FOR THE PUFF PASTRY : place the flour in a bowl with the beaten eggs. Knead well, form a dough ball and leave to stand, covered. Cut the courgettes and carrots into thin strips. Wash the spinach and cook in a pan with the water used to wash it. Parboil the carrots and the courgettes. Toss them in butter and leave to cool. Roll out the pastry, cut into strips at least 5 cm thick. Boil the strips in boiling salted water. Then dunk them in cold water. Lay them out on a tea towel and pat dry. Place the vegetable strips and the well-drained spinach on top of the pastry strips. Roll up to form rose-like shapes. Grease an oven dish and sprinkle with some chopped parsley. Arrange the pastry roses on top together with some shavings of butter. Cook in the oven au gratin, at 180°C for around 20 minutes.
FOR THE FONDUE : heat the milk together with the diced Taleggio cheese
. Remove from the heat and add two egg yolks. Remove the roses from the oven and leave them to stand for a few minutes. Divide into portions and serve by pouring the fondue over the roses.