The apple rose tart I posted for mother’s day last year is still one of my favorite recipes: such a beautiful result with an easy and simple “rolling” technique. And without mentioning that the tart tasted sooooo good. I’ve been preparing the apple tart recipe for very special occasions and every time I was very pleased by the “ohhhh” of admiration that the tart caused 😉
I wanted to recreate the same beautiful effect but this time in a savory recipe and using more colors. That’ how the zucchini and carrots tart came to life. The variety of natural colors of the zucchini and carrots itself was a wonderful combination. As a base for the tart a store bought puff pastry worked perfectly. A nice mix of ricotta, mozzarella and parmesan cheese held together by some eggs gave a creamy and salty ground for the vegetable roses.
That’s all you need to prepare a vegetable tart for 6/8 servings:
And that’s how to proceed:
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.