Zucchini and carrots roses tart

The apple rose tart I posted for mother’s day last year is still one of my favorite recipes: such a beautiful result with an easy and simple “rolling” technique. And without mentioning that the tart tasted sooooo good. I’ve been preparing the apple tart recipe for very special occasions and every time I was very pleased by the “ohhhh” of admiration that the tart caused 😉

apple tart

I wanted to recreate the same beautiful effect but this time in a savory recipe and using more colors. That’ how the zucchini and carrots tart came to life. The variety of natural colors of the zucchini and carrots itself was a wonderful combination. As a base for the tart a store bought puff pastry worked perfectly. A nice mix of ricotta, mozzarella and parmesan cheese held together by some eggs gave a creamy and salty ground for the vegetable roses.

zucchini carrots roses tart recipe

zucchini rose tart3

That’s all you need to prepare a vegetable tart for 6/8 servings:

zucchini tart ingred

And that’s how to proceed:

Zucchini and carrots roses tart

Zucchini and carrots roses tart


  • 1 roll puff pastry
  • ricotta cheese 0.8 lb. (350gr.)
  • 2 eggs
  • Parmesan cheese 3 oz. (80gr.)
  • a pinch of nutmeg
  • Extra Virgin oil of Olive 2 Tbsp
  • fresh oregano 1 Tbsp
  • mozzarella cheese 4.5 oz. (130gr.)
  • multi color carrots 4
  • zucchini 2


  1. Tart base: unfold a puff pastry sheet on a tart pan (cover all the surface). Place a parchment paper foil in the center and place on top of it some kind of weight (seeds, dry beans).
  2. Bake the tart base in the preheated oven at 350F/180C for 15/20 minutes. Remove the seeds/dry beans and the parchment paper. Let it cool down.
  3. Tart filling: in a medium bowl add the eggs, the ricotta cheese, the grated parmesan cheese and the grated nutmeg. Adjust with a pinch of salt. Also add the mozzarella in cubes and the fresh oregano. Mix everything up until smooth.
  4. Roses: slice the zucchini and the carrots for their length using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will make the slices very soft and much easier to roll: they will not break while rolling.
  5. Spread the cheeses’ cream on top of the tart base
  6. Take one long slice of a vegetable (I started with the zucchini) and roll it on itself very tightly. That’s the core of our rose. Take another slice and keep rolling. With only 2/3 slices you should obtain a nice rose bud. Place the bud in the center of the tart: the cheesy cream will act like a glue and the vegetable bud will stay in place without any problem. Keep going creating rose buds of different colors/vegetables and placing them one next to the other in a spiral movement. Rose after rose you will obtain a beautiful and colored vegetable field of roses
  7. Brush some extra virgin oil of olive on top of the vegetables and bake the tart in the preheated oven at 380F/200C for 50 minutes.
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zucchini rose tart20

zucchini rose tart


In order to obtain a very colored tart I used purple, orange, yellow and red carrots and yellow and green zucchini in a ratio of 4 carrots for 2 zucchini. The sweetness of the carrots was a nice background for the tart. If you want a more savory tart, just change the ratio to 1:1 or even less carrots than zucchini.



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69 Responses to Zucchini and carrots roses tart

  1. Stephanie June 14, 2015 at 3:36 pm #

    Stunning! What a creative idea. Do the roses fall apart when you slice the tart? I’m definitely going to attempt this for our next family gathering!

    • Barbara Lamperti June 14, 2015 at 10:44 pm #

      Hi Stephanie! Thank you 😉
      no, the roses stay quite compact once cooked. As they are small I suggest you to use a bread knife to cut the tart and try to cut the slices in between the roses so that you will not cut them. Ciao! b

  2. Frances Grandbois June 22, 2015 at 7:34 pm #

    What a beautiful, stunning, simple dish to enhance any table and special occasion. thank you very much….(from an 82 yr. old grandmother who recently began to appreciate easy but gorgeous recipes).

    • Barbara Lamperti June 23, 2015 at 1:28 pm #

      Thank you so much!!!! I’m sure your family will be so happy to enjoy your recipes 😉 Let me know if you like the zucchini tart, ciao. b

  3. Linda June 23, 2015 at 1:25 pm #

    Does it have to be served warm? I was thinking of taking to a picnic, but it sounds like warm might be better?

    • Barbara Lamperti June 23, 2015 at 2:20 pm #

      Hi! you can enjoy the zucchini tart both warm and cold. It is a perfect idea for a picnic! Have fun, ciao. b

  4. Linda June 23, 2015 at 4:25 pm #

    Wonderful, 4th of July here it comes! Thank you…

  5. Gill abel June 24, 2015 at 8:44 am #

    The most stunning tart I have ever seen… what else can I use if I cannot find the coloured carrots, do you think I could use beetroot maybe? thanks so much for such a wonderful idea 🙂

    • Barbara Lamperti July 5, 2015 at 12:34 pm #

      Hi Gill! thank you for your comment!
      beetroot will be a bit difficult to slice and roll. Zucchini, eggplants, carrots have the correct shape (long) and texture for this recipe. If you cannot fine a lot of colors, I would suggest to pick up just one and you will have a monochromatic tart. Still beautiful thanks to the rose design. I tried the “green zucchini” only version and it was really really pretty 😉 Let me know how it goes!! ciao, b

  6. Lorena Quinones Jr. July 1, 2015 at 8:35 pm #

    Thank you for sharing this beautiful and delicious recipe with the world! I made this and gave it as a gift to my significant other for dinner and they loved it! Can’t wait to make it again!
    With love,

    • Barbara Lamperti July 5, 2015 at 12:30 pm #

      Hi Lorena! I’m so glad your family liked the rose tart!! Thank you so much for watching BuonaPappa! ciao, b

  7. Mitra July 31, 2015 at 4:29 am #

    Hi! Amazing work! Thank you! Defnately going to try it, although I’ve never seen purple and yellow carrots it the produce markets where I live. Did you use a 9 inch pie plate or a larger one? Thanks! 🙂

    • Barbara Lamperti August 4, 2015 at 8:40 pm #

      Hi Mitra!
      yes, I used a standard size 9 inch pie plate. Thank you so much for your comment and for watching BuonaPappa!! Let me know if you like the Zucchini and carrots tart. You can use regular green zucchini and orange carrots, and maybe add yellow zucchini squash, it will be beautiful too!! ciao, b

  8. Rachel November 6, 2015 at 11:41 am #

    This looks incredible! Do you think I could use a muffin pan and make individual servings, probably with slightly larger roses to avoid having to cut it into pieces or do you foresee any issues with that? Thanks!

    • Barbara Lamperti November 6, 2015 at 9:48 pm #

      Hi Rachel! thank you for watching. sure, the individual portion is another great option for this recipe. It will take just a bit more to assemble, but than every guest will have a lovely tart to bite in! Only one suggestion. As the portion are smaller I would reduce the baking time from 50 min to 30 min. Let me know how it goes!! ciao, b

  9. Eva November 15, 2015 at 10:21 pm #

    I think this is about to become a tradition in our house! My mother-in-law is now planning to make this for our Thanksgiving celebration. My daughter is named Sophia Rose and of course, we love roses. Thank you for creating something beautiful, delicious, and healthy.

    • Barbara Lamperti November 24, 2015 at 4:29 am #

      That’s an honor for me 😉 Thanks!! Have a wonderful Thanksgiving 🙂

  10. Judy November 17, 2015 at 4:40 am #

    I was wondering if I can add garlic powder, salt & pepper to the sliced veggies

    • Barbara Lamperti November 24, 2015 at 4:33 am #

      Sure!As I’m cooking for kids I always try to avoid pepper and reduce salt in my recipes 😉 If your family likes the trio garlic/salt/pepper it will be a very nice addition to the recipe. Enjoy!

  11. Molly November 27, 2015 at 11:31 pm #

    Made this today subbing out a gluten free pie crust for the puff pastry to accommodate guests. It was delicious and simple (even tho slicing and rolling vegetables took a bit of time). I will definitely made this again! It was beautiful too!

  12. Barbara Partyka January 10, 2016 at 11:21 am #

    Bardzo ciekawy i smaczny pomysł. Wielkie wyrazy uznania za kreatywne pomysły. znam też Twój przepis na ciastoz różami z jabłek, Super Gratulacje podziękowania i pozdrowienia z Polski.

  13. Orit January 12, 2016 at 3:21 am #

    Thank you for sharing this beautiful dish!
    Do you have any idea how I can convert it into a vegan recipe ?

    • Barbara Lamperti January 18, 2016 at 11:11 pm #

      Hi! Thank you for watching BuonaPappa! I went trough the recipe ingredients to see how you can switch to a vegan tart. That’s basically what you can do. Substitute the traditional puff pastry (made with butter) with a homemade vegan one. Use a vegan option for the cheeses (ricotta, parmesan, mozzarella). For the eggs tofu is a nice replacement. I cannot assure you that the taste will be the same, but it is worth to try! Let me know if you have some questions! ciao, b

  14. Helen January 17, 2016 at 1:13 am #

    Can’t wait to try to but I wish you would use the guard on the mandolin , they are so sharp.

    • Barbara Lamperti January 17, 2016 at 1:18 am #

      Ouch! I’m sorry about the mandolin 🙁 It happens to me all the time. Let me know if you like the tart!! ciao, b

  15. Karen C February 19, 2016 at 3:23 pm #

    How do we print this out?

    • Barbara Lamperti February 19, 2016 at 5:19 pm #

      Hi Karen!
      the rose tart was an old post and didn’t have the printable option 🙂 I just updated it so that you will find a printable ingredients list + procedure. Let me know if you have any question! ciao, b

  16. KT March 12, 2016 at 4:59 pm #

    I want to make two of these but only have one tart pan, can I make it in a pie plate?

    • Barbara Lamperti March 12, 2016 at 5:31 pm #

      sure, I used few small size tart pans as they were prettier for the final picture and I like small one portion tarts 🙂 you can use a regular size pan, it will work too!! ciao, b

  17. Kelly March 26, 2016 at 2:55 pm #

    I want to make this beautiful tart for my daughter’s baby shower. I don’t have a microwave. How should I soften the veggies for rolling? Boiling/steaming for a few minutes?


    • Barbara Lamperti March 26, 2016 at 5:24 pm #

      Steaming for 4 minutes will work too. You just need them to soften, not to cook! Enjoy!!! b

  18. Sarah March 28, 2016 at 3:48 am #

    Hi! Do you think I could assemble the night before and cook for a 1:00 luncheon? Or would you recommend cooking the night before and serving cold?
    Thanks for sharing.

    • Barbara Lamperti March 28, 2016 at 8:22 pm #

      Hi Sarah!
      sure, that’s the best way. Prepare the tart the day before (even in the morning) but do not bake it. Store it in the refrigerator with a plastic wrap on top to keep the moisture in. Remove it from the refrigerator 30 min before baking it and than bake it following the recipe. Enjoy!!!

  19. Kate April 12, 2016 at 10:26 pm #

    Do you think sweet potato or butternut squash would work in this tart if properly cut to size? I love the different colors, but don’t know if I’ll be able to find multicolored carrots. Thanks!

    • Barbara Lamperti April 22, 2016 at 9:46 pm #

      Hi Kate! butternut squash will work for sure. The sweet potato is a bit starchy, you will get a creamier result. Let me know how it goes! ciao, b

  20. Deb June 11, 2016 at 2:46 am #

    All excited…I found that Trader Joe’s carries bags of mixed colors carrots. They have in eachbbag a few of each color…orange, yellow/white, and purple. I love your recipe. It came out fabulous ! One thing I would like to pass on… the purple carrots leaked purple color into the others because I tried doing all my slices at once on a big plate in the microwave…the purple color soaked into the orange, making them brown, but, the white carrots picked up the purple and turned a beautiful color pink. So I could put the pink and purple together for an awesome color grouping.
    Thanks so much for a great recipe !

    • Barbara Lamperti June 13, 2016 at 4:38 am #

      yes!! that’s where I buy them if I do not find them at the Farmer’s Market. I simply LOVE Trader Joe’s 🙂
      I’m so glad the tart came out yummy!!! ciao, b

  21. Eve June 20, 2016 at 11:18 pm #

    Wonder if subbing out some of the carrots for Japanese Eggplant would work?

    • Barbara Lamperti June 26, 2016 at 1:55 pm #

      Yes, I think so: the tart will be even softer. Ciao! b

  22. Nina July 19, 2016 at 1:21 pm #

    I made this last weekend for a morning baptism (since the meal would be around brunch time). It was a total hit! Couldn’t find purple carrots, which I’m sure would’ve added some extra pop of color, but compliments from everyone. There was nothing left!

    • Barbara Lamperti July 20, 2016 at 2:03 pm #

      Ahhh, I’m so glad to hear that!!! Thank you so much for your comment! ciao, b

  23. Monica September 15, 2016 at 2:54 pm #

    Hi Barbara. I’m hoping to use this for my daughter’s bunny-themed birthday party. Do you think this could work on top of pre-made pizza crusts, or would everything bleed off the edges? Thanks!

    • Barbara Lamperti September 15, 2016 at 10:34 pm #

      Hi Monica! that’s a beautiful idea!! yes, it should work. Few suggestions: 1- use a pizza baking pan with edges,they will help you to keep the roses confined. 2 – you will need a paste/cream at the base of the pizza dough to glue the roses together. You can use the cheese mix in the recipe or if you want to have a more pizza flavor even a thick and creamy tomato paste. 3 – do not roll the pizza dough too much, you want some thickness to insert the roses so that they will not open. Happy birthday to your daughter!!! ciao, b

  24. Rose Schectman September 28, 2016 at 12:03 am #

    I have dairy allergies in my family. I know cheese is half the recipe. Any way to use something else

    • Barbara Lamperti October 17, 2016 at 10:21 pm #

      Hi Rose,
      I’m so sorry to hear that. Allergies are getting very common. You just want a sort of creamy consistency at the bottom of the tart because it keeps the vegetables roses attached to the crust and also gives a nice texture. What about substituting ricotta with tofu or with vegan cream cheese? Let me know how it goes!! ciao, b

  25. Courtney September 29, 2016 at 1:05 am #

    Hello and thank you for this beautiful recipe! I was wondering if it would be OK to bake the tart in the early morning and then serve it at night. I have a party after work but don’t have enough time to bake after work before. If I bake it in the morning, should I store in the fridge after baking? Many thanks!

    • Barbara Lamperti October 17, 2016 at 10:14 pm #

      Hi Courtney!
      sure, you can even bake the tart the day before, store it in the refrigerator covered overnight and simply reheat it before serving at the party. If you are going to bake it in the morning I would suggest to store it in the refrigerator up until 30 min before the party starts. Enjoy!!! b

  26. Pauline November 25, 2016 at 9:09 am #

    Hi! I was thinking about making this tart with a homemade shortcrust pastry. How do you think I should do with the baking? Should I still bake it a bit alone with beans and again with the vegetables on top or just with the vegetables?
    Thank you for sharing this recipe by the way, it looks amazing 😉

    • Barbara Lamperti December 3, 2016 at 10:15 pm #

      Hi! Lovely idea. yes, I would bake the base with the beans on top and than add the vegetables or you might end up with a crust not fully cooked in the center. Let me know how it goes!!! ciao, b

  27. Elena M January 4, 2017 at 9:22 am #

    I just recently found this recipe and I plan to make it with a birthday celebration 🙂 Do you have any recommendations for what would be nice to serve it with – a specific salad perhaps?
    Also, what would go nice as a started before this?

    Any ideas would be greatly appreciated!

    • Barbara Lamperti January 4, 2017 at 11:17 pm #

      Hi Elena! When is the party? also, would you like to have a vegetarian menu or you can add some meat/ham? ciao, b

  28. Michelle May 6, 2017 at 11:42 pm #

    How far in advance can you prepare the tart and then cook it? Do you think I could make this the night before, keep in the fridge and cook the next morning?

    • Barbara Lamperti May 7, 2017 at 1:19 am #

      Hi! I would suggest one day before. Simply prepare everything but do not bake. Cover with a plastic wrap to prevent the roses to get dry and store in the refrigerator. Bake the following day before the party 😉 Enjoy! b

  29. Weronika May 12, 2017 at 7:34 pm #

    Absolutely gorgeus recipe!

    I want to preparethe tarte for a party tomorrow but I don’t have a microvawe to soften up the veggies. Is there any other way that I could do it? Oven maybe? Or can i just skip this step… or does it make it impossible to rell them up?
    Thank you!

    • Barbara Lamperti May 12, 2017 at 7:52 pm #

      Hi Weronika!! Thank you so much for your comment! I would blanch the veggies in some boiling water. 1 minute, nothing more, so that they will not break while rolling. Let me know if you like the tart!! ciao, b

      • Weronika May 14, 2017 at 10:24 am #

        Thank you for your answer Barbara!
        It worked out very well with cooking the veggies!
        The tart was very tasty and it looked beautifully…. but definitely not as beautiful as yours! I guess it takes a little more practise to reach that level! 😉
        Have a lovely sunday!

        • Barbara Lamperti May 15, 2017 at 3:01 am #

          I’m so happy to hear that!! yes, the roses need a bit of practice, or better, with practice it gets easier and faster 🙂 Hope you had a lovely Mother’s Day!! ciao, b

  30. Weronika May 12, 2017 at 7:35 pm #

    Absolutely gorgeus recipe!

    I want to prepare the tarte for a party tomorrow but I don’t have a microvawe to soften up the veggies.
    Is there any other way that I could do it? Oven maybe? Or can i just skip this step… or does it make it impossible to roll them up then?
    Thank you!

  31. JULIA May 16, 2017 at 5:34 am #

    beautiful tart. i am planning to make one for a dinner we have coming up, and i was just wondering, do you know whether it would freeze and warm up ok? or would the veggies go watery?
    many thanks

    • Barbara Lamperti May 16, 2017 at 4:24 pm #

      Hi Julia! Thank you. My suggestion would be to prepare it and not bake it. Freeze it instead and bake in the oven from frozen simply adding 5/8 minutes more. As you are baking it, any extra water from the freezing will be removed by the heat. It should work nicely. Let me know if you like it!!! ciao, b

  32. Maddi Flint July 13, 2017 at 11:10 am #

    Hi!! I don’t suppose this is freezable? Thank you!

    • Barbara Lamperti July 15, 2017 at 2:05 pm #

      Hi Maddi! good question. I never did it but considering the ingredients…why not? I would prepare everything and freeze it (with something to protect the surface like a plastic wrap freezer resistant or simply placing the tart in a freezer plastic bag) before baking. Than I would bake it directly from the freezer. It should work!!! ciao!! b


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