Loading Video...
Recipe courtesy of Food Network Kitchen

Zucchini Rose Tartlets

Getting reviews...
These elegant roses make a lovely, light springtime lunch when paired with a leafy salad dressed with an herbed vinaigrette.
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 35 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 400 degrees F. Roll the puff pastry out to a 12-inch square on a floured work surface. Brush lightly with the olive oil and sprinkle evenly with the cheese, thyme and lemon zest. Cut into 6 even strips.
  2. Shingle alternating yellow and green slices of squash and zucchini along the length of each strip of dough making sure to leave half the dough strip uncovered and allowing the green and yellow skins to hang over one edge slightly. Fold the uncovered dough over the squash and pinch together at the two ends. Starting at one end, roll each strip into a spiral. Lightly press the rolled tarts into a muffin tin sprayed with cooking spray. 
  3. Bake until the crusts are browned and crisp on the bottom, the top is dry and crisp and the squash is tender and browned on the edges, about 40 minutes. Remove to a rack to cool slightly. Serve warm.
14m Easy 99%
CLASS
41m Easy 89%
CLASS
Sarah Holden

Zucchini Bread

24m Easy 98%
CLASS
32m Easy 99%
CLASS
18m Easy 99%
CLASS
Amanda Hesser and Merrill Stubbs

Zucchini Pancakes

8m Easy 87%
CLASS
Jordan Andino

Zucchini Fritters

11m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now