Zucchini Rosette Tart (Print Version)
# Ingredients:
→ Pastry Base
01 -
1 package puff pastry dough
→ Cheese Filling
02 -
15 oz ricotta cheese
03 -
1/2 cup shredded mozzarella cheese
04 -
1/4 cup parmesan cheese
05 -
pinch of nutmeg
06 -
2 eggs
07 -
1/2 teaspoon garlic powder
08 -
1 tablespoon fresh oregano
09 -
salt and pepper to taste
→ Zucchini Rosettes
10 -
4-5 small/medium zucchini, sliced into ribbons
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Unfold the puff pastry sheet on a cutting board and slice it into three equal sections. Place each section in the bottom of three bread pans. Place a piece of parchment paper on top of each pastry section and add weights (e.g., dry beans) to keep the dough flat while baking. Bake for 15 minutes. Remove the parchment paper and weights and let the pastry cool.
02 -
In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, nutmeg, eggs, garlic powder, oregano, salt, and pepper. Mix until smooth.
03 -
Spread the cheese mixture evenly on the baked pastry bases, leaving a small border around the edges.
04 -
Microwave the zucchini ribbons for about 30 seconds to soften them. Roll one ribbon into a tube, then wrap another ribbon around it. Slice the rolled tube in half and place each rosette, sliced side down, onto the cheese layer. Repeat until the cheese layer is fully covered with rosettes.
05 -
Lightly spritz the tarts with olive oil cooking spray and bake for 50 minutes at 175°C (350°F). Serve warm and enjoy.
# Notes:
01 -
For a more uniform zucchini ribbon texture, use a mandoline slicer.