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
- 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
Info
Yields: 6 Prep: 15Min ~ Cooking Time: 30Min Diff: Medium
Ingredients
- 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
Introduction
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!
Directions
- 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.
