Zucchini and carrots roses tart

• Vegetarian

• Produce

  • 4 Multi color carrots
  • 1 tbsp Oregano, fresh
  • 2 Zucchini

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Oil of olive, Extra Virgin

• Baking & Spices

  • 1 pinch Nutmeg

• Bread & Baked Goods

  • 1 Roll puff pastry

• Dairy

  • 4 1/2 oz Mozzarella cheese
  • 3 oz Parmesan cheese
  • 3/4 lb Ricotta cheese

Found on buonapappa.net

Ingredients

• 1 roll puff pastry
• ricotta cheese 0.8 lb. (350gr.)
• 2 eggs
• Parmesan cheese 3 oz. (80gr.)
• a pinch of nutmeg
• Extra Virgin oil of Olive 2 Tbsp
• fresh oregano 1 Tbsp
• mozzarella cheese 4.5 oz. (130gr.)
• multi color carrots 4
• zucchini 2

Directions

• Tart base: unfold a puff pastry sheet on a tart pan (cover all the surface). Place a parchment paper foil in the center and place on top of it some kind of weight (seeds, dry beans).
• Bake the tart base in the preheated oven at 350F/180C for 15/20 minutes. Remove the seeds/dry beans and the parchment paper. Let it cool down.
• Tart filling: in a medium bowl add the eggs, the ricotta cheese, the grated parmesan cheese and the grated nutmeg. Adjust with a pinch of salt. Also add the mozzarella in cubes and the fresh oregano. Mix everything up until smooth.
• Roses: slice the zucchini and the carrots for their length using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will make the slices very soft and much easier to roll: they will not break while rolling.
• Spread the cheeses’ cream on top of the tart base
• Take one long slice of a vegetable (I started with the zucchini) and roll it on itself very tightly. That’s the core of our rose. Take another slice and keep rolling. With only 2/3 slices you should obtain a nice rose bud. Place the bud in the center of the tart: the cheesy cream will act like a glue and the vegetable bud will stay in place without any problem. Keep going creating rose buds of different colors/vegetables and placing them one next to the other in a spiral movement. Rose after rose you will obtain a beautiful and colored vegetable field of roses
• Brush some extra virgin oil of olive on top of the vegetables and bake the tart in the preheated oven at 380F/200C for 50 minutes.