Rose after rose you will obtain a beautiful and colored vegetable field of rosesīrush some extra virgin oil of olive on top of the vegetables and bake the tart in the preheated oven at 380F/200C for 50 minutes. Keep going creating rose buds of different colors/vegetables and placing them one next to the other in a spiral movement. Place the bud in the center of the tart: the cheesy cream will act like a glue and the vegetable bud will stay in place without any problem. With only 2/3 slices you should obtain a nice rose bud. Take one long slice of a vegetable (I started with the zucchini) and roll it on itself very tightly. It is basically our way to glue the roses to the pastry base. This will not only give extra flavor to the tart, but it will serve as sticky base for the roses to attach. Spread the cheese cream on top of the tart base. This step will make the slices very soft and much easier to roll: they will not break while rolling. Place the slices in a bowl and cook in the microwave for 1 minute. Now starts the art part of the recipe: creating the roses! Slice the zucchini and the carrots for their length using a potato peeler or a mandolin. Also add the mozzarella in cubes and the fresh oregano. In a medium bowl add the eggs, the ricotta cheese, the grated parmesan cheese and the grated nutmeg. Let it cool down.Īs mentioned before, don’t trow away the seeds/beans…simply keep them in a container for next time! Than remove the seeds/dry beans and the parchment paper. I have a box with some dried chickpeas that I keep using and using again as a weight for my tarts □ I really don’t know how many times they have been in the oven…and they still do their job properly!!īake the tart base in the preheated oven at 350F/180C for 15/20 minutes. Place a parchment paper foil in the center and place on top of it some kind of weight: seeds, dry beans, what you have available in the pantry. We start preparing the base and unfolding a puff pastry sheet on a tart pan (cover all the surface). A nice mix of ricotta, mozzarella and parmesan cheese held together by some eggs gave a creamy and salty ground for the vegetable roses. As a base for the tart a store bought puff pastry worked perfectly. The variety of natural colors of the zucchini and carrots itself was a wonderful combination. That’ how the zucchini and carrots tart came to life. I wanted to recreate the same beautiful effect but this time in a savory recipe and using more colors. I’ve been preparing the apple tart recipe for very special occasions and every time I was very pleased by the “ohhhh” of admiration that the tart caused □ And without mentioning that the tart tasted sooooo good. Or, another way to use puff pastry are my easy Nutella palmiers.The apple rose tart I posted for mother’s day last year is still one of my favorite recipes: such a beautiful result with an easy and simple “rolling” technique. If you like these apple rose tarts, you might like my apple pie in apples, too. I love that they are not overly sweet, allowing the apples to be really shine. Once you dust them with powdered sugar they still look quite nice and I don’t think the food coloring is necessary, but you can add some if you want more color. I tried experimenting with food coloring but they just didn’t look as natural to me. I’ve seen ones that look more pinkish but it’s usually from food coloring. I was hoping the red skin from the apples would stay red but because they have to bake so long, the skin does turn brown. The tarts are basically puff pastry, thin slices of apples, with a little jam filling. They are perfect to take to a party or gathering this holiday season. I love how delicate and rustic they look. They are really easy to make and come out beautifully. I’ve been wanting to make them but didn’t get a chance to until recently. These baked mini apple rose tarts made with puff pastry sheets are easy to make and are a great presentation for a party.īaked apple roses were quite popular last year.
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