Zucchini Rosette Tart

This zucchini rosette tart transforms simple ingredients into an elegant dish that looks as beautiful as it tastes. The creamy cheese filling provides the perfect base for delicate zucchini flowers that bake to tender perfection atop flaky puff pastry.

I first created this tart when my garden produced more zucchini than I knew what to do with. Now it's become my signature dish for summer gatherings where everyone asks for the recipe before leaving.

Ingredients

• Puff pastry dough: From the freezer section saves tremendous time while providing a flaky buttery base
• Small to medium zucchini: Work best for rolling into delicate rosettes without becoming unwieldy
• Ricotta cheese: Creates a creamy luxurious base that becomes pillowy when baked
• Mozzarella: Adds stretchy texture while parmesan brings savory depth to the filling
• Fresh oregano: Provides bright herbal notes that dried simply cannot match
• Nutmeg: The secret ingredient that enhances the cheesy flavors without being detectable

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Step-by-Step Instructions

Prepare the Pastry Base:

Preheat your oven to 350°F. Unfold the puff pastry sheet onto a cutting board and slice it into three equal rectangular sections. These will form the bases for three bread pans. Place each section into a bread pan pressing gently to fit. Cover the center of each pastry with parchment paper and add baking weights or dry beans to prevent the center from puffing too much. Bake for exactly 15 minutes until the edges just begin to turn golden. Remove the weights and parchment and allow to cool completely in the pans.

Create the Cheese Filling:

In a medium bowl combine ricotta mozzarella and parmesan cheeses with two eggs. The eggs will help the filling set properly during baking. Add garlic powder fresh oregano a pinch of nutmeg and season with salt and pepper. Mix until completely smooth with no lumps. The filling should have a thick spreadable consistency similar to cake frosting.

Assemble the Base:

Spread the cheese mixture evenly across the centers of your cooled pastry bases leaving about a half-inch border around the edges. This border will puff up beautifully during baking creating a frame for your rosettes. Make sure the cheese layer is level and smooth for even baking.

Form the Zucchini Rosettes:

Slice zucchini into thin ribbons using a mandoline or vegetable peeler for consistent thickness. Microwave the ribbons for 30 seconds to soften them slightly making them pliable for rolling. Take one ribbon and roll it tightly into a small tube. Wrap a second ribbon around the first creating a larger roll. Cut this roll in half crosswise to reveal the spiral pattern. Each cut produces two perfect rosettes.

Complete the Tart:

Place each rosette cut side down onto the cheese filling working from the outside in. Continue adding rosettes until the entire cheese surface is covered with a garden of zucchini flowers. The rosettes should be nestled closely together but not compressed. Lightly spritz the top with olive oil cooking spray to help the zucchini brown beautifully.

Bake to Perfection:

Bake the assembled tarts at 350°F for 50 minutes until the zucchini is tender and the edges of the pastry are deeply golden. The cheese filling should be set with no jiggle in the center. Allow to cool for 5 minutes before serving warm.

My favorite part of this recipe is watching guests' faces when they first see the tart. The spiral design looks like something from a professional bakery yet comes together with such simple technique. My daughter now helps me make the rosettes turning kitchen time into a creative art project we share.

Make Ahead Options

This tart performs beautifully as a make-ahead dish. You can prepare all components separately up to two days before assembly. Bake the pastry bases and store them at room temperature in an airtight container. Make the cheese filling and refrigerate it covered. When ready to assemble bring the cheese mixture to room temperature for easier spreading then complete the assembly and baking steps. You can even fully bake the tarts refrigerate them overnight and reheat at 300°F for 15 minutes until warmed through.

Perfect Pairings

The subtle flavors in this tart complement many dishes while holding their own as a centerpiece. Serve alongside a peppery arugula salad dressed with lemon vinaigrette for lunch or as part of a larger spread with grilled chicken or fish for dinner. For wine lovers a crisp Pinot Grigio or unoaked Chardonnay enhances the creamy cheese without overpowering the delicate zucchini flavor. During cooler months pair with a warming tomato soup for a comforting meal that balances richness with acidity.

Ingredient Swaps

This recipe welcomes creative adaptations based on what you have available. Yellow summer squash creates beautiful golden rosettes that can be mixed with zucchini for visual contrast. The cheese blend is flexible too. Substitute goat cheese for up to half the ricotta for a tangy variation or use smoked mozzarella for depth. Fresh thyme or basil can replace oregano depending on your preference. For a dairy-free version use cashew ricotta and your favorite plant-based cheeses adjusting seasoning as needed.

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Frequently Asked Questions

→ How do you make zucchini ribbons for the tart?

Use a vegetable peeler to slice the zucchini into long, thin ribbons. Microwave the slices for 30 seconds to make them easier to roll into rosettes.

→ What cheeses are used in the tart filling?

The filling combines ricotta cheese, shredded mozzarella, and parmesan for a creamy and tangy flavor base.

→ Can I prepare this tart in advance?

You can pre-bake the puff pastry and prepare the cheese filling ahead of time. Assemble and bake just before serving for the best texture.

→ What’s the easiest way to blind-bake puff pastry?

Place parchment paper on the pastry and add weights like dry beans or pie weights to keep the pastry flat while baking.

→ What is the best way to achieve crisp pastry edges?

Leave a small border around the cheese filling to allow the puff pastry edges to rise and crisp up while baking.