Mini Rose Tarts 🌹 2 sheet frozen puff pastry 1 tbsp flour, for rolling out dough 100 g beetroot, cooked 1 large zucchini 1 tbsp olive oil Filling 200 g sour cream 50 g grated Parmesan 100 g feta 1 egg 1 tsp salt 1 tsp fresh thyme zest of 1/2 lemon a pinch of pepper Preheat the oven to 200C. Cut the zucchini and beetroot into very thin half-slices. Roll the puff pastry out on a floured work surface and cut into 5 even strips. Whisk together egg and sour cream. Add salt, pepper, thyme m until well-combined. Stir in parmesan. Spread 1 tbsp on the pastry and shingle alternating yellow and green slices of beetroot and zucchini along the length of each strip of dough making sure to leave half the dough strip uncovered and allowing the green and yellow skins to hang over one edge slightly. Sprinkle with 1 tbsp feta cheese. Fold the uncovered dough over the vegetables. Starting from one short end, roll up pastry tightly. Lightly press the rolled tarts into a oiled muffin tin. Bake for 40 minutes. #easyrecipe #minitarts #tart #roses #bakingrecipe #aesthetic #foodwinewomen #foodreel #mealideas