Rose tartlets with zucchini
12 servings
35 minutes
Zucchini rose tartlets are an exquisite appetizer embodying the tenderness and sophistication of European cuisine. Thin strips of puff pastry wrapped around delicate slices of zucchini and soft mozzarella cheese form miniature roses baked to golden perfection. Their taste is a harmonious blend of crispy pastry, creamy cheese texture, and the freshness of zucchini. The history of such dishes roots back to European culinary traditions where presentation plays a vital role. Tartlets are perfect for both formal receptions and cozy family dinners. They can be served hot or cold, complemented with herb sauce or a light salad. It's a wonderful way to turn ordinary ingredients into a culinary masterpiece.
1
Prepare all the ingredients. Take the dough out of the freezer in advance.
- Puff pastry: 3 pieces
2
Preheat the oven to 180 degrees. Grease the muffin pan with olive oil.
- Olive oil: 1 tablespoon
3
Cut the zucchini in half lengthwise and into half-circle slices 2 mm thick.
- Courgette: 2 pieces
4
Grate the mozzarella on a coarse grater — you can freeze it for about 15 minutes beforehand to make grating easier.
- Pizza mozzarella (low-moisture): 100 g
5
Cut each sheet of dough into three strips along the long side.
6
Whisk 1 egg with a fork.
- Chicken egg: 1 piece
7
Brush each strip of dough with egg.
- Chicken egg: 1 piece
8
Lay the slices of zucchini along the long side of the strips so that they do not reach the center and stick out over the edge.
- Courgette: 2 pieces
9
Sprinkle mozzarella in the center of the strips.
- Pizza mozzarella (low-moisture): 100 g
10
Fold the dough in half along the long side so that all the mozzarella is covered by the dough.
11
Roll the strips with filling into a roll and place them in a muffin tin. Brush each rose with egg. Bake for 20 minutes until the dough is cooked and golden.
- Chicken egg: 1 piece
12
Zucchini roses are good both hot and cold.
