Vegetable Flower Tart

Ingredients for 1 servings:

• 2 small zucchini
• 2 carrots
• 2 eggplant(s)
• 2 tbsp mustard
• 1 pack of shortcrust pastry from the refrigerated section, diameter 32 cm
• 200 g mozzarella, drained weight
• 2 eggs
• 150 ml cream
• e.g. salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Thinly slice the vegetables using a sharp knife or vegetable peeler. Then tightly roll the vegetable slices into vegetable blossoms. Slice the mozzarella. Pour the cream into a bowl with the eggs, season generously with pepper and salt, and then mix everything thoroughly. Grease a tart pan (or a springform pan) and line it with the rolled-out pastry. Use any overhanging pastry to reinforce the edges. Spread a thin layer of mustard over the base and then top with the mozzarella slices. Place the vegetable blossoms vertically in the pan, pressing them lightly into the mozzarella. This prevents the vegetable slices from curling up. Once the pan is completely filled with vegetable blossoms, spread the egg and cream mixture evenly over the top. This works best with a small ladle. Bake the tart at 200°C (400°F), fan oven 180°C (350°F), for 35-40 minutes.