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Tarts with vegetable boxes
Puff pastry cakes with zucchini and winter carrot.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the zucchini and the winter carrot in the length. Cut the zucchini and carrot into thin slices of 2 mm.
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Halve 1 slice of puff pastry. Place the 2 halves on the worktop and let them overlap by ½ cm on the short side. Press.
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Place 10 zucchini slices roof-topped with the round side against the top over the long side of the puff pastry strip.
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Place a carrot slice on each even zucchini slice.
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Take the bottom of the puff pastry strip and fold over the vegetables (like a blanket).
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Grasp the short side of the puff pastry with both hands and gently roll up to a rose. Put the rose in the muffin mold. Repeat this step for all tarts.
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Beat the egg. Brush the roses with the egg.
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Bake the roses for 45 to 50 minutes in the middle of the oven. Allow to cool for approx. 3 minutes after baking so that the roses easily come out of the mold.
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Nutrition
185Calories
Sodium12% DV280mg
Fat17% DV11g
Protein8% DV4g
Carbs6% DV17g
Fiber4% DV1g
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