Happy Mother’s Day to my beautiful Mom and all the loving moms out there!! On this special day, we’re celebrating in style with my Mom’s favorite meal, brunch. Aside from the classic omelette, turkey sausage and peanut butter toast, I wanted to come up with something unique, something special. Lucky for me, my mornings spent watching and bookmarking videos from Facebook finally came in handy as I was scouring the Internet for ideas on how to make brunch a little warmer and more spring-like. Thanks Food Network for the creative inspiration behind this Rainbow Rose Veggie Tart. It took me exactly one minute (maybe two!) and a trip to the grocery store to create this masterpiece.

The recipe calls for two eggs; Ricotta, Parmesan and Mozzarella cheese, nutmeg, salt and pepper for the creamy filling. Then for the rose buds, you can choose from an assortment of spring vegetables from the grocery store. I went ahead with yellow squash, zucchini, rainbow carrots and a tomato for the centerpiece. And last but not least, a pie crust in the frozen aisle, unless you want to make it yourself. I’m a fan of Sara Lee’s ‘semi-homemade,’ so I was completely fine with the frozen pie crust. You’ll need a sharp peeler to remove the outer skin and peel through the layers of vegetables, and then you’re set for the fun part of rolling this thinly sliced vegetables into rose buds.

Before you pop this tart into the oven, you’ll want to sweep olive oil along the edges of each rose bud, so it will turn crispy brown. Preheat your oven to 375 degrees and bake it for 50 minutes and then you’ve got yourself this lovely Rainbow Rose Veggie Tart. It’s beautiful, isn’t it? I can’t wait to try this with eggplant the next time around.