Vegetable Rosette Tart

Step by step

1. 1

   Place puff pastry into a tart pan, raise the edge, prick with a fork.

2. 2

   Slice zucchini, carrots and eggplant into very thin, long strips (peeler).

3. 3

   Whisk cream cheese with eggs, chopped garlic, salt, pepper and thyme.

4. 4

   Spread cream onto the dough base.

5. 5

   Roll up vegetable strips and stand them upright as rosettes in the pan.

6. 6

   Drizzle with olive oil, sprinkle with Parmesan.

7. 7

   Bake at 180°C for about 45 min until golden.