Rose Vegetable Tart Recipe
Impress that special someone this Valentine's Day with this rose vegetable tart recipe that looks intricate, but couldn't be more simple to make.
This tart tastes as good as it looks, thanks to a deep umami based that comes from shallots caramelized in Lee Kum Kee Hoisin Sauce. These bring out the sweetness of the roasted vegetables used to make the "roses" on the tart, and rosemary, thyme, and ricotta cheese add extra layers of flavor and texture.
Great on its own as a vegetarian dinner, or served with some protein on the side, this is sure to wow any guest that you have over, Valentine's date or otherwise.
What You Will Need
Ingredients
- 2 red beets, peeled and sliced with a mandolin
- 1 butternut squash, peeled and sliced with a mandolin
- 2 medium sweet potatoes, peeled and sliced with a mandolin
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 2 tbsp fresh thyme, finely chopped, plus more for garnish
- 1 sprig of fresh rosemary, finely chopped
- 1 Tbsp. olive oil
- salt and freshly ground black pepper, to taste
- 1 cup ricotta
- ¼ cup grated parmesan cheese, plus more for serving
- block of puff pastry
- 1 egg, beaten
- Balsamic glaze, for drizzling
Seasoning
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 large shallots, sliced
- 1 Tbsp. Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 350 ˚Fahrenheit. Line a large baking sheet with foil and drizzle with oil. In a large bowl, toss together the sliced vegetables, Lee Kum Kee Minced Garlic, thyme and rosemary, olive oil and salt and pepper. Add to the prepared baking sheet. Cover the tray with more foil and roast for 20-25 minutes stopping to mix it half way through. This will partially bake the slices and make them easy to roll.
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To a medium pan over medium heat, add oil, butter, shallots and Lee Kum Kee Hoisin Sauce. Cook until caramelized. Remove from the pan, let cool, then combine with the ricotta, parmesan, salt and black pepper.
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Roll up the sliced veggies starting with a slice for the middle, roll it into a tight spiral like the center of a rose, then take the next slice and wrap it around. Continue adding slices like petals around the outside. Continue with the rest of the vegetables.
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Roll out the pastry into a rectangle and add filling in the middle. Spread evenly, leaving a 1-inch border on all sides. Press on the vegetable flowers, leaving a small space in between each one. Open the rosettes to look like roses by gently pushing them open. Fold the edges of the pastry in and brush the sides with egg. Bake for 40 minutes, until golden brown. Cover halfway through baking to prevent burning if needed.
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Serve with balsamic glaze, more Parmesan and thyme sprigs for garnish. Enjoy!
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