Combine 1 egg, 50g of softened butter, 0.5 teaspoon of salt in a bowl and mix well with a spoon.

Do not insist too much, just enough to make the egg break.

Add in 200g of flour and continue to stir with a spoon to incorporate it in the mixture.

Then start kneading by hand, add another 3-4 tablespoons of cold water, to bind the dough.

When the ball of dough is uniform and smooth, wrap it in plastic and refrigerate for 30 minutes.

Meanwhile, prepare the zucchini and carrot roses.

Cut the zucchini in half, lengthwise.

Use a peeler to cut thin slices from each half.

Roll each thin slice into a rose bud.

Do the same with the carrots, except you don't cut them in half (only if they are giant carrots :) The carrot slices are less flexible, but don't give up and try to do your best.

I didn't make many carrot roses - only about 6-7 buds, for extra color.

In a small bowl, beat 2 eggs together with 150g of sour cream, 100g of grated cheese and 0.5 teaspoon of salt.

Remove the dough from the fridge and roll it out into a sheet of about 30cm in diameter.

Transfer the pastry to a tart pan (here, 28cm), I didn't grease the pan with anything, the dough contains butter and doesn't stick.

Pour over the egg-cream-cheese mixture and even out with a spoon.

Arrange the vegetable rose buds over this filling.

Bake the tart in the preheated oven at 180 degrees C for 30-35 minutes.

The tart is done when the edges are nicely browned, the egg filling is firm and the vegetables are lightly browned on top.

Let cool completely before serving. This way you will be able to cut the tart into beautiful and exemplary slices.

Ejoy!