hope you will too.

Kell-

Kell-

Chief Mermaid & Mojito Maker

This is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing.  Want to learn more?  

Pin It on Pinterest

Share This

Share the Love.

Tell your friends!