Preheat the oven at 350°F/180°C.
Roll the puff pastry onto a floured surface to fit into a 14”X4” (35.5cmX10cm) tart pan with a removable bottom. Press pastry into the pan and trim the edges. Par bake the shell by placing parchment paper over the pie dough and placing pie weights on top. Make sure to fill the weights into the corners. Bake for 15 minutes. Remove the parchment and pie weights and let cool to room temperature.
Beat eggs in a medium bowl. Add the ricotta cheese, oregano, nutmeg, salt and Parmesan cheese. Mix until blended. Fold in the mozzarella until fully incorporated.
Set aside.
Using a Y-Peeler or mandolin, thinly slice the carrots and zucchini lengthwise. Place the slices in a glass bowl and microwave for 1 minute. This will soften the vegetable slices and will allow for easy rolling into the rose shape without breaking.
Spread the ricotta mixture onto the top of the tart base spreading it evenly out to the edges.
Take one long slice of zucchini and roll it very tightly. Add another slice and roll it around to form the rose shape. (Two to three slices should make a good rose) Place it into the ricotta mixture at one end of the pan. The ricotta mixture will keep the roses in place. Continue creating the vegetable roses using the different carrots and zucchini slices alternating the colours until the tart pan is filled.
Brush the tops of the vegetables with some olive oil. Place the tart pan onto a sheet pan and bake for 40-50 minutes at 350°F/180°C until the filling is set and the crust is golden brown.
Preheat the oven at 350°F/180°C.
Roll the puff pastry onto a floured surface to fit into a 14”X4” (35.5cmX10cm) tart pan with a removable bottom. Press pastry into the pan and trim the edges. Par bake the shell by placing parchment paper over the pie dough and placing pie weights on top. Make sure to fill the weights into the corners. Bake for 15 minutes. Remove the parchment and pie weights and let cool to room temperature.
Beat eggs in a medium bowl. Add the ricotta cheese, oregano, nutmeg, salt and Parmesan cheese. Mix until blended. Fold in the mozzarella until fully incorporated.
Set aside.
Using a Y-Peeler or mandolin, thinly slice the carrots and zucchini lengthwise. Place the slices in a glass bowl and microwave for 1 minute. This will soften the vegetable slices and will allow for easy rolling into the rose shape without breaking.
Spread the ricotta mixture onto the top of the tart base spreading it evenly out to the edges.
Take one long slice of zucchini and roll it very tightly. Add another slice and roll it around to form the rose shape. (Two to three slices should make a good rose) Place it into the ricotta mixture at one end of the pan. The ricotta mixture will keep the roses in place. Continue creating the vegetable roses using the different carrots and zucchini slices alternating the colours until the tart pan is filled.
Brush the tops of the vegetables with some olive oil. Place the tart pan onto a sheet pan and bake for 40-50 minutes at 350°F/180°C until the filling is set and the crust is golden brown.
