Zucchini Tart Twist (Print Version)
# Ingredients:
→ Cheese Mixture
01 -
15 oz creamy ricotta
02 -
1/2 cup mozzarella, shredded
03 -
1/4 cup grated parmesan
04 -
Dash of nutmeg
05 -
2 whole eggs
06 -
1/2 teaspoon garlic powder
07 -
1 tablespoon chopped fresh oregano
08 -
Salt and pepper to your liking
→ Pastry Crust
09 -
1 frozen puff pastry pack
→ Veggie Rosettes
10 -
4 to 5 zucchini, cut into long thin strips
# Instructions:
01 -
Set the oven to heat up at 175°C (350°F). Roll out the puff pastry on your cutting board and divide it into three even-sized parts. Lay each piece inside three loaf pans, covering the base completely. Place parchment paper on top and weigh it down with dried beans or similar. Bake for 15 minutes. Take out, remove those weights and the paper, and set aside to cool off.
02 -
Grab a medium-sized bowl and blend the ricotta, mozzarella, parmesan, nutmeg, eggs, garlic powder, oregano, and a sprinkle of salt and pepper until it’s smooth and creamy.
03 -
Spread the cheesy concoction over the cooled puff pastry bases, but leave a small empty edge around the sides for the perfect finish.
04 -
Soften the zucchini strips in the microwave for half a minute. Start shaping a roll with one strip, then layer and wrap the next ribbon around it. Slice the assembled roll-down the middle. With the cut side facing downward, arrange each piece on the cheesy layer. Fill up every spot with these zucchini blooms.
05 -
Lightly spritz the top of the assembled tarts with olive oil spray. Pop everything back into the oven at 175°C (350°F) for about 50 minutes. Once done, serve warm and dig in!
# Notes:
01 -
To keep your zucchini slices super consistent, a mandoline cutter works wonders.