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Rose Vegetable Tart

"Rose" Vegetable Tart

This tart is a beautiful creation, almost to pretty to eat. It takes a bit of time to cut the vegetables and arrange in the rose pattern, but it's not complicated.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Lunch Dish
Cuisine French, Provencal, Vegetarian
Servings 4 people


  • 1 Easy Pie Crust see recipe below
  • 2 Orange Carrots
  • 2 White Carrots
  • 1 Purple Carrot
  • 2 Green Zucchini
  • 2 Yellow Zucchini
  • 6 Artichoke hearts frozen or quality canned, or fresh
  • 1/2 Lemon juiced
  • 2 tbsp Heavy Cream
  • Salt and Pepper
  • 2 tbsp olive oil

Easy Pie Crust:

  • 250 g (8oz) All Purpose Flour
  • 125 g (4oz)  Butter softened
  • 50 g (2oz) Sugar
  • 1 Egg
  • 2 tbsp cold water
  • a pinch of Salt


  • Cook the artichokes in boiling water with the juice of a half lemon. Drain and mix with the heavy cream to create a paste (puree). Season with salt and pepper and reserve.
  • Roll the dough and fill a tart or quiche pie pan. Spread the artichoke puree in the bottom.
  • Peel and wash the carrots. Wash the zucchini but don’t peel them.
  • With a mandoline, slice the vegetables lengthwise, 1/4 cm, or a quarter inch thick, roll them into little rosebuds, and stick them in the puree.
    Rose Vegetable Tart
  • Repeat the operation with all the vegetables, and make sure to alternate the colors in the pie for a prettier “bouquet”.
    Rose Vegetable Tart
  • Bake in the oven at 180ºC (325ºF) for 40 minutes.
  • While hot spread the olive oil with a brush, add salt and pepper and enjoy.

Easy Pie Crust Method:

  • Cut the soft butter in small cubes and add it to flour. Mix well until you got something who look like sand.
  • Add the egg and the water, the salt and sugar and mix gently until all ingredients make a nice ball. Don’t knead too much. Reserve in the fridge at least one hour before you use it. NOTE: the dough keeps well up to 2 months in the freezer.
Tried this recipe?Let us know how it was!