Vegetable Rose Herb Cheese Tart
This dish will be the most beautiful thing on your dinner table. The roses may take some time, but they are easy to form and worth the wait. In a hurry? You can make the delicious filling alone, and serve it as a dip for the next game!
Nichi Hoskins & Marissa Buie
Tasty Team
Total Time
2 hr 35 min
2 hr 35 min
Prep Time
15 minutes
15 minutes
Cook Time
2 hr 20 min
2 hr 20 min
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Total Time
2 hr 35 min
2 hr 35 min
Prep Time
15 minutes
15 minutes
Cook Time
2 hr 20 min
2 hr 20 min
Ingredients
for 12 servings
Crust
- 60 butter crackers
-
½ teaspoon kosher salt -
1 teaspoon black pepper -
⅓ cup parmesan cheese, grated (35 g) -
2 tablespoons melted butter - 1 large egg, beaten
Filling
- 1 ½ packages cream cheese, softened (8 ounce packages -- 225 gram)
-
⅓ cup sour cream (80 g) - 1 large egg
-
¼ cup grated parmesan cheese (25 g) -
½ teaspoon kosher salt -
½ teaspoon black pepper -
¾ teaspoon garlic powder -
¼ cup fresh chives, chopped (10 g) -
¼ cup fresh dill, chopped (10 g) -
1 tablespoon fresh thyme leaf, finely chopped
Vegetable Roses
- 2 medium zucchinis, ends trimmed
- 8 rainbow carrots, peeled and ends trimmed
-
2 tablespoons olive oil -
½ teaspoon kosher salt -
½ teaspoon black pepper
Nutrition Info
Powered by- Calories 239
- Fat 17g
- Carbs 15g
- Fiber 1g
- Sugar 4g
- Protein 6g
Estimated values based on one serving size.
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Preparation
- Preheat oven to 350°F (180°C).
- Add the crackers to the bowl of a food processor. Pulse until finely ground. Add the melted butter, salt, pepper, Parmesan cheese, melted butter and egg. Pulse until combined, scraping the sides to make sure everything is incorporated.
- Transfer the crust mixture to a 9-inch (22 cm) tart pan and place on a baking sheet. Use a spatula and your hands to press the crust into the bottoms and sides of the pan in an even layer.
- Bake the crust for 12–14 minutes, until the edges just begin to brown. Let cool completely.
- Make the filling: In a large bowl, use an electric hand mixer to beat the cream cheese until light and fluffy. Add the sour cream and beat to combine. Add the egg and beat until incorporated. Use a spatula to fold in the grated Parmesan cheese, salt, pepper, garlic powder, chives, dill, and thyme.
- Carefully pour the filling into the tart crust. Use an offset spatula to smooth the top in an even layer.
- Make the vegetable roses: Using a vegetable peeler, shave the zucchini and carrots into wide ribbons. Place in a large bowl and microwave for 1 minute to release excess water and make the ribbons more pliable.
- Rolling the vegetable ribbons tightly into roses, using 1–4 ribbons per rose for varying sizes.
- Starting in the center, nestle the vegetable roses into the filling, working to about ½ inch (1 ¼ cm) from the edge of the tart. Brush the tops of the roses with the olive oil and sprinkle with salt and pepper.
- Transfer the tart to the oven and bake for about 40 minutes, until the edges of the filling are golden and the center looks set.
- Let the tart cool completely. Slice and serve, or refrigerate and bring back to room temperature for at least 1 hour before serving.
- Enjoy!
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Submit your recipeTips
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Lizzie Wisdom
This will take you a very long time but it was worth it. I made this recipe for a baking competition and everyone was blown away!
2019-11-25T15:43:01Z Helpful (84) -
carl583
^^^But the real question is did you win the baking contest?then I’ll know how good this recipe really is
2019-11-27T06:00:03Z Helpful (65) -
kaseyroseeee
The hardest part was rolling the “roses.” Make sure to microwave just before you roll, otherwise the veggies will stiffen up. Overall this is a pretty simple, yet very fun and delicious recipe!
2019-11-28T04:10:16Z Helpful (26) -
Jacki Mooney
This was a huge hit at Thanksgiving. I’m making it again tomorrow but subbing goat cheese for the extra half block of cream cheese and see how that turns out! Great recipe!
2019-11-29T20:18:09Z Helpful (24) -
Guro Hansen
A very helpful tip I read here was to start with the vegetables! Microwave and then roll them up immediately. That way, you can also use the same bowl for the cream cheese filling! I think it was worth the effort!
2020-03-15T12:46:55Z Helpful (17) -
Katie Scogna
I added about 3 cups of chopped spinach to the filling mixture, turned out great!
2020-02-10T01:02:35Z Helpful (15) -
Jennifer Williams
Very time consuming but delicious!!
2020-01-03T01:42:25Z Helpful (15) -
bilbobaggins
I didn’t make this but when I first watched this video I was so confused because I thought the cream cheese was butter. I was really curious how they were going to make a butter pie taste good. I only realized what it was when I looked at the ingredients! 🤣🤣
2019-12-17T03:00:50Z Helpful (13) -
Kelly Laughlin
The crust is very crumbly and needs more liquid to bind it together. But looks super cool
2019-11-28T17:12:46Z Helpful (12) -
Jasmin Jeffs
Try to buy veggies that are all closely the same circumference or you end up with roses that are taller than others. Really fun to make though!
2020-03-22T00:04:00Z Helpful (11) -
chefmonacandoit
This is a beautiful presentation that guests loved. However, the crust is a mess. It all fell away once taken from my pan. Next time skip the egg and up the butter to 7 T.
2019-12-22T15:44:51Z Helpful (8) -
Chanel Ray
Super tasty! A little on the salty side, and some of the veggies seemed a little raw after baking. Maybe have them a little thinner, or blanch them before rolling and baking.
2020-06-02T02:02:08Z Helpful (6)
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