Vegetable Rose Herb Cheese Tart Recipe

Preheat oven to 350 degrees F.

Add the crackers to the bowl of a food processor. Pulse until finely ground. Add the melted butter, salt, pepper, Parmesan cheese, melted butter and egg. Pulse until combined, scraping the sides to make sure everything is incorporated.

Transfer the crust mixture to a 9-inch tart pan and place on a baking sheet. Use a spatula and hands to press the crust into the bottoms and sides of the pan in an even layer.

Bake the crust for 12 to 14 minutes, until the edges just begin to brown. Let cool completely.

In a large bowl, use an electric hand mixer to beat the cream cheese until light and fluffy. Add the sour cream and beat to combine. Add the egg and beat until incorporated.

Use a spatula to fold in the grated Parmesan cheese, salt, pepper, garlic powder, chives, dill, and thyme.

Carefully pour the filling into the tart crust. Use an offset spatula to smooth the top in an even layer.

Using a vegetable peeler, shave the zucchini and carrots into wide ribbons. Place in a large bowl and microwave for 1 minute to release excess water and make the ribbons more pliable.

Rolling the vegetable ribbons tightly into roses, using 1to 4 ribbons per rose for varying sizes.

Starting in the center, nestle the vegetable roses into the filling, working to about ½ inch from the edge of the tart. Brush the tops of the roses with the olive oil and sprinkle with salt and pepper.

Transfer the tart to the oven and bake for about 40 minutes, until the edges of the filling are golden and the center looks set.

Let the tart cool completely. Slice and serve, or refrigerate and bring back to room temperature for at least 1 hour before serving.

Enjoy!