Happy First Fiesta Friday anniversary! We had neighbours over last night, and thought this might be a good choice to start a light vegetarian dinner. Having Italians over can be daunting, especially when they are excellent cooks and can argue at length about spaghetti widths, aubergine varieties and other such critical culinary points. Making this tart again might work, we thought, and it is also my contribution to the First Fiesta Friday anniversary. Fiesta Friday is like a really interesting weekly neighbourhood dinner, with some familar faces and some new. Each week I am inspired, impressed and grateful for all the wonderful ideas, recipes and writing, so thanks so much! Special thanks to our lovely FF52 co-hosts: Angie@The Novice Gardener, Hilda @Along The Grapevine and Julianna @Foodie On Board.
Zucchini Carrot Ricotta-Pesto Rose Tart
(Initially inspired by Conversation Pieces: Zucchini Carrot Rose Tart)
One package ready-made puff pastry
130 grammes fresh pesto, about 4 tbs
250 grammes ricotta, about 4 tbs
Roll out your dough into a pie dish. (Here it came with carta al forno, baking paper.) Slice the zucchini and carrots lengthwise into long thin strips, with a potato peeler or a mandolin. (This task is much easier when you have a patient husband who is handy in the kitchen..)
Mix pesto and ricotta, half of each, with a little salt and pepper. Spread some ricotta-pesto mix on the strips of carrot and zucchini. Roll the strips somewhat tightly together, so they looks like a rosebud. (Yes, albeit a pesto-smeared, green one.) This is finicky, but the rolls held together well. Alternate carrot and zucchini, rolling until you have a good sized roll. Lift it carefully over onto pastry, and add last strips to fill the dish. Tuck the pastry edges over. If you have extra pesto-ricotta, feel free to spoon it into the crevices.
Bake at 200C until it looks done. Time and temperature depends on your pastry and oven, last time 20 min at 180 was enough but this time it took 35-40 min and I increased he temperature. Slice into wedges and enjoy. Enjoy! We did! And our dinner with the neighbours went well, I think. They are really nice, forgiving of our gaps on speaking Italian, and we laughed a lot.
41 thoughts on “Zucchini Carrot Ricotta-Pesto Tart #2”
Wow, they’re amazing-looking!
Thanks! Wrapping the zucchini and carrot takes time, but the ricotta and pesto go really well together. And it slices nicely too.
That is beautiful!! And it really sounds incredibly delicious! I’ll have to give this a try! 😃
I am so flattered! Happy aniversary!
This looks so gorgeous. 😀 Happy FF.
You are too kind! Thanks and happy Fiesta Friday to you.
That is so beautiful!!! Lucky neighbours!
I was rather petrified, as I know from experience you will be informed (kindly, but firmly) if you have used the wrong pasta or parmesan instead of pecorino…. But it went well, even a whole evening of speaking Italian. My neighbour brought her torta caprese, a flourless chocolate cake with ground almonds, just wonderful. Must try to recreate that next.
Wow! How fabulous!!!! Well done 🙂
Really beautiful and delicious too, I love zucchini and love this gorgeous tart, it’s a show stopper.
How nice of you! I am passing on compliments to my husband, who did all the rolling.
I’ve been meaning to make this gorgeous tart ever since I first saw it… it is a masterpiece, and I really must go for it!
beautiful post…. and tasty… (plus it gave me a laugh about cooking for Italians… talk about intimidation! 😉
Thanks so much! It just takes a bit of patience. I made a Sicilian lentil salad to follow, with mint and orange zest, that went down well. Great recipe from Rachel here: https://racheleats.wordpress.com/2015/01/15/the-zest-of-it/
Wow, art on a plate here for sure. How beautifully delicate and creative, I’m sure it took some time to assemble. Gorgeous!
Many thanks! And your molasses-lime chicken meatballs look just amazing!
This is absolutely stunning! It has to be the most gorgeous savory tart I’ve ever laid eyes on (seriously!)… The ingredients (and their delicious flavors) you’ve used sound absolutely delightful! Impressive and delicious…LOVELY!
You are so kind! Loved your cran-brie bites, those are so pretty too!
This is a stunning tart. Thanks for the sharing the recipe along with the instructions on how to make it look so neat. I will have to give this one a try.
Thanks so much! I was so intrigued by your fermented Jersusalem artichoke dip, that looks delicious. I had not heard of fermenting them, thanks for enlightening me!
What a great combination of flavors. It would never have occurred to me to roll the veggies. Eggplant rolls might be next. Thanks for sharing.
Ooooh, eggplant rolls is an excellent idea!
Oh my gosh, this is just so beautiful and perfect to help us celebrate FF’s first anniversary! What a gorgeous addition to our table and I can’t wait to get a piece of this! Sure hope you are enjoying the party! 😀
Thanks so much! Yes, wonderful party!
My plate is piled high, I have more drinks to try and the party is superb! Thanks so much!
Gorgeous dish and so creative! Perfect for your neighbors and us at the block party!
Thanks! I made a beeline for your chocolate espresso martinis. Thanks for sharing those!
Thank you! I enjoyed the first one. I don’t remember the second one. 🙂
This looks like something you’d order at a high end restaurant. I’m so impressed.
So nice of you. Your eggplant-tahini-chickpea dish is just wonderful!
Wow, this is gorgeous. And it sounds so delicious!
Thanks! Your smoked salmon crostini look so scrumptious too!
This looks great and sounds really tasty too! So pretty – almost seems a shame to eat it (though I gladly would!)
Many thanks! Loved your bruschetta, how tasty with smoked salmon and tomato! Must try that soon. Happy Burns Night and happy FF.
My goodness, this looks like an absolute extravaganza of a starter! I love it! 🙂
These looks so gorgeous!!
Thanks! That Mexican kale salad of yours is just womderful.
Gorgeous and just the thing to serve to those discerning Italians!
Thanks! And not just Italians, but two Romans and a Neapolitan, which can have VERY different views on food.
A lovely tart, it looks gorgeous and the flavours sounds delicious, lucky neighbours 🙂
This is such a show stopper- WOW! 🙂