Let’s Eat the World Lunchtime Meals Provencal Recipes Taste

A Vegetable Tart Almost to Beautiful to Eat

Name: "Rose" Vegetable Tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 Easy Pie Crust (see recipe below); 2 carrots ((orange)); 2 white carrots; 1 purple carrots; 2 zucchinis (courgettes) (green); 2 yellow zucchini (courgette); 6 Artichoke hearts (frozen or quality canned, or fresh); 1/2 lemon (juiced); 2 tbsp heavy cream (35%); salt and pepper; 2 tbsp olive oil; 250 g (8oz) All Purpose Flour; 125 g (4oz) butter (softened); 50 g (2oz) Sugar; 1 egg; 2 tbsp cold water; a pinch of Salt

This “rose” vegetable tart takes a little bit of time to put together. The mandolin-cut vegetables are arranged in the “rose” pattern. The recipe for easy pie crust is below, you can skip this step and buy prepared ready-to-bake pie dough in the store. However, we don’t think the quality is quite the same as Chef Eric’s. Just say’n…

Enjoy!

"Rose" Vegetable Tart

This tart is a beautiful creation, almost to pretty to eat. It takes a bit of time to cut the vegetables and arrange in the rose pattern, but it's not complicated.

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Prep Time 20

Cook Time 40

Total Time 1

Course Lunch Dish

Cuisine French, Provencal, Vegetarian

Servings people

Ingredients

1 Easy Pie Crust see recipe below
2 carrots (orange)
2 white carrots
1 purple carrots
2 zucchinis (courgettes) green
2 yellow zucchini (courgette)
6 Artichoke hearts frozen or quality canned, or fresh
1/2 lemon juiced
2 tbsp heavy cream (35%)
salt and pepper
2 tbsp olive oil

Easy Pie Crust:

250 g (8oz) All Purpose Flour
125 g (4oz) butter softened
50 g (2oz) Sugar
1 egg
2 tbsp cold water
a pinch of Salt

Instructions

Cook the artichokes in boiling water with the juice of a half lemon. Drain and mix with the heavy cream to create a paste (puree). Season with salt and pepper and reserve.
Roll the dough and fill a tart or quiche pie pan. Spread the artichoke puree in the bottom.
Peel and wash the carrots. Wash the zucchini but don’t peel them.
With a mandoline, slice the vegetables lengthwise, 1/4 cm, or a quarter inch thick, roll them into little rosebuds, and stick them in the puree.
Repeat the operation with all the vegetables, and make sure to alternate the colors in the pie for a prettier “bouquet”.
Bake in the oven at 180ºC (325ºF) for 40 minutes.
While hot spread the olive oil with a brush, add salt and pepper and enjoy.

Easy Pie Crust Method:

Cut the soft butter in small cubes and add it to flour. Mix well until you got something who look like sand.
Add the egg and the water, the salt and sugar and mix gently until all ingredients make a nice ball. Don’t knead too much. Reserve in the fridge at least one hour before you use it. NOTE: the dough keeps well up to 2 months in the freezer.

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Tags:Carrots,Tart,Vegetarian,Zucchini

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Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

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A Vegetable Tart Almost to Beautiful to Eat