Vegetable Rose Tart
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 1 hr 2 mins |
| Total Time | 2 hrs 32 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 puff pastry from the refrigerated shelf
- 350 g ricotta
- 2 egg (s)
- 60 g parmesan, rated
- 1 teaspoon lemon peel, fresh
- 2 tablespoon olive oil
- 3 stalk / s oregano, chopped, possibly 4 stalks
- 125 g mozzarella, finely chopped
- 2 ½ kg vegetables, colored, e.g. carrots, zucchini and aubergine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees upper and lower heat.
- Roll out the puff pastry and place a tart tin on top. Cut along the lower edge and place the resulting circle of dough in the tart form. Cut the leftover dough into 4 approx. 5 cm wide strips and use them to line the edge. Prick the bottom several times with a fork and cover with baking paper. Top with rice or legumes and blindly prebake the dough in the hot oven for 12 minutes.
- Remove the parchment paper with the pulses.
- For the topping, mix together the ricotta, eggs, parmesan, lemon zest, oregano and mozzarella. Season with salt and pepper.
- Slice the vegetables lengthways into thin slices. Cook in portions in the microwave for 3 - 5 minutes until they are soft enough to roll up.
- If you use smaller vegetables together with larger ones, you should cut the larger and wider one in half lengthways so that all roses are roughly the same size.
- Spread the ricotta cream on the tart. Roll up the vegetables into roses and place them close together in the pan. Brush lightly with olive oil and bake in the preheated oven for 50 minutes. Cover the tart halfway through to prevent the roses from getting too dark. Let the tart cool down briefly and serve warm, cut into pieces.
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