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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

"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.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Lunch Dish
Cuisine French, Provencal, Vegetarian
Servings 4 people

Ingredients
  

  • 1 Easy Pie Crust see recipe below
  • 2 Orange Carrots
  • 2 White Carrots
  • 1 Purple Carrot
  • 2 Green Zucchini
  • 2 Yellow Zucchini
  • 6 Artichoke hearts frozen or quality canned, or fresh
  • 1/2 Lemon juiced
  • 2 tbsp Heavy Cream
  • 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.
    Rose Vegetable Tart
  • Repeat the operation with all the vegetables, and make sure to alternate the colors in the pie for a prettier “bouquet”.
    Rose Vegetable Tart
  • 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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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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