La Mozzarella In Carrozza

Zucchini and carrots roses tart

La Mozzarella In Carrozza - Zucchini and carrots roses tart
Zucchini and Carrots tart with ricotta cheese, perfect during the hot season, delicious cold!

Yields: 6   Prep: 15Min ~ Cooking Time: 30Min   Diff: Medium
- 200g All purpose flour
- 90g Burrolio (or Butter or 70ml Extra Virgin olive oil)
- 50ml Water
- Salt
- 250g Ricotta cheese
- 3 tsp Pesto
- 1 Egg
- 3 Carrots
- 3 Zucchini


The wonderful world of puff pastry pies is full of tasty recipes, which have saved our lunches and dinners so many times. I’ve tried lots of them but what I haven’t prepared yet was the base of the tart. A store bought puff pastry works perfectly but if you want to eat something different and healthier, follow my recipe: It is without butter because I used a special ingredient: the burrolio of @parianilab, made with dried fruit oils. Try it!


- Prepare the base: mix the flour with the burrolio (in alternative, butter or oil) and a pinch of salt until obtaining many little crumbs. Add water and knead to combine all the ingredients.

- In a bowl add the ricotta, three tsp of pesto and the beaten egg. Mix everything up until smooth and creamy.

- Roll the tart base out and place over a round baking tray (20cm diameter) then spread the cream cheese on top.

- Cut the zucchini and the carrots into thin slices and start rolling on themselves very tightly. Arrange the roses one next to the other over the cheese cream. Add a pinch of salt and brush with some extra Virgin olive oil. Bake at 180 degrees for about 30min.

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