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!
Legal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
When Life Gives You Figs – Make a Fig Tart with Orange Flower Custard
October 20, 2017
What is your go-to dinner party hostess gift? A bottle of wine is an easy option, of course. Flowers are nice, but the hostess needs to scramble to find a vase and arrange the bouquet, which might not be practical. David shared this in his post about hostess gifts. “Never show up empty-handed.” I grew …
Zucchini and Chèvre Tart with Moroccan Flavours
December 18, 2023
We travelled through Morocco with friends staying in unique and beautiful riads along the way. However, it was the first trip we’ve taken in almost 30 years that didn’t include working kitchens. Cooking with local ingredients is one of my joys when travelling, and on this trip, I learned I get kind of itchy and …
Lemon Meringue Tartlets Dessert from Provence
June 29, 2015
What could be better than a bite-sized flavour combination of sweet and tart squeezed into tiny lemon meringue tarts? Below, Gilles Conchy, the Provence Gourmet, shares his recipe for these little treats. If you are interested in cooking classes and learning traditional Provencal meals, contact Gilles to learn about his classes. Image Credits: All photos …
Savoury Tart Recipe: Courgette and Parma Ham
November 2, 2016
The freshness of the season's first courgettes married with the saltiness of the parma ham and parmesan cheese, baked to perfection in a fluffy egg delight on a flaky round of puff pastry.…
No Comment