Go Back
+ servings
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

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 people


  • 1.25 cup flour
  • ½ cup butter cold and cut into cubes
  • 2 tablespoon cold water
  • cup shredded parmesan
  • 1 stalk fresh rosemary roughly chopped
  • 2 blades fresh chive roughly chopped
  • 1 medium yellow squash sliced into ribbons
  • 1 zucchini squash sliced into ribbons
  • 1 egg yolk beaten
  • sea salt to taste
  • black pepper to taste
  • olive oil


  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.