Flower tart

Great for a picnic or in the lunchbox!

1 sheet shortcrust pastry

1 tbsp Dijon mustard

150g grated mozzarella

5 big carrots

3 big courgettes

Olive oil

Salt and pepper

Heat the oven to 180°C/325°F/Gas 4.
Using a mandoline or a vegetable peeler, cut the vegetables very finely. 
Unroll the pastry in a round pastry dish and prick it with a fork. Spread the mustard all over and cover with grated mozzarella. 
Tighly roll a slice of courgette and place it in the middle of the pastry dish. Place carrot slices around it then alternate between courgette and carrot until the dish is full.
Drizzle with olive oil, season with salt and pepper and bake for about 40 to 45 minutes. 

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