Rose Vegetable Tart

This beautiful rose vegetable tart has thin layers of yellow zucchini, white aubergine, and red bell pepper on top of a bed of fresh herb-infused ricotta cheese. The buttery and flaky puff pastry crust goes well with the savory filling, making it a great addition to any springtime gathering.

Ingredients:

• 1 sheet of puff pastry
• 1 yellow zucchini, thinly sliced
• 1 white aubergine, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup ricotta cheese
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 egg, beaten for egg wash

Instructions:

Start by heating the oven up to 400F 200C

Put the puff pastry sheet on a baking sheet that has been lined with parchment paper

Add the aubergine, red bell pepper, and zucchini slices to a bowl

Add the olive oil, salt, and pepper

Add the pepper

Spread the ricotta cheese out evenly on the puff pastry sheet, making sure to leave some space around the edges

Place the sliced vegetables on top of the ricotta cheese in a circle, overlapping a little to make a rose-like shape

Cut up the rosemary and thyme and sprinkle it on top of the vegetables

As needed, make pleats in the edges of the puff pastry as you fold them over the vegetables

Use the beaten egg to brush the edges of the dough

Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the pastry is golden brown and the vegetables are soft

Serve hot, and if you want, top with more fresh herbs