Zucchini Rose Tartlet

A few weeks ago, I was looking for a fun recipe for our Cooking Wars! classes.  The secret ingredient was zucchini.  I wanted a recipe that used the secret ingredient in a different way.  We all know of making zucchini pasta, sautéing it, zucchini bread/cake, stuffed zucchini etc.  These are all great dishes but I wanted something a little different.

When I saw a photo of the zucchini rose tartlet, I knew that this was it. I admit that I was disappointed in myself because I should have thought of this before my research.  After all, we had made Pomme Roses about a year ago and I remember the kiddos had loved making them.  Take a look at an example below.

So zucchini rose are just as adorable looking as pomme roses.

So making zucchini rose tartlets was a no brainer.

Beyond this being a fun cooking activity to do with kids, the tartlets are great as appetizers.  Make a batch for your next party.

Check out the following recipe.

Print Recipe
Zucchini Rose Tartlet
Cuisine Appetizers
Prep Time 45 minutes
Cook Time 30 Minutes
Cuisine Appetizers
Prep Time 45 minutes
Cook Time 30 Minutes
  1. Preheat oven to 375 degrees.
  2. Spray the muffin tins with oil and set aside.
  3. Slice both the zucchini & yellow squash with a mandolin.
  4. Cut all the squash circles in half, lay them flat on parchment paper and sprinkle them with the tablespoon of salt. Set aside for about 10 minutes.
  5. Grate the lemon and garlic, set aside.
  6. Thinly slice the spring onion, set aside
  7. On a floured surface, roll out the dough about 2 or 3 times.
  8. Evenly sprinkle salt, pepper, spring onion, lemon zest, and garlic on the dough.
  9. Place parchment paper on top and continue to roll the dough to about 9” x 12” and about 1/8” thick.
  10. Slice the dough into 1.5” x 6” sections.
  11. Use paper towels to wipe moisture from the squash.
  12. Take one of the dough slices and place it horizontally in front of you.
  13. You will be working left to right. Place one of the squash slices as close to the left-hand edge as possible.
  14. The bottom edge of the squash should be centered horizontally on the pastry strip.
  15. Overlap the next slice about a quarter in, making sure to alternate between the two colored squash.
  16. Repeat until you reach the end of the pastry strip.
  17. Gently fold over the pastry strip to cover the bottom half of the squash.
  18. Pinch the two edges to seal in the squash.
  19. Gently roll the pastry to form a spiral and place in the mini muffin tin.
  20. Continue until all the pieces are done.
  21. Bake for 20 to 30 minutes, checking occasionally to make sure the tops of the zucchini are not browning too quickly. If they are, just cover with small pieces of aluminum foil.
  22. Once cooked, remove from oven and allow to cool briefly in the tins before removing.
  23. Best when served still warm.
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