Zucchini Rose Tartlets Recipes

ZUCCHINI AND CARROTS ROSES TART

Steps:

• 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).
• 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.
• 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.
• 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.
• Spread the cheeses' cream on top of the tart base
• 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
• 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.

ZUCCHINI ROSE TARTLETS

Steps:

• Preheat the oven to 400 degrees F. Roll the puff pastry out to a 12-inch square on a floured work surface. Brush lightly with the olive oil and sprinkle evenly with the cheese, thyme and lemon zest. Cut into 6 even strips.
• Shingle alternating yellow and green slices of squash and zucchini along the length of each strip of dough making sure to leave half the dough strip uncovered and allowing the green and yellow skins to hang over one edge slightly. Fold the uncovered dough over the squash and pinch together at the two ends. Starting at one end, roll each strip into a spiral. Lightly press the rolled tarts into a muffin tin sprayed with cooking spray.
• Bake until the crusts are browned and crisp on the bottom, the top is dry and crisp and the squash is tender and browned on the edges, about 40 minutes. Remove to a rack to cool slightly. Serve warm.

ROSE ZUCCHINI TART

Steps:

• Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
• ​Roll out puff pastry on a lightly floured surface so that it is larger than the tart pan. Place the dough into the pan cutting off excess. Press the excess puff pastry dough all around the inside of the pan to form the sides of crust. Place in the freezer to chill while preparing the zucchini slices and the filling.
• Carefully slice the zucchini with a mandolin set to the 1/32 inch setting. The slices should be very thin.
• Heat a cast iron pan over medium heat and drizzle in some olive oil. Just enough to lightly coat the pan. So that the zucchini slices do not stick.
• ​Pan fry the zucchini slices about 30 seconds per side or until they are slightly soft. Season with some salt and set aside. Continue to do the same thing to all of the zucchini slices. Do not fully cook them.
• ​The purpose of this step is to soften them enough so that they roll up easily without breaking.
• Roll each zucchini slice on itself to create a rose. Set in a pan.
• ​To make the filling, combine the feta and ricotta cheese with olive oil, pepper, and chopped mint. Mix well to combine. Taste and add some salt. If the feta cheese is very briny just a pinch of salt will be enough.
• ​Take the prepared tart pan out of the freezer and place on a baking sheet lined with parchment paper. Pour all of the filling over the puff pastry and spread it out evenly.
• Arrange the rose shaped zucchini over the cheese filling.
• ​Bake for 15 minutes then reduce the oven temperature to 375 degrees Fahrenheit, 191 degrees Celsius and bake an additional 45 minutes or until the pastry is golden all around.
• Remove from oven and allow to cool at least 15 minutes before removing from the pan.
• Serve with a nice salad.
• ​Enjoy!

RAINBOW ROSE VEGGIE TART

Steps:

• 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 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.
• In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth.
• Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. 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.