Christmas Veggie Rose Tart with Violife


December 15, 2017


This impressive tart is the perfect addition to your Christmas menu! The roasted zucchini and sweet potato pair deliciously with the creamy filling.

Preheat your oven to 180°C. Press pastry gently into the bottom and sides of a 23cm tart tin and remove excess pastry. Line pastry with parchment paper and fill with ceramic pie weights or dried beans. Bake pastry crust in the preheated oven for about 12 minutes. Remove from oven; remove parchment paper and pie weights. Mix 200g Violife Just Like Cream Cheese Original, Violife Just Like Mozzarella Shreds, Violife Just Like Parmesan, nutmeg, thyme, salt, and pepper together in a bowl. Spoon filling into crust and smoothen. Slice the sweet potato and zucchini lengthwise into thin strips using a mandoline or vegetable peeler. Roll the vegetables tightly into a rose shape. Arrange sweet potato and zucchini roses over the filling in a pattern, alternating colors. Bake tart in the preheated oven until pastry is golden brown, filling is firm, and sweet potato and zucchini roses are tender (about 30-40 minutes).


200g Violife Just Like Cream Cheese Original

200g Violife Just Like Mozzarella Shreds

150g Violife Just Like Parmesan

1 sheet frozen vegan short crust pastry

1 tsp ground nutmeg

2 medium zucchinis

1 medium sweet potato

Fresh thyme

2 tbsp olive oil

Salt and pepper to taste