Vegetable Rose Herb Cheese Tart

Vegetable Rose Herb Cheese Tart

4.1(77)

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!

Cook Time
2 hr 20 min
Total Time
2 hr 35 min
Yield
12 servings

Ingredients

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 239
  • Fat 17g
  • Carbs 15g
  • Fiber 1g
  • Sugar 4g
  • Protein 6g

How to Make It

1. Step
Preheat oven to 350°F (180°C).
2. Step
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.
3. Step
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.
4. Step
Bake the crust for 12–14 minutes, until the edges just begin to brown. Let cool completely.
5. Step
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.
6. Step
Carefully pour the filling into the tart crust. Use an offset spatula to smooth the top in an even layer.
7. Step
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.
8. Step
Rolling the vegetable ribbons tightly into roses, using 1–4 ribbons per rose for varying sizes.
9. Step
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.
10. Step
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.
11. Step
Let the tart cool completely. Slice and serve, or refrigerate and bring back to room temperature for at least 1 hour before serving.
12. Step
Enjoy!

Tags

VegetarianLow-SugarLow-CarbCutting BoardOven MittsChef's KnifeMeasuring SpoonsLiquid Measuring CupDry Measuring CupsPyrexChristmasMashupBakeWinterThanksgivingAmericanPeelerBaking PanFood ProcessorMixing BowlSpatulaHand MixerCasual PartySidesSpecial OccasionFallComfort FoodOven

Other Recipes You May Like

Sweet Potato Hash Egg Cups

Sweet Potato Hash Egg Cups

4.6(238)
Scalloped Potatoes

Scalloped Potatoes

4.9(6668)
Lemon Basil Spritzer

Lemon Basil Spritzer

Roasted Carrots

Roasted Carrots

4.7(593)
Double Chocolate Edible “Cookie Dough”

Double Chocolate Edible “Cookie Dough”

3.3(49)
Cinnamon Honey Almond Butter

Cinnamon Honey Almond Butter

4.0(82)
Tasty 101 Edible Cookie Dough

Tasty 101 Edible Cookie Dough

4.6(192)
Butternut Squash Sage Pull-Apart Bread

Butternut Squash Sage Pull-Apart Bread

4.5(90)

Be the first to know about the latest deals, receive new trending recipes & more!

Sign InSign Up