Zucchini and carrots roses tart recipe

Preheat the oven to 350°F.

Unroll the puff pastry on a flat surface.

Cover a large tart pan with the puff pastry.

Place a small piece of parchment paper in the center of the pastry and add weights like seeds or beans on top to keep it down.

Bake the pastry in the oven for 15-20 minutes until golden.

In a large bowl, beat the eggs.

Add ricotta cheese, grated Parmesan cheese, grated nutmeg, salt, and chopped mozzarella to the eggs and mix well.

Add fresh oregano to the mixture.

Remove the baked puff pastry from the oven and let it cool.

Slice zucchini and carrots into very thin slices using a potato peeler or mandolin.

Microwave the sliced vegetables for 1 minute to make them easier to handle.

Take a long slice of zucchini and roll it to create a core.

Take another slice and roll it around the first slice to form a rose, repeating with three or four slices.

Pour the ricotta and egg mixture into the center of the cooled tart and spread it evenly.

Place the zucchini and carrot roses in the center of the tart, arranging them closely together to create a colorful field.

Brush the surface of the tart with 2-3 tablespoons of extra virgin olive oil using a kitchen brush.

Preheat the oven to 380°F.

Bake the zucchini and carrot tart for 50 minutes.

Equipment Needed

Spice Level:

Dietary

Allergens