Zucchini Rose Tartlets

Ingredients:

• 1 sheet frozen puff pastry, thawed (about 220g)
• 2 tbsp. l. olive oil
• 1/4 tbsp. grated parmesan
• 2 teaspoons fresh thyme leaves
• 2 tsp. grated lemon zest
• 1 small yellow zucchini (about 180 g), halved lengthwise and thinly sliced ​​diagonally
• 1 small zucchini (about 180g), halved lengthwise and thinly sliced ​​diagonally
• Premium flour for working with dough
• Cooking spray

Preparation:

1. Preheat oven to 200°C. On a floured work surface, roll out the puff pastry into a 30cm square.
2. Lightly brush with olive oil and sprinkle evenly with cheese, thyme, and lemon zest. Cut into 6 even strips.
3. Lay overlapping slices of yellow and green zucchini over each strip of dough, alternating between the two, leaving half of the strip open and half of the slices extending over the other edge. Fold the open dough over the zucchini and pinch the ends shut.
4. Starting at one end, roll each strip into a snail shape. Press lightly and place the rolled tartlets into a muffin tin sprayed with cooking spray.
5. Bake until the tartlets are golden brown and crisp on the bottom, the tops are crisp and dry, and the zucchini is tender and golden around the edges, about 40 minutes.
6. Transfer to a wire rack to cool slightly. Serve warm.