Potato-Zucchini Flower Tartlets
Are you in love?? A nice surprise for your beloved could be these crispy Potato-Zucchini Flower Tartlets, combined with tomato or basil pesto sauce, garlic and parmesan.
This is a healthy, delicious and good looking appetizer, which can be made for a festive meal.
2 sheets Shortcrust Pastry
3 Potatoes, thinly sliced
2 Zucchinis, thinly sliced
80gr. Tomato Paste
80 gr. Basil Pesto
2-3 tbsp. Grated Parmesan
1 tbsp.Powdered Garlic
1/2 tbsp. Oregano
2 tbsp. Olive Oil
Parsley or Basil (for garnish)
Preheat oven in 180 degrees (Fan).
Spread a tart vessel or a small oven pan with olive oil and set aside.
Cut potatoes and zucchinis in very thin slices. Place them in a bowl, add powdered garlic and season with salt and pepper. Set aside.
In a small bowl add tomato paste, oregano, salt and pepper (as you would do for pizza). Set aside.
In a clean surface place the shortcrust pastry sheets and cut them in 9 or 10 isometric stripes.
Spread half with tomato paste sauce and half with basil pesto.
In every stripe place sliced potatoes and zucchinis alternately (see picture below).
Close shortcrust pastry (see picture below).
Start twisting to shape the flower.
Place in the tart vessel or in the small oven pan.
Follow the same method for all shortcrust pastry stripes.
Sprinkle flowers with grated Parmesan.
Bake in a preheated oven for 30-40 minutes (Fan).
Sprinkle with parsley or basil.
Have you made these Potato-Zucchini Flower Tartlets? Comment below or in my Instagram account and let me know what you think!