Categories: pastry
Ingredients
- 1 Roll Pastry Puff
- FILLING
- .08 lb Ricotta Cheese (350 grams)
- 3 oz Parmesan Cheese (80 grams)
- pinch nutmeg
- 2 Tbsp olive oil
- 1 Tbsp fresh oregano
- 4.5 oz Mozzarella (130 grams)
- TOPPING
- 4 carrots
- 2 zucchini
Directions
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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).
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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.
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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.
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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.
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Spread the cheeses’ cream on top of the tart base
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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
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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.
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(p.s. In order to obtain a very colored tart I used purple, orange, yellow and red carrots and yellow and green zucchini in a ratio of 4 carrots for 2 zucchini. The sweetness of the carrots was a nice background for the tart. If you want a more savory tart, just change the ratio to 1:1 or even less carrots than zucchini.)