Ingredients Pastry - home made pastry 225 g ricotta cheese
45 g Parmesan cheese, grated
1 tbsp olive oil
½ tbsp oregano
¼ cup Mozzarella cheese, grated
2 large carrots (multi coloured if available)
1 small zucchini
Make the pastry or defrost if using left over as I did.
Home made wholemeal pastry
Preheat the oven to 190°/170° fan forced.
Using a tart pan or dish, put the pastry into this dish (first spray with oil), and bring it up over the sides.
Put some baking paper over this and weigh it down with something - I have specially made weights for this purpose.
Bake it for about 15 - 20 minutes and remove the weights, and allow the base to cool.
In a bowl, add the egg, ricotta, Parmesan cheese, grated nutmeg, and a pinch of salt.
Add the Mozzarella and oregano, and mix until it is smooth.
Slice strips of zucchini and carrots lengthwise using a potato peeler or a mandolin.
Roses are made by rolling 3 of these strips together tightly
Put these slices on a plate and cook in the microwave for about a minute to soften the slices as you will need to roll them to give the rose shape.
Spread the cheese mixture on top of the tart base.
Roll each piece of carrot or zucchini as tight as possible, to make them as large as you want - I used about 3 strips for each one.
Start putting these down in the centre of the pie, and press down into the cheese mixture.
Layers these round the centre one in a spiral pattern.
Brush olive oil on top of the roses, and bake for about 50 minutes.