Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.
Bake the tart base in a preheated oven at 350°F for 15-20 minutes. Remove the weights and parchment paper. Let it cool. Raise over temp to 375°F.
In a food processor, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Pulse until smooth. Add the mozzarella and oregano. Pulse mixture until smooth.
Slice strips of zucchini and carrots length-wise using a vegetable peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1-2 minutes. This step will soften the slices and make them much easier to roll.
Spread the cheese mixture on top of the tart base.
Take one slice of a vegetable and roll it up very tightly; this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.
(Inspired from Food.com)
Notes:
make sure you use large carrots. And have an even selection of colors.
Use the pie weights. The sides of my pastry fell while baking. I improvised and it came out undetected.
Rolling the "roses" takes time. Allow yourself plenty of time! I rolled all of the roses up, the placed according to how many colors I had.
I used a vegetable peeler. Next time I might use the mandolin. The first piece needs to be paper thin to get the right tightness.
Next time I might use thyme in place of the oregano.
Might try a couple of tomatoes next time.
Ingredients
Directions
Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.
Bake the tart base in a preheated oven at 350°F for 15-20 minutes. Remove the weights and parchment paper. Let it cool. Raise over temp to 375°F.
In a food processor, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Pulse until smooth. Add the mozzarella and oregano. Pulse mixture until smooth.
Slice strips of zucchini and carrots length-wise using a vegetable peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1-2 minutes. This step will soften the slices and make them much easier to roll.
Spread the cheese mixture on top of the tart base.
Take one slice of a vegetable and roll it up very tightly; this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.
(Inspired from Food.com)
Notes:
make sure you use large carrots. And have an even selection of colors.
Use the pie weights. The sides of my pastry fell while baking. I improvised and it came out undetected.
Rolling the "roses" takes time. Allow yourself plenty of time! I rolled all of the roses up, the placed according to how many colors I had.
I used a vegetable peeler. Next time I might use the mandolin. The first piece needs to be paper thin to get the right tightness.
Next time I might use thyme in place of the oregano.
Might try a couple of tomatoes next time.