Vegetable Rose Herb Cheese Tart
featured in Sweet vs Savory Tart Recipes
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!
Tasty Team
81% would make again
Total Time
2 hr 35 min
2 hr 35 min
Prep Time
15 minutes
15 min
Cook Time
2 hr 20 min
2 hr 20 min
Total Time
2 hr 35 min
2 hr 35 min
Prep Time
15 minutes
15 min
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 (35 g), grated
- 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 (10 g), chopped
- ¼ cup fresh dill (10 g), chopped
- 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
- Calories 189
- Fat 12g
- Carbs 15g
- Fiber 30g
- Sugar 3g
- Protein 5g
Estimated values based on one serving size.
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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