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

A Vegetable Tart Almost to Beautiful to Eat

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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A Vegetable Tart Almost to Beautiful to Eat