Rosette Tart

The Perfect Combination Of Savory & Sweet!
Difficulty: Moderate
Prep Time: 45-55 minutes
Cooking Time: 45-50 minutes


Pillsbury rolled pie dough
2 large carrots
2 yellow squash
2 cups Ricotta cheese
1 cup cottage cheese
1 cup 6 cheese Italian blend, shredded
1/2 cup pine nuts
pinch of nutmeg
1/4 cup apricot jelly
2 tbsp melted butter
2 tbsp vegetable oil
1 tsp minced parsley
1 egg

Cooking Tools

Wide vegetable peeler

2 Medium mixing bowl

Detachable base tart pan

Pastry brush


Preheat oven to 350 Degrees F. Peel carrots and squash long ways to create ribbons, place ribbons in mixing bowl and toss with the vegetable oil.  In a mixing bowl, add; Ricotta, cottage cheese, shredded cheese, pine nuts, nutmeg, egg, salt & pepper and mix well.  Line tart pan with the rolled pie dough.  Place cheese ingredients into pie dough and smooth until level. Create rosettes out of the coated carrot and squash ribbons. place on top of cheese.  Bake in oven for 45-50 minutes then remove from oven and cool slightly. Microwave butter and apricot jelly until melted, about 30 seconds. Using a pastry brush, dab the butter/jelly mixture on top of the rosettes and coat well but not drowning in liquid. bring to room temperature before slicing. garnish with minced parsley. 

Serves 6 

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