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Vegetable Rosette Tart
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
75 min
Portions
1
Difficulty
Easy
Calories
839 kcal
G
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
839
kcal
Carbs
63g
Protein
28g
Fat
54g
Ingredients
For 1 portion
- Puff pastry1 Pck
- Zucchini1 Stk
- Carrots1 Stk
- Eggplant1 Stk
- Cream cheese45 g
- Eggs1 Stk
- Garlic cloves1 Stk
- Olive oil½ tbsp
- Salt¼ tsp
- Pine nuts5 g
- Parmesan10 g
Method
Step by step
- 1
Place puff pastry into a tart pan, raise the edge, prick with a fork.
- 2
Slice zucchini, carrots and eggplant into very thin, long strips (peeler).
- 3
Whisk cream cheese with eggs, chopped garlic, salt, pepper and thyme.
- 4
Spread cream onto the dough base.
- 5
Roll up vegetable strips and stand them upright as rosettes in the pan.
- 6
Drizzle with olive oil, sprinkle with Parmesan.
- 7
Bake at 180°C for about 45 min until golden.
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