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Roasted Vegetable Flower Tart

Roasted Vegetable Flower Tart

Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Servings 4


  • 2 tbsp olive oil
  • 2 zucchini squash
  • 2 yellow squash
  • 2 carrots
  • 1 puff pastry sheet
  • 8 oz creme fraiche
  • 1 tsp thyme
  • Salt and pepper


  • Preheat oven to 425 degrees F.
  • Press the puff pastry sheet into a tart dish and poke holes in it with a fork.
  • Bake for 10 minutes, then remove from the oven and lower the heat to 400 degrees F.
  • Once cooled, spread the creme fraiche onto the tart.
  • Peel the vegetables into strips with a peeler, lengthwise, and toss them with olive oil in a bowl.
  • Sprinkle with thyme, salt and pepper and toss well.
  • Take one strip at a time and roll around the next working from the center to the out.
  • Bake in the oven for 40 to 50 minutes, until vegetables are tender and puff pastry is golden brown.