Roses de courgettes (tartes)

Preheat the oven to 400°F (200°C).

Roll out the puff pastry and fit it into a tart pan.

Prick the base of the pastry with a fork to prevent bubbling.

Spread a thin layer of mustard over the pastry base.

Slice the zucchini, bell peppers, carrots, and eggplant into thin rounds.

Arrange the vegetable slices in a circular pattern, overlapping slightly.

Finely chop the onion and garlic, then sauté in olive oil until translucent.

Add fresh herbs, salt, and black pepper to the sautéed mixture.

Spread the ricotta cheese evenly over the pastry base.

Top with the sautéed onion and garlic mixture.

Sprinkle grated parmesan cheese over the vegetables.

Drizzle with balsamic vinegar for added flavor.

Bake in the preheated oven for 30-35 minutes, or until the pastry is golden.

Remove from the oven and let cool slightly before serving.

Garnish with additional fresh herbs if desired.

Spice Level:

Allergens