This veggie rose tart is a simple and savory appetizer made with sliced squash arranged in the shape of rose petals on top of an herbed, all-butter crust. Recipe by Dash of Jazz

Veggie Rose Tart

This is one of those “OMG! How did you make that?” dishes. You’ll serve it to your family or friends at home or take it to a potluck of some sort and smile to yourself when people fawn over it and marvel at your obvious culinary genius skills because 1. Who doesn’t love compliments? and 2. It wasn’t even hard! This tart is super pretty and looks like something out of a gourmet magazine but no fancy tools or technique are required to create this showstopper–just a little inventiveness and a teeny bit of patience.

Veggie Rose Tart | Dash of Jazz

Let me stop for a moment to talk about the flavor, though. It is SO tasty, y’all! Squash has it’s own, somewhat bright, flavor that sometimes gets overlooked and overcooked. I’ve been guilty of it, as well. Not too long ago, I discovered that it is good all on it’s own when roasted for just 5 to 10 minutes. Didn’t even need salt or pepper and I could not stop eating it. Seriously! And you know what else is fabulous about this dish? The crust. The fresh herbs and parmesan cheese lend mouthwatering fragrance and savory flavor to my basic, all-butter crust recipe, which perfectly complements the taste and texture of the squash.

This veggie rose tart is a simple and savory appetizer made with sliced squash arranged in the shape of rose petals on top of an herbed, all-butter crust. Recipe by Dash of Jazz

Now, remember how I mentioned that you don’t need fancy tools or technique a minute ago? Let me explain. My first thought after dreaming up this dish was “I need to buy a mandolin.” But I wanted a really deluxe [read expensive] one and my budget was like “Girl. No.” So that’s how that went. Thinking back, I recalled how, in grad school, I had used a regular ol’ vegetable peeler like this one to get the super thin zucchini slices I needed when making a dish for my cohort’s Ring Dunk, which is an Aggie tradition involving our class rings and lots and lots of beer. (I kind of went all out with the catering and am pretty sure we had the fanciest Dunk in Texas A&M history but that’s another story for another day.)

This veggie rose tart is a simple and savory appetizer made with sliced squash arranged in the shape of rose petals on top of an herbed, all-butter crust. Recipe by Dash of Jazz

This time around, I used a simple slicing and grating tool like this one to create the rose petals and it performed just fine. My wallet was happy, too. The other thing about preparing this tart is that you mix the crust by hand. I alternate between this method and just throwing the ingredients in my food processor to let it do the work. Each option is quick and easy but the hand method is really the only way to go here because you don’t want to obliterate the herbs. So, a pair of hands and a vegetable peeler, you’ve probably got those, right? That means you can make this stunning tart. And, once you’ve done that, you can invite me over to help eat it. 🙂

This veggie rose tart is a simple and savory appetizer made with sliced squash arranged in the shape of rose petals on top of an herbed, all-butter crust. Recipe by Dash of Jazz

I really enjoyed making and sharing this recipe and hope you’ll love it. Thanks for reading!

Signature Dash of Jazz

This veggie rose tart is a simple and savory appetizer made with sliced squash arranged in the shape of rose petals on top of an herbed, all-butter crust. Recipe by Dash of Jazz

This veggie rose tart is a simple and savory appetizer made with sliced squash arranged in the shape of rose petals on top of an herbed, all-butter crust. Recipe by Dash of Jazz

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Veggie Rose Tart
This veggie rose tart is a simple and savory appetizer made with sliced squash arranged in the shape of rose petals on top of an herbed, all-butter crust. Recipe by Dash of Jazz
Prep Time 30 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 25 minutes
Servings
people
Ingredients
This veggie rose tart is a simple and savory appetizer made with sliced squash arranged in the shape of rose petals on top of an herbed, all-butter crust. Recipe by Dash of Jazz
Instructions
  1. Preheat oven to 375 degrees. In a bowl, mix flour sea salt, butter, cheese, and herbs with hands until a coarse meal is formed. Add in water and continue to work with hands until dough comes together. Roll into a ball, wrap in plastic, and refrigerate for thirty minutes. You can use this time to slice the squash, if desired. Roll out dough on a floured surface.
  2. Roll up one squash slice into a "rosette" and press into the middle of the dough. Arrange remaining squash slices in circles around the rosette, alternating colors.
  3. Crimp or fold dough into your desired pattern then brush with egg yolk. Sprinkle squash with sea salt and black pepper then drizzle with olive oil.
  4. Bake for about 25 minutes. Serve warm.
Recipe Notes

Brushing the crust with egg yolk is optional but adds a glossy finish.

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10 Comments

  1. Momma To Go

    I am not a chef by any meals but that actually looks like I could do it!

  2. Sounds delicious and looks beautiful!! I’ll definitely have to try this out!

  3. I would serve this for our girls day. Our guys wouldn’t appreciate how pretty this is but the girls will love it.

  4. Wow! This looks gorgeous and sounds so delicious! This would make the perfect Thanksgiving dinner appetizer!

  5. So pretty and delicious, I bet it’d be a hit for Thanksgiving!

  6. Wow this is so pretty! This would impress the pants off my guests for Thanksgiving! Thanks!

  7. This looks so nice that I would feel bad eating it 🙂 but thank you for sharing this recipe. I’ve been on the lookout for different vegetarian dishes to vary a little.

  8. This is beautiful and sounds really easy to make. It would definitely be a conversation starter at my next dinner party. Thank you for sharing!

    Cheers, J
    http://www.cheersj.com

  9. Gorgeous! Such beautiful food. I’ll eat anything with zucchini in it!

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