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Summer Vegetable & Pesto Rose Tart Recipe

★★★★★

4.4 from 102 reviews
  • Author: Cleo
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A delightful summer vegetable and pesto rose tart featuring a crispy spelt flour pastry filled with a creamy mascarpone and pesto mixture, beautifully topped with thinly sliced sweet potatoes, courgettes, and aubergines arranged in an elegant rose pattern. Perfect for serving warm or cold as a flavorful vegetarian centerpiece.

Ingredients

Scale

Pastry

  • 250g spelt flour
  • 125g cold butter, cubed
  • 25g Gruyère (or vegetarian alternative), finely grated
  • 1 egg yolk, beaten
  • 1/2 tsp salt
  • 1 tbsp cold water

Vegetables

  • 2 small sweet potatoes, peeled
  • 2 courgettes (1 green and 1 yellow for color)
  • 1 small aubergine
  • juice of 1 small lemon

Filling

  • 250g mascarpone
  • 2 eggs
  • 150g rocket pesto (homemade or store-bought)
  • 25g fresh breadcrumbs
  • 100g Gruyère (or vegetarian alternative), grated
  • Salt and freshly ground black pepper, to season

To Finish

  • Small bunch thyme, leaves picked
  • 2 tbsp olive oil

Instructions

  1. Make the pastry: In a large bowl, tip the spelt flour and 1/2 tsp salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir through the 25g grated Gruyère with a knife. Add the beaten egg yolk and drizzle over 1 tbsp cold water, then use the knife to stir until clumps of dough begin to form. Transfer to a work surface and bring together with your hands to form a smooth ball. Shape into a disc, wrap in cling film, and chill for at least 20 minutes. You can alternatively make the pastry in a food processor.
  2. Prepare the vegetables: Using a mandolin or a very sharp knife, slice the sweet potatoes, courgettes, and aubergine lengthwise as thinly as possible. Brush the aubergine slices with lemon juice immediately to prevent browning. Place the sweet potato slices in a bowl with 2 tsp water, cover with cling film, and microwave on high for 2 minutes. Remove and allow to cool. Microwave the courgette and aubergine slices in a covered bowl for 30 seconds and then set aside.
  3. Roll out and blind bake the pastry: Take the pastry from the fridge and roll it out on a lightly floured surface to the thickness of a £1 coin. Line a 23cm fluted tart tin with the pastry, trimming the sides with scissors to leave a 1cm overhang. Chill the lined pastry for 10 minutes. Meanwhile, preheat your oven to 200°C (180°C fan/gas mark 6) and place a baking tray on the middle shelf. Line the chilled pastry case with scrunched baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for an additional 5 minutes until the pastry is lightly golden and crisp.
  4. Prepare the filling: In a bowl, combine the mascarpone, eggs, rocket pesto, fresh breadcrumbs, and grated Gruyère. Season with salt and pepper, then mix thoroughly until smooth.
  5. Assemble the tart: Remove the partially baked pastry from the oven. Use a small sharp knife to trim the edges flush with the top of the tart tin. Spread the pesto-mascarpone filling evenly over the tart base. Drain any liquid from the vegetable slices and pat them dry with kitchen paper. Season all the vegetables well with salt and pepper.
  6. Create the vegetable rose: Stack one slice each of sweet potato, courgette, and aubergine to create vegetable stacks. Starting from one end, roll each stack tightly into spirals to resemble roses and place them in the center of the tart. Continue layering three slices at a time, wrapping them around the central spiraled vegetables to fill the tart while forming a beautiful rose effect. Sprinkle thyme leaves between the layers and drizzle the tart with olive oil.
  7. Bake until done: Reduce the oven temperature to 180°C (160°C fan/gas mark 4). Bake the tart in the center of the oven for 40-45 minutes until the vegetables are tender and the filling has set. Remove the tart and allow it to cool in the tin for 15 minutes before slicing.
  8. Serve: Serve the summer vegetable and pesto rose tart warm or cold as a stunning vegetarian main or appetizer.

Notes

  • Use a mandolin for the thinnest, most even slices of vegetables to achieve a better rose shape.
  • The tart can be served warm or cold, making it a versatile dish for picnics or dinner parties.
  • If you prefer a vegetarian version, substitute Gruyère with a vegetarian hard cheese alternative.
  • Spelt flour gives a nutty flavor and helps create a crispier pastry but you may substitute with plain or all-purpose flour if unavailable.
  • Microwaving the vegetable slices softens them just enough to make rolling easier while retaining vibrant color.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: European

Keywords: vegetable tart, pesto tart, summer vegetables, spelt flour tart, mascarpone tart, vegetarian tart, elegant tart, vegetable rose tart

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Find it online: https://cleobrixton.com/summer-vegetable-and-pesto-rose-tart-recipe/