Go Back
Zucchini Rosette Tart Recipe
Ash Tyrrell

Zucchini Rosette Tart Recipe

I recently tried making this Zucchini Rosette Tart, and wow—it was a showstopper! The flaky puff pastry, creamy cheese filling, and perfectly formed zucchini rosettes made it taste as amazing as it looked. I love how simple ingredients come together to create something so elegant
Print Recipe Pin Recipe
Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 package puff pastry dough found in the freezer dessert section; make sure it’s fully thawed before using for best puff
  • 4 –5 small or medium zucchini sliced into thin ribbons (use a veggie peeler for even, delicate slices)
  • 15 oz ricotta cheese fresh ricotta gives the creamiest texture
  • 1/2 cup shredded mozzarella cheese freshly grated melts more evenly
  • 1/4 cup parmesan cheese adds nutty depth; grate yourself for stronger flavor
  • Pinch of nutmeg enhances the creamy filling subtly
  • 2 eggs helps bind the cheese mixture
  • 1/2 teaspoon garlic powder or use fresh garlic for a stronger punch
  • 1 tablespoon fresh oregano fresh is best for aromatic flavor
  • Salt and pepper to taste

Method
 

  1. Start by preheating your oven to 350°F. Unfold the puff pastry and divide it into three sections for smaller baking pans. Place parchment paper and weights in the center to keep the middle flat while baking.
  2. While the pastry bakes, mix ricotta, mozzarella, parmesan, eggs, nutmeg, garlic powder, oregano, and salt and pepper in a bowl until smooth. This creamy base will perfectly hold the zucchini rosettes.
  3. Microwave the zucchini ribbons for 30 seconds to make them pliable. Roll one or two slices into a small tube, slice in half, and carefully place on the pastry over the cheese. Repeat until the surface is covered.
  4. Spritz a little olive oil over the top and bake for 50 minutes. The puff pastry should be golden and flaky, while the cheese filling stays creamy and the zucchini rosettes tender. Serve warm for the best taste.

Notes

  • I always use a veggie peeler instead of a mandolin—it’s safer and the slices are the perfect thickness.
  • Let the puff pastry cool slightly before adding the filling to avoid sogginess.
  • Use fresh herbs whenever possible; they make the tart smell and taste incredible.
  • Don’t overcrowd the rosettes; spacing them slightly helps even cooking.
  • I lightly spray olive oil over the zucchini for a beautiful golden finish.