Vegetable rose tart

Ingredients for 1 servings:

• 1 pack of puff pastry from the refrigerated section
• 350 g ricotta
• 2 eggs
• 60 g Parmesan, freshly grated
• 1 tsp organic lemon peel, finely grated
• 2 tbsp olive oil
• 3 sprigs of oregano, chopped, 4 stalks if necessary
• 125 g mozzarella, finely chopped
• 2 ½ kg vegetable mix (carrots, zucchini and eggplant)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

With carrots, zucchini and eggplant

Preheat oven to 200 degrees top and bottom heat. Roll out the puff pastry and place a tart tin on top. Cut along the bottom edge and place the resulting circle of pastry in the tart tin. Cut the leftover pastry into 4 approximately 5 cm wide strips and use them to line the edges. Prick the base several times with a fork and line with baking paper. Cover with rice or pulses and bake the pastry blind in the hot oven for 12 minutes. Remove the baking paper and pulses. For the topping, mix together ricotta, eggs, Parmesan cheese, lemon zest, oregano, and mozzarella. Season with salt and pepper. Slice the vegetables lengthwise into thin slices. Cook in batches in the microwave for 3-5 minutes, until soft enough to roll up. If using smaller vegetables with larger ones, cut the larger and wider ones in half lengthwise so that all the roses are roughly the same size. Spread the ricotta cream on the tart. Roll the vegetables into roses and place them tightly together in the dish. Lightly brush with olive oil and bake in the preheated oven for 50 minutes. Cover the tart halfway through baking to prevent the roses from overcooking. Let the tart cool briefly and serve warm, cut into slices.