Ingredients 1 Sheet of puff pastry
Tomato salsa Oregano
Salt and pepper
Thinly slice the zucchini lengthwise. For ease use a mandolin to achieve a uniform thickness.
Sear the zucchini slices under a grill or on top of a hotplate for 10 seconds each side. Set aside and season with a little salt and pepper.
Thaw a sheet of puff pastry and using a sharp knife slice the pastry into strips of approximately 3cm wide.
Pending the thickness of the zucchini slices, place 2-3 layers of the zucchini on top of each piece of pastry.
Cover the zucchini with a spoonful of Tomato salsa. Cube the Brie and scatter over the salsa.
Slice Zucchini lengthwise and lightly sear under a grill or on a hotplate; Cut pastry into 3cm strips and layer the zucchini on top of the pastry; Add layers of tomato salsa and cheese and season with oregano, salt and pepper.
Starting from one end of the pastry, roll into a cylinder shape then pinch one side of the pastry to form a flower base. Repeat this technique with the remaining pastry.
Place each zucchini rose into a muffin tin or cupcake mould.
Muffin or cupcake tins are useful in helping to hold the zucchini roses in place while baking.
Place the zucchini roses into a preheated 180°C oven and bake for approximately 30 minutes.
Just before serving sprinkle a little parmesan cheese over the top of each flower. Serve hot or cold.