A Vegetable Tart Almost to Beautiful to Eat
Let’s Eat the World · Lunchtime Meals · Provencal Recipes · TasteThis “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.
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.
Tried this recipe?Let us know how it was!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Only One Day to Spend in Aix-en-ProvenceRelated Provence Articles
Mushroom Tart with Truffle Salt a Beautiful Recipe for Fungi Lovers
October 26, 2017
David's original post for Mushroom Tart with White Truffle Salt. The white truffle is unique to Italy. Alba, in particular, is reputed to have the best of the "White Gold." In Provence, the black truffle is typically found in the cooler, wetter months from November to early March. …
Aix-en-Provence Vegan Meals and Language Lessons at Anticafé
June 28, 2018
I wonder if you have visited Anticafé Aix yet? Founded two years ago, its principle is that customers pay per hour. Your 5 euros per hour gets you as much coffee or tea as you like, plus there are breakfast cereals, bread to toast with jam, or later in the day other snack food. Recently, …
Options for Vegetarian and Vegan Dining on the French Riviera
September 7, 2018
Where are the vegetables? Do you find yourself grappling with the “myth” of French gastronomy? French Riviera Green Cuisine Expecting to eat mightily well in France, I think the most commonly penned critique among omnivores, is the lack of vegetables. Frustrating of course, and even more so for visitors who are vegetarian, vegan, gluten-free or have …
A Quick Summer Salad with Zucchini Squash
July 31, 2020
Regardless of location, there is probably nothing I like more than visiting a farmer’s market in the summer. However, if I were honest the daily Provencal marchés and Italian mercatos have a certain amount of charm that our local market lacks. However, with travel restrictions this year, I have been a regular at the nearby …
No Comment