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Rolled Pepper and Zucchini Tart
A colorful summer tart made with shortcrust pastry, roasted peppers, thinly sliced zucchini and mozzarella, all topped with pink pesto. Easy to prepare, it consists of small vegetable rolls that give an elegant and tasty result.
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Critical Success Points
- • Roast the peppers without overcooking
- • Rest the dough 1 hour in the fridge
- • Prick the tart base to prevent puffing
- • Precise assembly of the rolls for an aesthetic result
Safety Warnings
- • Handle the hot oven with kitchen gloves
- • Use the mandoline with care: wear a hand guard
- • Be careful of hot oil splatters when roasting the peppers
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