Page 16
August 9, 2017
F OOD
Zucchini and
Carrots Roses Tart
Gammon and Cheese Galettes
Ingredients:
• 320g of puff pastry, ready rolled
• 175g of gammon, cooked and finely diced
• 150g of cheddar, thinly sliced or grated
• mustard, English or Dijon (optional)
Directions:
1. Preheat the oven to 250°C/gas mark 9. Line two
baking trays with greaseproof paper
2. Stamp out circles from the pastry with
a biscuit or scone cutter – I used a 7.5cm
cutter.
3. Spoon some chopped gammon into the middle
of each pastry circle, and then add the cheese. If
using the mustard, spread it over the middle of the
pastry before adding the ham and cheese filling.
4. Bring the edges of the pastry up and fold around
the edge of the filling, leaving the middle of the
galettes open. Place them all on the lined baking
trays, making sure they don’t touch each other.
5. Bake for 8-10 minutes, or until well puffed up
and golden brown. Serve warm.
Ingredients:
Instructions:
• 1 roll puff pastry
• ricotta cheese 0.8 lb. (350gr.)
• 2 eggs
• Parmesan cheese 3 oz. (80gr.)
• a pinch of nutmeg
• Extra Virgin oil of Olive 2
Tbsp
• fresh oregano 1 Tbsp
• mozzarella cheese 4.5 oz.
(130gr.)
• 4 multi color carrots
• 2 zucchini
1. Tart base-- unfold a puff pastry
sheet on a tart pan (cover all the
surface). Place a parchment paper
foil in the center and place on top
of it some kind of weight (seeds,
dry beans).
2. Bake the tart base in the pre-
heated oven at 350F/180C for
15/20 minutes. Remove the seeds/
dry beans and the parchment pa-
per. Let it cool down.
3. Tart filling-- in a medium bowl
add the eggs, the ricotta cheese, the
grated parmesan cheese and the
grated nutmeg. Adjust with a pinch
of salt. Also add the mozzarella in
cubes and the fresh oregano. Mix
everything up until smooth.
4. Roses-- slice the zucchini and
the carrots for their length using a
potato peeler or a mandolin. Place
the slices in a bowl and cook in the
microwave for 1 minute. This step
will make the slices very soft and
much easier to roll: they will not
break while rolling.
5. Spread the cheeses’ cream on
top of the tart base.
6. Take one long slice of a vege-
table (I started with the zucchini)
and roll it on itself very tightly.
That’s the core of our rose. Take
another slice and keep rolling.
With only 2/3 slices you should
obtain a nice rose bud. 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 no problem. Repeat, creat-
ing rose buds of different colors/
vegetables and placing them one
next to the other in a spiral. You
will create a beautiful and colored
vegetable field of roses.
7. Brush 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.
8. Use a sharp bread knive to cut the
tart into pie slices. Serve warm or
cold (the latter perfect for a picnic).
Note: If using small tart tins or
muffin tins reduce cooking time to
30 minutes.