Start with finely cut zucchini and eggplant in slices with a mandoline (needless to tell you tthat you have to be careful using this utensil). Then cut the slices in half and place them in a bowl. Cover with water, salt and pepper and heat in the microwave about 3 minutes to soften.
Chop the onion finely. Roll out puff pastry and flatten slightly with a roller. Trim the edges in order to make a square with the dough. Keep the remaining dough to spread again in order to make a small rectangle. You can train about 7 20cm x 5cm strips with pastry.
Butter the muffin cups.
Take a tape. Spread the tomato sauce on the upper part of the band then add the chopped onion. Add then alternately half slices of eggplant and zucchini slightly overlapping the above sauce and onion. Roll up the lower portion of the puff pastry above zucchini / eggplant then winding the whole to form the flower. Put it in the muffin pan.
Reproducing this step until you have all the necessary flowers. Bake 1 hour 50 minutes at 180 ° C.