Courgette Roses

Recipe and photo: Liz Sinner - vegelizous

1. Preheat your oven to 190°C and line a muffin tin with baking paper.
2. Halve the courgette lengthwise. Lay the halves flat on a chopping board with the cut side facing down, and slice them into thin half-moons. Slice the marinated sun-dried tomatoes into thin strips.
3. Roll out the puff pastry and cut it into 10-12 strips, each approximately 2-3 cm wide.
4. Spread a thin layer of "Kraider-Stoffi" (herb spread) along each pastry strip. You might not need the entire package. Arrange the courgette slices along the upper edge of the strip, with about half of each slice protruding above the edge and slightly overlapping each other. Add slices of sun-dried tomato on top of the courgette, then sprinkle a generous amount of "Éisleker gerappte Kéis" on top.
5. Fold the bottom half of the pastry strip up to partially cover the courgettes. Carefully roll the strip from one end to the other to form a rose shape. Place each rolled pastry rose into a muffin tin compartment to help maintain its shape.
6. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
7. Allow the courgette roses to cool slightly in the tin before removing them.