Zucchini Carrot Ricotta-Pesto Rose Tart

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Tuesdays chez nous are TV night: our friend comes over, we chat and catch up over a glass of wine, and watch a couple TV show episodes together while having a sofa-based dinner.  The meal needs to be fork-only edible, quick to make, somewhat healthy and of course: delicious. I had seen a lovely tart at Conversation Pieces: Zucchini Carrot Rose Tart and was so impressed. That one was so beautiful! Here I added a pesto-ricotta layer, which may detract slightly from the appearance but was really tasty with the zucchini. It so nice to get inspiration from the many talented people sharing recipes and ideas – many thanks to you all!

Zucchini Carrot Ricotta-Pesto Rose Tart
(Inspired by Conversation Pieces: Zucchini Carrot Rose Tart)

One package ready-made puff pastry
3 zucchini
3 carrots
4 tbs fresh pesto
4 tbs ricotta
Salt, pepper

Roll out your dough into a pie dish. (Here it came with carta al forno, baking paper.)  Slice the zucchini and carrots lengthwise into long thin strips, with a potato peeler or a mandolin. (This task is much easier when you have a patient husband who is handy in the kitchen..)

imageMix pesto and ricotta, half of each, with a little salt and pepper. Spread some ricotta-pesto mix on the strips of carrot and zucchini. Roll the strips somewhat tightly together, so they looks like a rosebud. (Yes, albeit a pesto-smeared, green one.)

imageThis is finicky, but the rolls held together well. Alternate carrot and zucchini, rolling until you have a good sized roll. Lift it carefully over onto pastry, and add last strips to fill the dish. Tuck the pastry edges over.
Zucchini carrot rose tart wiBake at 180C until it looks done. Twenty minutes or so? Slice into wedges and enjoy. We did!

zucchini tart

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