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5 from 1 vote
Zucchini and carrots roses tart
  • 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
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. Spread the cheeses’ cream on top of the tart base

  6. 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

  7. 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.