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.

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Rosette Italian Vegetable Tart

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: 476kcal
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.
Print Recipe

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

  • Remove ends of eggplant, zucchini, squash, and carrots.  
  • Debeard portabella mushroom
  • 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.
  • Thinly slice portabella mushrooms using a very sharp knife.
  • Preheat the oven to 350 °F.
  • Grease a 9" tart pan or pie dish.
  • Roll-out very cold refrigerated dough on a lightly floured surface until it is about 10 inches.
  • Place the dough into the greased tin or pie pan and lightly press to mold. trim any excess crust.
  • Place the tart pan with the dough into the refrigerator and chill for at least 15 minutes - do not remove until ready cook.
  • When ready to cook the pie crust, line dough with parchment paper and weight the pie crust with pie weight or dried beans.
  • 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.
  • Let crust rest in the tart pan or pie dish for about 15 minutes.
  • Spread pesto on the bottom of the crust, top with sundried tomatoes, and sprinkle with Asiago cheese and parmesan cheese.
  • 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.
  • To begin assembly, take one slice of veggie and roll into a tight circle and place in the middle of the tart crust.
  • Continue by wrapping the vegetable slices around the middle, making sure to alternate veggies, until the tart pan is filled.
  • Tuck goat cheese in randomly between slices.
  • Brush top of the tart with a little olive oil.
  • Top with fresh ground pepper and sea salt to taste and the reserved cheese.
  • Bake at 350 °F for 45 to 50 minutes, until the vegetables are cooked but tender-crisp.  
  • Sprinkle with fresh chopped herbs.
  • Let tart cool, covered for about 10 minutes before slicing and serving.  
  • Top with shaved Italian cheese, if you like.

Notes

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

Nutrition

Calories: 476kcal | Carbohydrates: 26g | Protein: 12g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 18mg | Sodium: 693mg | Potassium: 716mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4895IU | Vitamin C: 14.4mg | Calcium: 299mg | Iron: 2.7mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!
 
 

1 Comment

  1. Kit
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    Beautiful & delicious

    Reply

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