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…
"Rose" Vegetable Tart
- 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
- 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.