Veggie Rose Tart

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 1/2 cups ricotta cheese
• 1 1/2 tablespoons ricotta cheese
• 1/2 cup cubed fresh mozzarella cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 pinch ground nutmeg
• 1 sprig fresh thyme, leaves stripped
• Salt to taste
• 6 carrots, assorted colors
• 2 zucchini (courgettes)
• 2 tablespoons olive oil

Directions

Preheat oven to 350 degrees F (175 degrees C).

Press puff pastry gently into the bottom and sides of a 9-inch tart tin. Trim off excess pastry and discard. Line pastry with parchment paper and fill with ceramic pie weights or dried beans.

Bake pastry crust in the preheated oven until light golden in color, about 15 minutes. Remove from oven; remove parchment paper and pie weights.

Increase oven temperature to 400 degrees F (200 degrees C).

Mix 1 1/2 cup plus 1 1/2 tablespoon ricotta cheese, mozzarella cheese, egg, Parmesan cheese, nutmeg, thyme, and salt together in a bowl. Spoon filling into crust and smooth out the top.

Slice carrots and zucchini lengthwise into thin strips using a mandoline or vegetable peeler.

Spread carrots and zucchini strips on a microwave-safe plate; cook in the microwave until slightly soft, 1 to 2 minutes.

Roll 1 vegetable strip tightly into a rosebud shape. Wrap another strip of the same vegetable around to make a full rose shape. Repeat with remaining strips. Arrange carrot and zucchini roses over the filling in a decorative pattern, alternating colors; brush with olive oil.

Bake tart in the preheated oven until pastry is golden brown, filling is firm, and carrot and zucchini roses are tender, about 40 minutes.