Tart with vegetable flowers

Ingredients for 1 servings:

• 190 g flour
• 110 g butter, cold
• 1 pinch of salt
• 1 tbsp water
• 1 pack of mozzarella, approx. 125 g
• 100 g Gruyère
• 100 g Parmesan
• 200 g sour cream
• salt and pepper
• Paprika powder
• 2 carrots, purple or zucchini
• 2 carrots
• 1 sweet potato(s), longish
• 2 m.-sized potato(s), oblong
• olive oil
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegetarian, for a 30cm tart tin

For the dough, quickly knead the flour, cold butter, salt, and water into a dough. Then chill for 30 minutes. Preheat the oven to 180°C (top/bottom heat). Grease and flour a 30cm tart tin. Roll out the dough thinly and place it in the tin. Then place baking paper on the dough, scatter the peas on top, and bake blind for about 15 minutes on the middle rack. For the filling, finely dice the mozzarella. Finely grate the Parmesan and Gruyère cheeses, and mix everything with the sour cream. Season with salt, pepper, and paprika. Spoon the filling onto the dough and smooth it down. Wash and peel the vegetables. Use a vegetable peeler to cut them into very thin strips. Roll them up to form small roses. Place the roses on top of the filling and brush with oil. Sprinkle a little salt over the strips. Bake in the preheated oven on the middle rack for about 35 to 45 minutes.