Zucchini Rose Tartlets
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Quantity: 6 layers
Complexity: easily
Quantity: 6 layers
Nutritional value per serving:
Calories 297, total fat 22 G., saturated fats 5 G., proteins 6 G., carbohydrates 20 G., fiber 1 G., cholesterol 4 mg, sodium 183 mg, sugar 2 G.
Calories 297, total fat 22 G., saturated fats 5 G., proteins 6 G., carbohydrates 20 G., fiber 1 G., cholesterol 4 mg, sodium 183 mg, sugar 2 G.
These elegant roses will add a touch of beauty to your light spring lunch. They pair especially well with lettuce and a herby vinaigrette. They're much easier to prepare than you might imagine: thin slices of zucchini are wrapped in strips of store-bought puff pastry sprinkled with cheese, allowing the edges to show through like flower petals. It's best to slice the zucchini with a mandoline to ensure evenly thin slices. For a more dramatic result, use yellow zucchini and bright green zucchini.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sheet frozen puff pastry, thawed (about 220g)
- 2 tbsp. l. olive oil
- 1/4 tbsp. grated parmesan
- 2 teaspoons fresh thyme leaves
- 2 tsp. grated lemon zest
- 1 small yellow zucchini (about 180 g), halved lengthwise and thinly sliced diagonally
- 1 small zucchini (about 180g), halved lengthwise and thinly sliced diagonally
- Premium flour for working with dough
- Cooking spray
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Recipes with similar ingredients: zucchini, zucchini, puff pastry, Parmesan cheese, lemon zest, thyme
Cooking the dish according to the recipe:
- Preheat oven to 200°C. On a floured work surface, roll out the puff pastry into a 30cm square.
- Lightly brush with olive oil and sprinkle evenly with cheese, thyme, and lemon zest. Cut into 6 even strips.
- Lay overlapping slices of yellow and green zucchini over each strip of dough, alternating between the two, leaving half of the strip open and half of the slices extending over the other edge. Fold the open dough over the zucchini and pinch the ends shut.
- Starting at one end, roll each strip into a snail shape. Press lightly and place the rolled tartlets into a muffin tin sprayed with cooking spray.
- Bake until the tartlets are golden brown and crisp on the bottom, the tops are crisp and dry, and the zucchini is tender and golden around the edges, about 40 minutes.
- Transfer to a wire rack to cool slightly. Serve warm.
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