VEGETABLE ROSE TART

Found this recipe from Buona Pappa, and I used Epicure's Sun-kissed Tomato Dip Mix to flavour it. Try it with your favourite dip mix!

1 square puff pastry
2 eggs
475 g. ricotta cheese
1/2 c. grated Parmesan cheese
1 c. grated mozzarella cheese
2 tbsp. Epicure dip mix (I used Sun-kissed Tomato, but it would be great with 3 Onion, Cheese Chives & Bacon, Herb & Garlic, etc)
2-3 carrots
1 zucchini
1-2 purple squash or carrots (or try an eggplant)
olive oil
salt

Roll out puff pastry and place in a pie plate. Put parchment paper inside and fill crust with dry beans to keep it from puffing up while baking. Bake at 350 F for 20 minutes, then remove the parchement paper and beans. Mix eggs, cheeses, and seasonings and spread into the crust. Slice vegetables with a mandolin or Epicure's Ceramic Slicer so that you have long, thin strips. Put them in a bowl and microwave for 1 minute to soften them up so that you can roll them. Roll each slice and stick it in the cheese mixture, then brush with a bit of olive oil and season with salt. Bake at 375 F for 45-50 minutes.