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vegetable rose tart

beetroot squash and sweet potato rose tart

thinly sliced beetroot, butternut squash and sweet potato are roasted with garlic and herbs and rolled into roses to sit on top of a creamy caramelised onion filling.
5 from 1 vote
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Course Main Course, Snack

Equipment

  • mandolin slicer
  • tin foil

Ingredients
  

for the rosettes

  • 2 red beetroot
  • 1 butternut squash
  • 2 medium sweet potatoes
  • 3 cloves of garlic
  • 1 sprig of fresh rosemary
  • small bunch of thyme
  • olive oil
  • salt and freshly ground black pepper

for the filling and base

  • 2 large shallots
  • 1 tbsp butter
  • olive oil
  • splash of balsamic vinegar
  • thyme
  • 250 g ricotta
  • 65 g grated parmigiano Reggiano
  • block of puff pastry
  • egg for egg wash

Instructions
 

to make rosettes

  • Preheat the oven to 180c 350f
    To make it, peel the beetroots, squash and potatoes. Then thinly slice beetroot, butternut squash and sweet potato. Use the narrowest setting you can on your slicer so they are very thin. (caution you will get stained hands from the beetroot, and be careful using the mandolin)
    Add a layer of foil on a large tray.
    Drizzle some oil. Add the slices and toss with some thinly sliced garlic, some thyme and rosemary and some salt and pepper and a little more oil to coat.(If you want some of the veg to stay orange keep it away from the beetroot on the tray)
    Cover the tray with more foil and roast for 20-25 minutes stopping to mix it half way through. This will part bake it and make it easy to roll.
    This step is really important as it makes the veg easier to roll, adds flavour and will make it softer so it will be cook properly.

For filling and assembly

  • Slice the shallots and add to a pan to caramelise with some butter and oil and a pinch of salt. Once it has turned golden add a splash of balsamic vinegar and simmer for a moment to reduce.
    Remove from the pan, let cool, Mix with the ricotta, parmesan and some salt and black pepper. Add some thyme to flavour.
    Roll up the sliced veg starting with a slice for the middle, roll it into a tight spiral like the centre of a rose. then take the next slice and wrap it around.
    Continue adding slices like petals around the outside. roll it tightly now and once it is on the tart you can open it up to look more like a rose.
    Keep some of the garlic slices from roasting them and tuck some in with the rosettes.
    To bake tart preheat oven to 180c 350f
    Once you have rolled them all then assemble the tart. Roll out pasty into a rectangle or square, add filling in the middle then press on the vegetable flowers leaving a small space in between each one. Open the rosettes to look like roses by gently pushing them open.
    Fold edges of pastry in and egg wash the sides. Sprinkle over some salt, pepper and thyme and bake for 40 minutes until golden,
    I cover the rosettes with foil half way through if they look like they are colouring too much so they dont burn.
    Once out of the oven you can brush the rosettes lightly if needed with some extra olive oil, or i like to use herb flavoured oil.
    Drizzle over some balsamic reduction to serve if you wish.
    On occasion we have grated over some parmesan too.

notes

  • Alternatively instead of ricotta and parmesan you can use 250g soft goats cheese whipped with 250g cream cheese
Keyword beetroot cake, butternut squash, root veg, rose, sweet potato