Christmas Veggie Rose Tart

This recipe uses three different Violife cheese’s to create a delicious savoury tart. 

Christmas Veggie Rose Tart

  • 200g Violife Creamy Original
  • 200g Violife Grated with Mozzarella Flavour
  • 150g Violife Prosociano
  • 1 sheet frozen vegan shortcrust pastry
  • 1 tsp ground nutmeg
  • 2 medium courgette
  •  1 medium sweet potato
  • Fresh thyme
  • 2 tbsp olive oil
  • Salt and pepper to taste

You will also need:

  • 23cm tart tin


  1. Preheat your oven to 180°C/350F/Gas 4.
  2. Press the pastry gently into the bottom and sides of a 23cm tart tin and remove excess pastry.
  3. Line pastry with parchment paper and fill with ceramic pie weights or dried beans.
  4. Bake pastry crust in the preheated oven for about 12 minutes. Remove from oven; remove parchment paper and pie weights.
  5. Mix 200g Violife Creamy Original, Violife Grated with Mozzarella Flavour, Violife Prosociano, nutmeg, thyme, salt, and pepper together in a bowl. Spoon filling into the crust and smoothen.
  6. Slice the sweet potato and zucchini lengthwise into thin strips using a mandoline or vegetable peeler. Roll the vegetables tightly into a rose shape.
  7. Arrange sweet potato and zucchini roses over the filling in a pattern, alternating colours.
  8. Bake tart in the preheated oven until pastry is golden brown, the filling is firm, and sweet potato and zucchini roses are tender (about 30-40 minutes).

Recipe and Images Courtesy of Violife

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